Ross Magnaye left the Philippines at fifteen, trained at William Angliss and cooked at D.O.M. in Brazil before opening Serai with Shane Stafford in a graffitied laneway off Little Bourke Street. The cooking puts Australian produce through Filipino flavour and technique over a wood-fired hearth, and the seats to book are at the chef's table facing the fire. The wine list is all natural. Time Out named it Restaurant of the Year.
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