Melbourne’s Bar Liberty has announced changes to their kitchen and front of house teams.
Zackary Leon Furst has been appointed head chef of the Fitzroy venue after working as sous chef at IDES alongside Peter Gunn and a two-year stint at Attica.
Furst has tweaked the menu of the restaurant, with new dishes including razorback prawns with smoked peppers and finger lime and cured kingfish with Geraldton wax, horseradish and kohlrabi.
Josh Begbie has joined the team as bar manager and wine buyer and has put together a progressive wine list. Begbie has worked in hospitality for over 16 years at venues including Poly in Sydney, Shik and Embla in Melbourne and Brawn in East London.
