The Man With The Pans
Meet the head chef
“I've never worked anywhere as picturesque as this spot,” reflects Sam McCallum, as he looks out of St Siandra’s lever windows across the calm turquoise waters of Middle Harbour over to postcard-perfect Clontarf Beach.
“The location here reminds me of home - the little seaside suburb of Devonport in Auckland [New Zealand], a peninsula lined with beaches and yacht clubs,” he says. “Here I am, decades later, fortunate to be surrounded and inspired by water once again.”
Soaking in the stunning harbour surroundings, it’s easy to see why Head Chef Sam has created a menu for St Siandra where seafood is the star, with approachable dishes and drinks which instantly transport you into holiday mode.
“We’re all about celebrating the everyday here, enjoying a relaxed drink or dining experience with your favourite people. Our menu is inspired by vacation eating and summer barbeques - some of the best meals are enjoyed in someone's backyard or balcony eating simple food made with great ingredients and love.”
Having just spent six years at Sydney’s Nomad restaurant, Sam’s cooking is heavily influenced by Mediterranean vibes and Middle Eastern spice, which he’s brought with him over to the North Shore in a big way to create a heady mix of aromas and colours and flavour combinations.
Like his seven spice twist on Moreton Bay Bugs, Pacific Oysters with Ajo Blanco, “en brochette” skewers of Clarence River baby octopus and Jack’s Creek Angus short rib with fermented tomato and Mount Zero Frantoio EVOO, and other moreish snacks.
“I love the flexibility and creativity Mediterranean cuisine affords me as a chef. The flavour combos are endless. I can take anchovies from Spain and mix them into an Italian dish, or a dish that's Italian in origin and change the flavour profile using spices from the Middle East.”
He’s also on a mission to source the best produce and represent producers and suppliers by celebrating their ingredients and their passion on the plate. The search always starts locally, to support Australian farmers, growers and makers, and expands to overseas if that’s where the very best can be found.
If he has to travel to Spring Bay in Tassie to source the juiciest, briniest, freshest mussels, and scour the boutique providores of Spain for the best anchovies, then that's exactly what he'll do.
We’re really excited to see how Sam continues to build on and evolve the menu at St Siandra and also at our upstairs Bluebird Room & Deck function venue, working together with owners and equally talented ex chefs Mitch Davis and Gavin Gray to create memorable drinking and dining experiences in this incredible location.
Chef Snapshot
Name: Samuel (Sam) McCallum
Position: Head Chef, St Siandra and Bluebird Room & Deck
Instagram: @ch3fsambo
Born: Devonport, Auckland, New Zealand
Priors: Head Chef at Nomad (Sydney), Head Chef at Bette’s Bar and Eatery (Auckland)
Favourite ingredient: Anchovies
Mentor: Jacqui Challinor, Nomad Executive Chef
Chef style: “I'm not a yelling and screaming chef. I have a lead from the front attitude. I'd never ask someone to do something I'm not willing to do myself. If I have to peel potatoes, I peel potatoes. If a kitchen hand doesn't turn up, I'm the first one to wash the dishes.”
Biggest challenge to date: Rebuilding Nomad restaurant after it burnt down in 2019, then surviving the Covid pandemic.
Passions: Introducing people to new flavours, working with great local producers and championing their produce on the plate.
Favourite ingredient: “I've always loved anchovies. They’re a huge part of my cooking, for building flavour profiles and seasoning dishes. And one thing I’ve was shown over my years at Nomad is that you need a really good olive oil. Before I moved to Australia, I really had no idea how important it is! As a finishing oil, Mount Zero Frantoio Extra Virgin Olive Oil is currently my favourite.”
