Papa Goose, a culinary treasure

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Neale White is the owner and head chef at Papa Goose, one of Flinders Lane’s culinary treasures.

fried cauliflower

Crispy cauliflower with minted yoghurt – the perfect starter

White, a native Aussie, first began his career in food more than 20 years ago, training in London with the likes of Gordan Ramsey, Stephen Bull and Richard Corrigan to name a few. During this time, he won the Young Chef award from Egon Ronay Guide as well as numerous other prizes.

After more than a decade, White returned home where he worked as chef in Byron Bay, eventually making the move back to Melbourne where he assisted in setting up Pure South in Southbank.

From here, White decided to go out on his own and Papa Goose was born.

Papa Goose’s modern British theme harks back to his days in London with a focus on seasonal produce and contemporary techniques. White came up with the name from a child book that his dad use to read him as a kid

“We change our menu with the seasons and always chat, taste and trial new dishes,” explains general manager Alex Galaitsis.

“We also have a lot of regulars and listen to what they would like to see on our menu.”

The team at Papa Goose source their product from everywhere depending on the season and they always try to buy local produce where possible. This is highlighted by their beer list which only showcases Victorian beer.

“The menu changes with the season and we try to change it five to six times a year. We also do a fair few specials throughout the year,” says Galaitsis.papa goose2

“We tried to change our scallop dishes a few times and it created an uproar with our regulars! We are also very well known for our roast beef and our Nutella dumpling. Drinks wise, we sell a lot of big red wines.”

Galaitsis says that wine and food pairing is something White and the team enjoy playing with. The process they normally go through is trying the dish first and then chatting with the team about which wines would match.

“It’s always interesting as different individuals have different tastes. You either go with the dish (and a wine that would compliment the dish) or you try to cut through the dishes with contrast, for example dark chocolate and champagne.

“We try to give a bit of old school service and experience without taking ourselves too seriously. I also think that we are not one of the big trendy places but we are doing really well and most of our guests return time after time,” explains Galaitsis.

91 Flinders Ln,
Melbourne VIC 3000
(03) 9077 8117

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