Roger Fowler started cooking in the late 70's working his way through several well known eateries and eventually working with his mentor Gary Sweetman. Roger took on the infamous Fenwick in Hotel in Nth Carlton in 1983 being one of the 1st "Posh Pubs" gaining a name for himself as a creative talented young chef. He went onto the Smith St Bar and Bistrot owned by Don Levy Fitzpatrick where he was named as one of Melbourne's hottest chefs next to Stephanie Alexander, Iain Hewistson, Jaques Reymond and many other greats.
Roger also worked at the Kingston Hotel and Miettas Queenscliff ending up at The Stokehouse in their early days where he was executive Chef for a few years then went on to become front of house manager and General Manager for 12 years, he also oversaw the Prince of Wales in an operational role working with the likes of Andrew McConnell, Matt Wilkinson, Dave Moyle and even a young Ben Shewry in the kitchen.
Rogers passion, knowledge and understanding of all things restaurant has gained him great respect throughout the industry.
Roger now owns The Fermentary with his partner Sharon Flynn
On the Menu;
A tribute to The Great Restaurants around Franque in the 70's and 80's - Glo Glo's and Two Faces
'Filet roti de poisson a la sauce Americane' -- Roast fillet of Dory with a crustacean sauce served with Pommes William and Frissee salad.
Vanilla Bavoirs with macerated strawberries and chocolate fan.
$65 p/person including a complimentary glass of wine.
*no alterations to the menu
apologies in advance, we do not serve tea or coffee.
Wines graciously provided by our sponsors