{"id":30985,"date":"2025-04-18T19:28:13","date_gmt":"2025-04-18T19:28:13","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/30985\/"},"modified":"2025-04-18T19:28:13","modified_gmt":"2025-04-18T19:28:13","slug":"australasia-enters-new-era-with-chef-lucie-sainerova","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/30985\/","title":{"rendered":"Australasia enters new era with Chef Lucie Sainerova"},"content":{"rendered":"

A staple of Manchester\u2019s upscale dining scene, Australasia has long been known for its sleek subterranean setting, sun-drenched style, and blend of Pacific-inspired cuisine.<\/p>\n

But in recent years, even its most loyal fans would agree\u2014it began to lose a little of its spark. The city is now chock-a-block full of world-renowned restaurants, so everyone has had to pull their socks up and bring their A-game every single day.<\/p>\n

That\u2019s about to change.<\/p>\n

Australasia has reopened after an ambitious transformation\u2014new menu, new interiors, and a new energy.<\/p>\n

At the helm of this bold new chapter is Head Chef Lucie Sainerova, a Czech-born culinary powerhouse with a deep love of Pacific Rim flavours and an impressive r\u00e9sum\u00e9 that includes top roles at Novikov International and Raffles.<\/p>\n

\u201cI want people to fall in love with Australasia all over again,\u201d Lucie told us. \u201cWe\u2019re preserving its soul, but giving it an entirely new body and spirit.\u201d<\/p>\n

A culinary journey across continents<\/p>\n

\"\"<\/p>\n

Lucie\u2019s story starts in a small Czech village, where her uncle ran a gastropub. At just 13 years old, she was already helping out in the kitchen. \u201cMy dad\u2019s a fantastic cook too,\u201d she added. \u201cI grew up surrounded by food and kitchens, it was just a part of life.\u201d<\/p>\n

Despite an early stint in hospitality school, Lucie originally imagined herself working behind a bar. But once she stepped into the kitchen, everything clicked. \u201cI knew this was where I belonged,\u201d she said.<\/p>\n

After university studies in marketing and literature, she made the bold move to London at 21, landing a job in a caf\u00e9 that quickly escalated into a chef de partie position. \u201cWithin a month, I was leading a section in the kitchen. I loved the pace, the energy, the creativity, it just felt right.\u201d<\/p>\n

Lucie\u2019s passion took her deep into the world of Pan-Asian and Pacific cuisine, with stints at acclaimed venues including Buddha Bar, Roka, and five transformative years at Novikov. Eventually, she stepped into a global role as an international brand chef, helping launch restaurants in Dubai, Oman, Riyadh, and Ibiza.<\/p>\n

And now? She\u2019s here, in Manchester, ready to breathe new life into one of the city\u2019s most iconic venues.<\/p>\n

\u201cI met Christian Coates in Ibiza, where I was catering a big party,\u201d Lucie explained. \u201cWe connected right away. A few months later, he told me he was looking for someone to revitalise Australasia. I knew this was the right opportunity at the right time.\u201d<\/p>\n

Fire, flavour, and a new food philosophy
\n\"AustralasiaLamb Cutlets with chimichurri<\/p>\n

So what exactly can diners expect from this new era of Australasia<\/a>?<\/p>\n

In a word: fire.<\/p>\n

Lucie is bringing an open-flame ethos into the kitchen, pushing bold flavours and rustic techniques with finesse. \u201cWhen you think of Pacific and Asian street food, the one element that\u2019s often missing in fine dining is fire,\u201d she said. \u201cWe\u2019re bringing it back.\u201d<\/p>\n

The revamped menu celebrates the exciting, smoky essence of street-side grilling\u2014refined, of course, with Lucie\u2019s signature attention to detail. \u201cWe\u2019ve introduced wok dishes, modern sushi, and sharing plates that showcase the best of seasonal British produce with a global twist,\u201d she said.<\/p>\n

Her miso-glazed black cod is a perfect example: prepared over charcoal, it combines sweet, umami-rich miso with smoky depth and delicate texture. \u201cThat dish is all about balance,\u201d Lucie noted. \u201cThe richness of the cod, the sharpness of the glaze, the fire; it all plays together.\u201d<\/p>\n

But it\u2019s the 18-hour beef short rib that might just steal the show. \u201cIt\u2019s inspired by my mum\u2019s cooking,\u201d she said. \u201cWe slow-cook it with vegetables and herbs, then reduce the juices into a rich glaze. After pressing overnight, we steam it, coat it in teriyaki, and serve it with buttery mash and crispy purple potato chips. It\u2019s indulgent, comforting, and still elegant.\u201d<\/p>\n

And while the inspiration is global, the sourcing is local wherever possible. Scottish salmon, British shellfish, and English tomahawk steaks sit at the heart of the new menu. \u201cWe only fly in two ingredients; our Canadian black cod and the Australian Wagyu. Everything else is local,\u201d Lucie explained.<\/p>\n

This new focus is already turning heads. \u201cWe want people to walk in and say, \u2018Wow, Australasia is back,\u2019\u201d Lucie said. \u201cIt\u2019s not about gimmicks. It\u2019s about honest, beautiful food, made with love and precision.\u201d<\/p>\n

But the changes don\u2019t stop with the food. The entire restaurant is undergoing a visual and atmospheric overhaul, drawing inspiration from the sun-drenched shores of the Pacific. Think natural textures, soft lighting, and organic curves\u2014designed to create a sanctuary that feels a world away from the city above.<\/p>\n

And as dusk falls, the experience evolves. A baby grand piano will set the tone for early evening diners, while later, live musicians and DJs will curate ambient soundscapes that enhance without overpowering. \u201cIt\u2019s all about immersion,\u201d Lucie said. \u201cThe music, the lighting, the energy\u2014it should complement the food, not distract from it.\u201d<\/p>\n

The bar, too, is being reimagined as a destination in its own right. \u201cIt\u2019s no longer just a waiting area,\u201d she explained. \u201cWe want it to be one of the city\u2019s hottest spots\u2014a place where you can come for a cocktail and end up staying all night.\u201d<\/p>\n

Expect innovative mixology, shareable plates, and an atmosphere that invites connection. \u201cWe\u2019re aiming for elevated yet relaxed,\u201d she said. \u201cSomewhere between a beach bar in Bali and a supper club in Tokyo.\u201d<\/p>\n

A family feel to the kitchen
\n\"Australasia\"Charred Hispi cabbage, miso and coconut broth, pickled fennel, yuzu koshu<\/p>\n

Of course, none of this would be possible without a dedicated team\u2014and Lucie is quick to credit the people behind the scenes. \u201cI\u2019ve only been here a short while, but the team has been incredible,\u201d she said. \u201cThey\u2019re young, hungry, and hardworking. It already feels like family.\u201d<\/p>\n

Her leadership style is rooted in collaboration. \u201cWhen we run trial shifts, I don\u2019t look for skill first\u2014I can teach that. I look for energy, for kindness, for how someone fits with the team. If you have happy chefs, you\u2019ll always have amazing food.\u201d<\/p>\n

And while Lucie has led high-profile launches across continents, she\u2019s taking a grounded approach in Manchester. \u201cWe\u2019re not chasing awards just yet. We\u2019re focusing on consistency, building the team, and getting it right,\u201d she explained. \u201cThe accolades will follow if we stay true to the craft.\u201d<\/p>\n

As Manchester\u2019s food scene continues to grow in ambition and reputation, Australasia is ready to re-enter the conversation\u2014not as a nostalgic throwback, but as a renewed force of culinary creativity. And with Lucie Sainerova leading the charge, that future looks deliciously bright.<\/p>\n

So why should Manchester diners come back to Australasia?
\n\"AustralasiaThe most iconic restaurant entrance in Manchester?<\/p>\n

Lucie puts it best: \u201cBecause we\u2019re doing something real. It\u2019s not a trend. It\u2019s not about buzzwords. It\u2019s about flavour, fire, and family. And most of all; it\u2019s about falling in love with food again.\u201d<\/p>\n

You can find out more about Australasia here<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"A staple of Manchester\u2019s upscale dining scene, Australasia has long been known for its sleek subterranean setting, sun-drenched…\n","protected":false},"author":2,"featured_media":30986,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8813],"tags":[18415,748,13193,393,4884,2465,280,16,15],"class_list":{"0":"post-30985","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-manchester","8":"tag-australasia","9":"tag-britain","10":"tag-eating-out","11":"tag-england","12":"tag-great-britain","13":"tag-manchester","14":"tag-restaurants","15":"tag-uk","16":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114360622112257545","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/30985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=30985"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/30985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/30986"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=30985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=30985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=30985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}