Ottolenghi-style Mediterranean share menus from a chef schooled in Parisian brasseries and Michelin-guide kitchens.

Graeme cooks the Mediterranean the way Yotam Ottolenghi might lay it out — big, colourful platters set in the middle of the table for everyone to reach across. A New Zealander by way of Paris, he spent his early years in Michelin-guide dining rooms, an AA-rosette kitchen and a run of Parisian brasseries before settling into private cooking around Sydney. The training shows in the detail and disappears in the mood: blue-fin tuna crudo and smoked taramasalata to open, a harissa lamb shoulder pulled apart at the table, a lemon-tart brûlée to close. Past guests keep landing on the same word — he runs an evening like a good MC, keeping the courses moving so nobody at the table has to lift a finger.

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Menus

Starting points, priced per head. Each one gets reshaped around your table before a figure is locked in.

What Graeme is best for

• Blue-fin tuna crudo, tonnato and bottarga
• Harissa-roasted lamb shoulder, tzatziki and chimichurri
• Lemon-tart brûlée with passionfruit meringue

Books for: milestone birthdays, shared-table dinner parties, long weekend lunches and festive and New Year tables.

Cooks across: Bondi, Bronte, Coogee, Clovelly, Double Bay, Vaucluse, Paddington.

Guest notes