Kicking it up a notch, Fenway Public House in Woden has recently appointed world-class Jacob Jankovic as Head Chef. With over a decade of experience across prestigious restaurants worldwide, Jankovic will infuse Fenway’s menu with his technical mastery of creative flair.
Honing his skills and knowledge from around the world, Jankovic has worked under acclaimed restaurants including Rick Stein’s Bannisters, Michelin-starred Kyoto Kitcho in Japan, Matt Moran’s Rekōdo at Barangaroo House and five-star hotels across Dubai.
“I’ve been incredibly fortunate to train under some of the best chefs in the world and experience diverse culinary cultures first-hand,” says Jankovic. “It’s shaped my cooking philosophy and inspires me to keep innovating.”
Seeing the growth and future potential of Canberra’s growing food scene, Jankovic says he is excited to join Fenway as the next step in his career.
“I want to set a new benchmark for Canberra, bringing it up to the standard of the thriving gastropub scenes in Sydney and Melbourne. The menu will retain Fenway’s classics but also introduce new dishes that showcase elegance and simplicity,” he says.
“We’re absolutely thrilled to have Chef Jankovic bring his immense talent to Canberra. His passion shines through in every thoughtfully composed dish,” says Fenway Co-owner, Michael Spaseski.
With the new menu launching earlier this month, from special occasions down to casual drinks, expect brilliant fare with creative twists on the favourites. Including a new charcoal gnocchi with roasted zucchini, sundried tomatoes, parmesan and bacon topped with toasted pine nuts.
Visit https://fenwaypublichouse.com.au/ for more.
