Larousse la BistroX
Every kitchen I've worked in has taught me a lot, from McDonald’s to fine dining at L’Ortolan and Marco Pierre White’s Le Restaurant.
In conversation with Shannon Bennett at BistroX
Born? 1973 in Westmeadows, Melbourne.
Education? Essendon Grammar.
What keeps you going? The desire to constantly improve.
Advice to future young chefs? Follow your passion and stay true to it. this industry is demanding, but also greatly rewarding. If you have passion, and stay focused on that, you will succeed.
Favourite kitchen tool? The low-tech truffle slicer is one of my favourites.
Description of your BistroX brigade? Vue de Monde alumni Cory Campbell (Cuisine Chef of the Year), Ryan Henley (who earned two Chef’s Hats at Pescatore, Christchurch), and Master Sommelier Carlos Simoes Santos (one of 260 worldwide). Hospitality veteran Steven Kirkpatrick joins the team to deliver service on the floor.
Bennett and his brigade are bringing swagger, style and innovation to The StandardX, where bistro classics get a bold, modern remix in the heart of Melbourne.
Favourite thing about Melbourne? The enthusiasm for food, which allows us to pursue standards equal to the best restaurants in Europe.
Most useful cookbook? Larousse Gastronomique is the chef’s bible and Le Repertoire de la Cuisine by Louis Saulnier is also very good.
The menu, an approachable, neighbourhood focused offering, featuring classic bistro staples alongside seasonal dishes, including a weekly rotating steak sourced from local Victorian suppliers.
Early influences? I was influenced by the food of the family dining table, prepared by my mother, father and grandmother, as well as pivotal dining experiences at Melbourne’s iconic dining restaurants like Florentino and the Hilton. This led me to seek out even more inspiration dining in Europe as a teenager.
On classic v modern cuisine chefs? There cannot be modern cuisine without the teaching of the classics.
Flathead, brown butter, capers, lemon, parsley.
Produce highlights? Truffles from Western Australia and Moonlight oysters from Batemans Bay, they come incredibly close to the taste of those from France.
Career turning point? The great support given to me by my uncle Tom and all my family. I wouldn’t be where I am without them.
Best kitchens worked? All the kitchens I have worked in have taught me an enormous amount. Even McDonald’s was a great learning experience, let alone the great kitchens I worked in like L’Ortolan and Marco Pierre White’s Le Restaurant.
Bennett and his brigade are bringing swagger, style, and innovation to The StandardX, where bistro classics get a bold, modern remix in the heart of the city of Melbourne.
Favourite cheap eat? Anything fast and fresh, prepared with care. Parisians have perfected the filled baguette as something to grab and go while you explore the city.
French baguettes.
Favourite sport? Like any Australian kid, I played AFL and cricket at school, and still follow them. Working in UK kitchens, you have to follow a ‘real’ football (soccer) team, too!
Career you would have chosen if you didn’t become a chef? Possibly I would have followed in my brother’s footsteps, a pilot.
How long have you been away? After eight years away from the pass, I’m returning with a dream brigade.
The menu also has a strong focus on provenance, sustainability and peak-season produce; the team will collaborate closely with a trusted network of quality suppliers to bring each dish to life.
BistroX bookings
The StandardX, Melbourne:
62 Rose St, Fitzroy VIC 3065
Opens Tues-Sat 5-10pm
Phone: (03) 9124 4814