Hiding in between the fluorescent posters of the newsagency and supermarket at the Griffith shops, is a trendy little treasure that can often be overlooked. But once you step inside Element and are hit with the wonderful smell, you’ll need to find your feet.
Roland Cheung was browsing on the internet looking for a house when he came across Element; a restaurant and an opportunity he couldn’t resist. Nine weeks later, he is the co-owner of a petit venue which has reinvigorated Griffith as a diner’s destination.
Roland is the personality at the front of house and brings along years of experience from taking part in his family’s restaurants and his part-ownership of Ginseng in Manuka. “I grew up in hospitality,” he said.
But when it comes to the food, he puts his trust in the hands of his close friend and partner, Executive Chef Shane Delamont. Roland and Shane started working together in their college years at Roland’s family-owned takeaway. Since then Shane has spent nine years at Belluci’s before teaming-up with Roland, and is now enjoying the freedom of owning his own kitchen.
Add Manager Ryan Davies to the mix, and you produce a winning team and the ingredients for a winning restaurant.
The trio have taken the restaurant’s name literally and have produced a restaurant with all the elements that makes a great dining experience; great food, great service, and great wine.
‘It’s the same way I like to create my dishes with all the elements of flavour and texture in dishes,” Shane said.
Shane’s masterpiece dessert platter for two is fast becoming one of Element’s most famous dishes. With the five elements of taste; sweet, sour, bitter, salty and hot flavours to tempt the tastebuds, it incorporates a Moscato strawberry jelly, Caramelized rhubarb tart, goats cheese pannacotta, toasted hazelnut parfait, dark chocolate, chilli and Cointreau tart.
They’re always bringing something new to the table. The seasonal, always fresh, modern-Australian menu remains, but it now has the element of surprise; with dishes such as the Kangaroo glazed in honey and cardamom on the winter degustation menu.
Element’s degustation is like no other. It caters for everyone by allowing diners to choose their five courses from a variety of beautiful dishes; including the favourite roasted quail with porcini, sage and orange dust with caramelized pear compote. All the dishes are matched to a particular wine reflecting the threesome’s holistic approach to dining.
Without losing its sense of sophistication, Element has a more laidback and casual atmosphere. Diners still have the option of enjoying their dishes in the front section of the restaurant, which now has more colour and character than ever. Or, you can sit outside on the new deck in a private area with mood lighting and water features, surrounded by a bamboo fence.
The separate dining area at the back of the restaurant is fantastic for functions, and AV equipment is available.
Folding glass doors open the room to the deck outside which will be particularly impressive in summer, but unequivocally so in the winter with the large heaters outside.
Brand new is the Sunday brunches. Element is the only place in the area offering inside and outside seating with soft jazz in the background on a Sunday morning; and the option of a typical big breakfast or something more imaginative such as a duck egg omelette or pancakes with a chocolate hazelnut genache, poached cherries and vanilla whipped cream.
“We want people to be able to come on their special night, they can come and have really good wine and have really good food,” Shane said. “But then they can also come in the middle of the week and have a simple meal.”
Neither Roland nor Shane would ever have imagined that something they stumbled across on all homes would have a name that so closely reflects their concept of dining. In nine weeks they have transformed Element into fine dining in comfort, with an element for everybody.
Anybody who loves an all-round dining experience and something a bit different can be assured they will be in their element at Element.
