Melbourne-born, raised and trained chef Kobi Ruzicka's pop up project is a culinary sensation. After working at top restaurants all over Europe, including Heston Blumenthal's The Fat Duck, Agape Substance and In De Wulf, Ruzicka has returned home, armed with foodie passion. With the help of fellow chef Luci Di Lullo, Ruzicka preps multi-course degustations from his home kitchen and cooks with basic equipment on location.
At cafes, he has nixed the oven in favour of a sandwich prep to roast onions. This stripped back approachable take on fine dining is refreshing and affordable. For $85.00, thirty guests were treated to thirteen courses at Short Round Cafe on the 19th of June. For an additional $50, guests could indulge in a full wine pairing with wines by Clever Polly's in North Melbourne.
Ruzicka's projects are already selling out, so now is the time to get in before a booking is impossible. The food is adventurous, delicious and intriguing. If you ask about an ingredient, you're likely to hear about a native plant that grows on Ruzicka's grandmother's property or bread made using the yeast off a home garden nectarine. If you want a lively and exciting fine dining experience without the pomp or the price, Them Bones pop up dinners are not to be missed.