Jack Cassidy (OW2008) is the Executive Chef at KIN, a modern destination dining experience in Rutherglen with a menu inspired by family recipes and childhood memories. KIN utilises the best local and estate produce. All Saints Estate opened the doors to this flagship restaurant this past summer. Guests can enjoy heritage wines from the estate, including their rarest back vintages and famous Muscats, alongside international icons from the old world and the new.
Jack has developed an ever-changing menu built around two or three courses, always beginning with a few snacks. ‘It’s a little surprise… like a welcome to our new venue,’ he says. House-made Cowra milk ricotta with Rutherglen-grown cherry tomatoes was a recent hit, leaning into the restaurant’s local ethos.
You'll experience it all through a two or three course set spread of modern Australian flavours. Think kangaroo tartare elevated with black garlic and rye, a rainbow trout paired with dill and smoked chilli, or an assembly of roast eggplant, bush tomato and kale.
With stints at the likes of Jackalope and Bistro Guillaume under his belt, Jack plates up a menu that champions regional produce and the estate's own wines, drawing inspiration from long-held Brown family recipes. It's also brimming with produce grown onsite.
Jack has been featured on the podcast ‘Conversation with a Chef’ by food writer Jo Rittey. Having never dreamed of becoming a chef, Jack now can’t imagine doing anything else. His passion for food is magnificent and it really shines through in this interview. Head to Spotify to check it out.
