Ready to make his mark in the Canberra dining scene, Bernd Brademann takes the reins as Braddon Merchant's new executive chef, promising good, honest food that exceeds expectations.
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Arriving just in time for the next installment of Braddon Merchant's popular bi-monthly wine dinner series, and as part of Friends of Good Food Month, Brademann will debut his inaugural menu at the upcoming event "Bernd Brademann x Braddon Merchant", on Thursday, March 18.
The evening will feature a complimentary glass of wine on arrival, followed by four decedent courses. Presenting dishes such as slow-cooked spiced lamb shoulder with Ingelara garlic, roasted carrot, macadamia and maple cream; and burnt eggplant skin ice cream, Gollion Farm fig, bitter honeycomb and crispy almond milk; the evening will provide a taste of what's to come at Braddon Merchant.
After honing his craft for the past 18 years, Brademann brings an uncomplicated yet interesting approach to fine dining, focusing on local and seasonal produce and a passion for paddock to plate.
Brademann's journey in the industry began with a Canberra-based apprenticeship, which he completed before moving overseas to advance his career. He began in London as a sous chef at pan Asian restaurant, Eight Over Eight, and then moved to Sloane Square to assist with the opening of upmarket British restaurant, Botanist.
Eventually the lure of Canberra was too hard to ignore and he returned, stepping into various roles, including heading up the kitchen at the Australian National University's restaurant, Boffins.
At Braddon Merchant, Brademann promises "delicate yet generous dishes that excite and engage".
The philosophy of the eatery will continue to focus on local, seasonal produce, done exceptionally well, with an increased focus on sustainability and ensuring minimal food wastage.
Braddon Merchant will also continue to champion local and small-scale suppliers, offering a thoughtful menu of fresh, simple Mediterranean dishes, complemented by weekly specials.