When it comes to a sophisticated yet intimate dining experience in Wellington, the place to be will be the new Jardin Grill. The signature restaurant of the capital’s glamorous new Sofitel hotel brings to life beautifully a modern aesthetic, rich in colour, texture and light. And, at the heart of it all, you will find executive chef Roy Giam and his tasty menu built around the restaurant’s wood-fired grill.
The multi-award winning Giam has carved out a respected reputation, thanks to his time in some of Wellington's top restaurant addresses including The Whitehouse, Charley Noble and Whitebait.
His culinary journey, however, started in his Malaysian birthplace. His grandparents were avid cooks; his parents always ate out. And in the state of Parak, his aunt ran a restaurant. She was famous for her specialty dish of braised pork, which saw fans travel from near and far in pursuit. As a young teenager Giam decided to help her out: "and that's where my food sense started".
He next travelled to London to complete his schooling, picking up latest food trends and inspiration along the way, before returning briefly to his homeland and then on to New Zealand. It’s here that he has truly found his feet in the food world. It certainly shows in his accomplishments since.
After a short spell in Hawke’s Bay, where he worked as a farmhand - a skill that resonates through to today - he completed his culinary degree at the Wellington Institute of Technology (WelTec). Clearly, mediocrity has no place in his 80-hour working week. His first dish that he cooked for assessment - braised lamb shanks - earned him a 97 per cent mark. He was “so happy” with that back then. But he would not be now. “I’m a bit of a perfectionist. Even if it’s acceptable, I still won’t take it until it’s perfect. Now I’d want it to be 100 per cent.”
At the Jardin Grill, the menu reflects his food philosophy: “I am more about ingredients and technique. I like pretty food. I pay attention to flavour profile and the background ingredient, where it all comes from,” he explains. “I like to know how it’s been sourced, how the fish was caught, and how it has been handled.”
From the Merino lamb ribs served with sesame, yakiniku sauce, mint and lemon through to the Venison loin grilled on the wood fire and served with juniper, pear, mushroom duxelles and aged balsamic vinegar, you can soon tell from the menu how well put-together each dish is. Along with the a la carte menu, shared plates of either oysters, cheeses, cold cuts, and caviar served thoughtfully with Champagne, ensure there is something for everyone and every occasion.
The Sofitel pays homage to both the Wellington Botanic Garden and Jardin du Luxembourg in Paris, and the Jardin Grill captures this beautifully in its elegant, fresh surrounds and food. For Giam, it’s all about respect – from the food, to his staff and, of course, his diners. “This is a dream opportunity to give people a truly unique experience on so many levels.”
To book your stay at Sofitel Wellington, click here.
