The Atlantic - Ocean to Plate

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Look who’s been in the media…

Masterchef: The Professionals
Sunday Mail, Adelaide, 3 March 2013

The last of fearsome Marco Pierre White’s illustrious apprentices, Donovan Cooke, ups the pressure gauge on the remaining contestants.

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Masterchef: The Professionals
Sunday Tasmanian, Hobart, 3 March 2013

The last of fearsome Marco Pierre White’s illustrious apprentices, Donovan Cooke, ups the pressure gauge on the remaining contestants.

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Diners now shelling out for oysters
Hospitality Magazine, September 2012

They used to divide the crowds, but according to leading chefs, oysters are now a very popular menu item, with diners keen to learn more about the slippery little suckers.

At Melbourne’s The Atlantic, chef Donovan Cooke oversees the restaurant and the Oyster and Champagne bar, where seven days a week you can get bubbly and fresh oysters at $30 a dozen, with varieties including Coffin Bay, Dunalley, Pipeclay Lagoon, and St Helen’s Mouting Bay…

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The Master Chef Guide to Australia
Conde Nast Traveller, August 2012

The Atlantic features as one of the restaurants in the article The Master Chef Guide to Australia.

“What made eating at restaurants and shopping at local markets in Australia even more fascinating was that they often announced where the produce was sourced. Restaurants like The Atlantic (on the banks of the Yarra River) went even further, naming the farm where the cattle was raised, or the bay or river where the seafood on their menu was caught..”

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Going Gaga over fish bones
The Age, Postcode 3000, 3 July 2012

FANCIER of carnivorous couture with her meat dress, Lady Gaga doesn’t mind dipping her toe in the piscatorial pond and not just by wearing a mermaid costume. When dining at Crown’s seafood restaurant The Atlantic, Chef Donovan Cooke prepared his King George whiting, much to the delight of the performer, who teased: “I would like to have a little King George in me.” But then requested “no bone” …

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