Returning from the Good Food Guide Awards in Sydney with a fifth Chef’s Hat in hand, Lou Perri from The Stunned Mullet chats to Coastbeat about the road to success.
The Stunned Mullet first swung open its doors in 2005.
“It was absolutely my first venture into the restaurant trade – before that I was in IT,” says Lou Perri.
“To say the learning curve was incredibly steep would not be an exaggeration at all.”
Yet, along with business partner and well-seasoned chef David Henry, Perri struck a winning formula and twelve years on, The Stunned Mullet has become one of Port Macquarie’s most iconic restaurants. “I think it comes down to our love for what we do,” says Perri. “We are extremely passionate about providing our guests with an experience that they desire and more, all packaged with great food, service, wine and ambience.”
He cites sourcing premium produce and ingredients as crucial. “Once you possess these, the ability to create culinary joy lies in mastering the preparation and cooking techniques to bring out their true potential.” He adds,
“Simplicity is often best – we believe you shouldn’t have to try too hard or over complicate.”
Pairing exquisitely plated food with fabulous wine is a big part of The Stunned Mullet experience, and yet again the restaurant has made it onto The Gourmet Travellers ‘Wine List of the Year.’ Wine brings Perri a lot of joy, “We have a number of interesting and unusual varietals that most people don’t get a chance to try, as well as some rare and iconic wines. The best part of my job is engaging with stakeholders within the wine industry and exploring the infinite possibilities of wine and food together with our customers.”
Open for lunch and dinner seven days a week, The Stunned Mullet has a fabulous location right across from Town Beach. The team are gearing up for another very busy summer so reservations are essential.