“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
– Thomas Keller
What are the limits of logic? Times Literary Supplement. Biography of Kurt Gödel.
This Modern Australian cafe/restaurant is fantastic. The atmosphere is great being an old terrace house turned into a restaurant. It is BYO and the meals are large portions and reasonable.
Owner & Chef Scott Luland has run Wet Paint since 1999 and continues to passionately create a menu that uses the highest quality cuts and freshest produce sourced daily as well as the freshest local seafood delivered daily.
Scott Luland is more qualified than many to know what makes a great local - more than half of his customers are regular returnees.
"Oh, yes," he says, "we have people who come every two weeks and always sit at the same table, and have done for years.
"I think being BYO is a big factor. It makes everything a bit more economical. Also, I don't change the menu too drastically - the customers won't let me. There are certain dishes that people just expect to be there, whether it be the bruschetta, the scotch fillet or the Louisiana chicken, which has never been off the menu and is still our best-selling item after eight years."
Wet Paint Restaurant - 22 years of serving
You don't have to travel all the way across to the New Orleans to get some hearty, Louisiana style soul food. Celebrating 15 years in 2013 is Bronte's ever so popular Wet Paint Restaurant, which delivers exactly that.
Known for offering generous portion sizes and robust flavours, the menu at Wet Paint changes frequently to offer a host of tasty dishes that are of a Modern Australian, Mediterranean, North African and Creole fusion, at an affordable price.
Bronte Local Paints a Great Picture of Creole Style Cuisine
“Food is symbolic of joy and of breaking bread with family and friends when words are not sufficient.”
– Maria Imrichova, chef 🧑🍳
