Sublime Ōra King Salmon ‘1956’ Restaurant Style!
Attended an Interactive Dinner recently at the ‘1956’ Restaurant in the Members’ Reserve at the iconic Melbourne Cricket Ground (MCG or locally just called 'the G'), a hidden gem discreetly tucked away on the third floor of the Olympic Stand.
Opened earlier this year (2025) and specialising in Mediterranean cuisine (which features fish dishes prominently), it’s a homage to the heady days of the 1956 Olympic Games that it draws its inspiration from.
‘1956’s’ sleek open kitchen was the center of attention for a memorable dinner cum chef’s table hosted by Executive Sous Chef Rob Aparo and Chef de Cuisine Alex Drobysz.
In essence, a chef’s table is where immersive dining meets culinary theatre - in Australia, think Japanese Omakase counters, or for entertainment -Teppanyaki.
Succulent Ōra King Salmon
I love all things piscatorial, so the highlight of the evening was witnessing a 1.5 kilo Ōra King Salmon being surgically filleted and deboned with elan and professional precision.
Often dubbed the ‘Wagyu of the sea’ its vibrant orange fleshy colour and luxurious marbling were obvious to the eye. This premium breed of Chinook salmon is raised in the pristine waters of New Zealand’s South Island, particularly the Marlborough Sounds, through a meticulous, sustainable aquaculture program.
On the palate its rich, textural, fatty, melt-in-the mouth buttery flavour and high oil content made for a delectable entrée served with pickled Bartlett pear, elderflower, cultured sesame butter and miniature sourdough crumpets.
It’s often said you ‘eat with the eyes’ first and such was the case with the salmon’s presentation, plated to perfection and paired with a 2024 Seppelt ‘The Drives’ Chardonnay, it proved an ideal entrée.