{"id":39152,"date":"2021-05-21T01:00:57","date_gmt":"2021-05-20T14:00:57","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/geelongtimes\/?p=39152"},"modified":"2021-05-21T01:00:57","modified_gmt":"2021-05-20T14:00:57","slug":"samesyn-a-true-seaside-gem","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/geelongtimes\/news\/samesyn-a-true-seaside-gem\/","title":{"rendered":"Samesyn a true seaside gem"},"content":{"rendered":"<p>If you look closely at Samesyn\u2019s autumn menu, you will spy a snack called \u201ccuttlefish cracker with mussel dip dip and finger lime\u201d.<\/p>\n<p>The \u201cdip dip\u201d reference is borrowed from owner and executive chef Graham Jefferies\u2019 young nephew and is, perhaps, not the terminology you might expect to find on a menu of its calibre.<\/p>\n<p>But Graham insists it fits with the philosophy behind his Torquay restaurant which serves top quality fare without taking itself too seriously.<\/p>\n<p>\u201cI really don\u2019t like that term \u2018fine dining\u2019, I think it\u2019s a non-inclusive term,\u201d he says.<\/p>\n<p>\u201cI just think we are a restaurant trying to make good food and have a bit of fun.\u201d<\/p>\n<figure id=\"attachment_52781\" aria-describedby=\"caption-attachment-52781\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52781\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7586-Edit-683x1024.jpg\" alt=\"\" width=\"300\" height=\"450\" \/><figcaption id=\"caption-attachment-52781\" class=\"wp-caption-text\">Graham Jefferies from Samesyn. Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Samesyn (pronounced sah-me-san) is an Afrikaans word meaning togetherness, and nods to both the share-style dining experience and Graham\u2019s formative years spent in Cape Town, Johannesburg.<\/p>\n<p>After stints living and working in Europe, including at Michelin-star restaurants, the lure of the Surf Coast proved too strong for the keen surfer, who has called Jan Juc home for the past 15 years and now lives there with partner Nicole Dickmann and their two-year-old daughter Ayla.<\/p>\n<figure id=\"attachment_52427\" aria-describedby=\"caption-attachment-52427\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52427\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7271_90339.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52427\" class=\"wp-caption-text\">A selection of dishes. Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Graham already co-owned hatted restaurant Tulip in Geelong West (with friend and fellow chef Matt Dempsey) when he opened Samesyn in late 2019.<\/p>\n<p>It debuted as a gem of the coastal dining scene but Graham admits it\u2019s a little more \u201chidden gem\u201d than he\u2019d like.<\/p>\n<p>\u201cTo be honest we still are very much unknown,\u201d he says of the Bell Street venue with an unassuming facade.<\/p>\n<p>\u201cWe literally opened just before COVID and we don\u2019t have big signage so I still get a lot of people that don\u2019t know we\u2019re here.\u201d<\/p>\n<figure id=\"attachment_52415\" aria-describedby=\"caption-attachment-52415\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52415\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7709_03175.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52415\" class=\"wp-caption-text\">The interior of Samesyn features messmate timber and a eucalyptus leaf sculpture which Graham intended to reflect the coastal environs. Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Still, Graham sees positives from the lockdowns, which forced a pivot to takeaway-only.<\/p>\n<p>\u201cIt wasn\u2019t altogether bad and helped us reach a lot of people who might not normally come out for dinner because they have young families,\u201d he says.<\/p>\n<p>\u201cWe were really embraced and supported through COVID and I\u2019m thankful to the people of the Surf Coast because we hadn\u2019t really been around long enough to have them get behind us like they did.\u201d<\/p>\n<figure id=\"attachment_52425\" aria-describedby=\"caption-attachment-52425\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52425\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210303_M2A2132_29236.jpg\" alt=\"\" width=\"300\" height=\"450\" \/><figcaption id=\"caption-attachment-52425\" class=\"wp-caption-text\">Graham loves to responsibly forage in the Surf Coast area. Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Samesyn\u2019s menu reflects a produce-driven approach to cooking with a modern Australian menu embracing old and new techniques.<\/p>\n<p>For a snack you can try the fried sardines with fermented garlic and lemon, followed by a starter of Jerusalem artichoke, grilled radicchio, goats curd and spring onion.<\/p>\n<p>Your main might be a slow cooked lamb shoulder, smoked yoghurt, bay and broccoli with a side of fried potatoes or cos salad. Desserts such as the Malva pudding are equally tempting.<\/p>\n<p>Graham nominates vegetables as his favourite ingredient to work with, particularly asparagus.<\/p>\n<figure id=\"attachment_52430\" aria-describedby=\"caption-attachment-52430\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52430\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7052_90568.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52430\" class=\"wp-caption-text\">Cured kingfish, fermented zucchini, sea parsley and horseradish. Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Using responsibly foraged local ingredients is also central to his recipes and ocean parsley, sea celery, salt bush, sea blight, sea lettuce and wild nasturtium take their turns on the menu.<\/p>\n<p>\u201cIt depends on the season as to what\u2019s out there,\u201d Graham says.<\/p>\n<p>\u201cEvery time I surf at a spot I\u2019ll look at what\u2019s on the rocks and what\u2019s in that area.<\/p>\n<p>\u201cFor me each dish has got to have something a little bit special, either it\u2019s a technique that may be unique or a less familiar ingredient.<\/p>\n<p>\u201cI use modern cooking techniques but still using things like a wood fire and a lot of fermentation.<\/p>\n<p>\u201cAnd it\u2019s important for our suppliers to be free range and have good, ethical protocols.\u201d<\/p>\n<figure id=\"attachment_52435\" aria-describedby=\"caption-attachment-52435\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52435\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7120_79738.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52435\" class=\"wp-caption-text\">Jerusalem artichoke, grilled radicchio, goats curd and spring onion. Photo: SARAH ANDERSON PHOTOGRAHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Graham inherited his passion for produce from his mum.<\/p>\n<p>\u201cMum was super interested in food and every time we went somewhere on holiday we would go straight to the local markets and be stuffing noodles in our faces and always trying new things,\u201d he recalls.<\/p>\n<p>But it was his experience of Michelin-starred restaurants that made him consider cooking as a career following stints at the Crown of Whitebrook in Wales, Heston Blumenthal\u2019s Fat Duck in the UK and New York three-star restaurant Daniel.<\/p>\n<figure id=\"attachment_52411\" aria-describedby=\"caption-attachment-52411\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52411\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7358_60592.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52411\" class=\"wp-caption-text\">Photo: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>\u201cThe first time I went into a kitchen with a Michelin star I was hooked and just loved it,\u201d Graham says.<\/p>\n<p>\u201cAlthough it can be kind of fancy and pretentious, the great thing about those environments is that everyone is trying to do the ingredients the<br \/>\nmost justice so that drew me in.\u201d<\/p>\n<p>Graham is also excited by how the Australian dining scene has transformed in recent years.<\/p>\n<p>\u201cThat provenance and concern for what we are eating has become so prevalent,\u201d he says.<\/p>\n<p>\u201cWhen I first started cooking it was just lobster and caviar, whereas now we can have a fermented cabbage stalk and it\u2019s interesting. It\u2019s a privilege to be part of that.\u201d<\/p>\n<figure id=\"attachment_52413\" aria-describedby=\"caption-attachment-52413\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52413\" src=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-content\/uploads\/sites\/2\/2021\/05\/SAND_210607_M2A7515_02134.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-52413\" class=\"wp-caption-text\">The beautiful fare at Samesyn. Photos: SARAH ANDERSON PHOTOGRAPHY<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Samesyn caters to all dietary requirements and the menu is mostly gluten free.<\/p>\n<p>It offers an upbeat vibe complemented by exceptional customer service and a welcoming interior featuring recycled messmate timbers.<\/p>\n<p>\u201cIt\u2019s for locals, it\u2019s not fancy and you don\u2019t have to feel nervous about coming in\u2026 it\u2019s just a fun restaurant trying to do food justice,\u201d Graham says.<\/p>\n<p>\u201cIf you want to have a tasting menu and a really long experience with wines, you can do that or, if you want to bring the kids in early and share a lamb shoulder, some potatoes and a salad, you can also do that.<\/p>\n<p>\u201cOr come in and have some oysters and a glass of wine \u2013 you are welcome to do that too.\u201d<\/p>\n<p>Samesyn opens for dinner from 6pm Tuesday to Saturday, and lunch from midday to 2pm on Friday and Saturday. Bookings: 5291 9917 or samesyn.com.au. Instagram @samesynrestaurant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you look closely at Samesyn\u2019s autumn menu, you will spy a snack called \u201ccuttlefish cracker with mussel dip dip and finger lime\u201d. The \u201cdip dip\u201d reference is borrowed from owner and executive chef Graham Jefferies\u2019 young nephew and is, perhaps, not the terminology you might expect to find on a menu of its calibre. [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/timesnewsgroup.com.au\/geelongtimes\/news\/samesyn-a-true-seaside-gem\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":165,"featured_media":39153,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[18,7],"tags":[],"post_folder":[],"class_list":["post-39152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Samesyn a true seaside gem - Geelong Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/geelongtimes\/news\/samesyn-a-true-seaside-gem\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Samesyn a true seaside gem - Geelong Times\" \/>\n<meta property=\"og:description\" content=\"If you look closely at Samesyn\u2019s autumn menu, you will spy a snack called \u201ccuttlefish cracker with mussel dip dip and finger lime\u201d. 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The \u201cdip dip\u201d reference is borrowed from owner and executive chef Graham Jefferies\u2019 young nephew and is, perhaps, not the terminology you might expect to find on a menu of its calibre. 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