Paul Wilson is well known in the hospitality industry. With experience at The Botanical, Middle Park Hotel and Acland St. Cantina, he can turn his hand to any cuisine style. Recently he opened Wilson & Market, a contemporary restaurant that uses ingredients sourced directly from its location – Prahran Market. The large restaurant is formal but still relaxed, with a slick black interior and an open kitchen.
The seasonally themed menu changes daily depending on the produce that comes to market. Whiting carpaccio is sliced thinly and topped with shavings of Angelica Farm fennel plus native capers and subtle horseradish. It is a lovely, light and fresh dish. Kohlrabi, pear and radicchio salad with black tahini is vibrant and visually interesting. The fruit and vegetable elements are all super crunchy and well matched in flavour, while the tahini adds much-needed intensity.
PSST! Start your meal with decadent Australian caviar that has been garnished with a warm crepe and cultured vodka cream.