Victoria’s Young Chef of the Year Nick Deligiannis will be heading the kitchen of a brand-new Melbourne rooftop dining outlet Mid Air.
As Executive Chef at Melbourne Place, his culinary creations will grace the menu of the new events spaces and in-room dining menu of the hotel.
Mid Air will feature nostalgic Mediterranean cuisine infused with French techniques.
The coming together of vibrant sun kissed flavours from Greece, Turkey, Spain and Italy, elevated with French finishes. Said to be a sweet spot between fancy and fun.
Deligiannis told Neos Kosmos that his Greek heritage played a significant role in shaping his new menu.
“I wanted to showcase the lighter, more refined side of Mediterranean and Greek cuisine,” he said.
“Growing up in a family that cherished seafood and meze, I’ve always been drawn to the fresher, more vibrant aspects of Greek cooking.
“As a proud Greek Australian, I’m excited to share these flavours profiles through the Mid-Air menu, making for a dining experience loaded with Greek touches but delicate in execution – guests can walk away without that feeling of ‘I’ve eaten too much!'”.
Some of the menu highlights include:
- Marinated golden peppers, Kefalonian hot honey, feta, village herbs
- Southern Rock lobster doughnuts, taramasalata, golden trout roe
- Petuna ocean trout crumpet, mandarin, horseradish.
Deligiannis is known for his innovative approach to traditional dishes, and finds the balance of maintaining what a dish is supposed to be and bringing something new.
“I prefer to take inspiration from flavours rather than completely deconstructing classic dishes that are amazing just as they are and hold so much history.”
“For example, I might use the spices from loukaniko sausage but apply them to a different protein, maybe quail, roasting it in a way that maintains the authentic Greek BBQ flavour profile.
“This way, I stay true to the dish’s roots while offering a fresh take on it.”
The chef said what he loves about Mediterranean/Greek cuisine is the genuine simplicity of it and how it is loyal to the seasons.
“Growing up in my dad’s kitchen and being surrounded by Greek food made by my Yiayia, I always wanted to champion Greek cooking and I have a great opportunity to do so at Mid-Air.”
“A dish I’ve been playing around with is ‘Piperies Me Feta’ usually it would be drenched in lemon and oregano but I’ve freshened it up by marinating the peppers in chardonnay vinegar and layering them over a mousse I’ve made by whipping feta and mascarpone, this give a lighter mouthfeel.
“Together they create a dish balanced with sweet, acidic and creamy flavours, using all Greek inspired ingredients.”
Last year he spent some time in Greece, travelling through Cephalonia, Naxos, Paros and Milos, and while he didn’t do much cooking, he immersed himself in the local cuisine.
Deligiannis finds himself gravitating to the Aegean cuisine, something you’ll see touches of at Mid Air. So his message to Greeks, “ελάτε να φάτε” (Come and eat).
Mid Air will be opening in October at Melbourne Place on Russell Street, serving breakfast, brunch and dinner from Wednesday to Sunday.
Ahead of its opening, Deligiannis will be returning to his roots at The Recreation with a one-night-only, 4-course dinner event featuring a European and Australian menu.
When: Monday September 9
Where: The Recreation Bistrot & Bottle Shop, 162-170 Queens Parade, Fitzroy North, Melbourne
