Sweet or savoury?

I’ll make an apple crumble or clafoutis, or pick up a chocolate kugelhopf from Monarch Cakes in [Melbourne’s] Acland Street. I also love serving a huge slab of hazelnut chocolate, and cheeses with brioche, quince paste and Dr Karg crispbread.

Divine digestifs

Cocktails, champagne or both. I like Taittinger, Ruinart and Pol Roger. We tend to make margaritas and negronis the most.

Tabletop choices

My dining table is charred black timber. It’s a beautiful foil for white linen and colourful elements. I have a new range of Stelton dinnerware, Mark Douglass glasses, metal vessels, cut-glass bowls and antique Japanese things. It’s always all jumbled together, though I like to think I have curated it.

Cutting edge

I have a few stainless-steel cutlery sets, including Georg Jensen, Jean Nouvel and Arne Jacobsen flatware, as well as Antonio Citterio tableware I used in the first restaurant I opened.

Décor flourishes

I aim for an array of objects and artworks, new and old. A beautiful 19th-century copper fluted jelly mould next to a bright-red Anne-Marie May perspex sculpture. In terms of flowers, I like red orchids with pink lilies.

Jewel tones

I wear a lot of sculptural rings by Adrian Lewis, Ann Demeulemeester and Zaha Hadid. A favourite shop in Melbourne is Gallery Funaki.

Party time

It depends on the crowd, and how people synchronise, but I like to have a bit of fun. Playing dress-ups, swapping clothes and dancing might happen after dinner.