Page 59 - Port Douglas Magazine 44

Andy Gray

WRASSE & ROE

Andy Gray has been a key figure in Port Settling into their new home, Andy joined allowing top-quality ingredients to shine.
Douglas’s culinary scene for more than 20 Italian restaurant Sassi Cucina as sous chef One of his favourite local ingredients is finger
years, known for his expertise and passion before moving to 2 Fish Restaurant. He spent limes, a native citrus bursting with caviar-like
for exceptional dining. five years there, taking on the head chef role pearls that add a bright, zesty pop to salads,
Many locals and tourists will remember him and refining his seafood expertise. In 2009, he dressings, sauces, and of course oysters.
from bel cibo, the popular Italian restaurant and Carolyn took the leap and opened bel cibo. For Andy, delivering an exceptional guest
he owned and ran for 12 years. In 2021, Andy The Italian restaurant became a beloved part experience starts long before the food reaches
launched Wrasse & Roe, focusing on expertly of the local dining scene, but in January 2020, the table. He believes an organised restaurant
crafted seafood and cementing his reputation an unexpected flood from the apartment above team that shares the same goals is just as
as one of the region’s top chefs. forced its closure. important as quality ingredients. Maintaining
With his commitment to locally sourced, Rather than rebuilding bel cibo, Andy saw high standards and trying to exceed customer
high-quality ingredients, Andy has made an opportunity to evolve. He recognised a expectations are two aspects of hospitality
Wrasse & Roe a must-visit for seafood lovers. gap in the market for a high-quality Seafood he emphasises to the team. The attention to
His sautéed scallops with cauliflower truffle restaurant. Wrasse & Roe was the natural next detail is precise, so every guest enjoys the best
oil purée and crisp pancetta have become a step, allowing Andy to showcase his passion possible experience.
signature favourite, while the Yellowfin Tuna for fresh, locally sourced sustainable seafood. While many head chefs eventually take a step
with furikake seasoning and Katsuobushi mayo Today, it stands as Port Douglas’s top seafood back out of the kitchen and into the office,
highlights his skill in balancing bold flavours destination Perfectly positioned at the beach Andy remains hands-on, thriving on the fast
with delicate touches. Each plate reflects his end of Macrossan Street near Four Mile pace of service. For him, it’s the adrenaline of a
passion for delivering a seafood experience Beach, Wrasse & Roe offers a relaxed yet busy night, the satisfaction of seeing perfectly
that embodies the essence of Port Douglas. refined dining experience. It’s an ideal spot to plated dishes leave the pass, and knowing
Andy’s expertise comes from years in top recharge after a day poolside in the sun, out on guests are about to experience something
restaurants and the mentorship that shaped the great barrier reef or wandering through special. Seeing their enjoyment is what makes
his approach to cooking. Growing up in New the beautiful rainforest. it all worthwhile.
Zealand, he studied hospitality before stepping Andy’s cooking philosophy is built on simple wrasseandroe.com.au
into professional kitchens. The first three balanced flavour marriages and freshness,
months of his apprenticeship at Park Royal
Hotel Wellington were spent washing dishes
for 25+ chefs, a tough but valuable lesson in
discipline, organisation, and gaining a solid
work ethic.
After his apprenticeship, he became Chef de
Partie at Cobar Seafood Restaurant before
joining the opening team at Icon in Te Papa,
Wellington. Eager to expand his skills, he
travelled through Thailand and Malaysia,
exploring new flavours and techniques before
moving to Australia.
Andy’s first stop in Sydney was Orso Bayside
Restaurant under Laurent Loudeac, but his
career truly took off when he joined ARIA
under the mentorship of Matt Moran and
Simon Sandall. Known for its focus on top-
quality ingredients and expert techniques,
ARIA was a defining experience. Andy quickly
moved from Chef de Partie to Sous Chef,
working closely with Matt Moran, whose
simple yet refined style and philosophy of
letting the main ingredient shine continue to
influence his cooking today.
While thriving in Sydney for more than two
years, Andy and his wife Carolyn started
thinking about their future. A holiday to Port
Douglas changed everything. They instantly
fell in love with the area and, on a whim,
bought a house, paving the way for the next
chapter of Andy’s career.
Red Emperor in a fragrant master stock with Ginger & Sesame