Josep Espuga

Coming Up

La Broche in Madrid is where Josep Espuga’s early professional work starts, followed by a stage at Mugaritz. From there, the line runs through service and management across Etihad Airlines in Abu Dhabi to Australia, Bohemian in Melbourne, Pretty Little in Melbourne, and Bommie restaurant on Hamilton Island. Since 2021, the work has centered on Pt. Leo Estate, where Espuga has served as Culinary Director and as Culinary Director overseeing Laura, Pt. Leo Restaurant and the Wine Terrace.

Where They Are Now

At Laura, the kitchen reads through product and service. Southern Rock Lobster is flambéed tableside, cooked in front of guests and positioned as a must-order dish. Blackmore Full Blood Wagyu is handled for texture; the menu description lands on the eating quality, “melting in your mouth,” rather than ornament. The same direct approach carries through the rest of the menu. Lobster rotolo comes with américaine sauce and beach spinach; Leccino olive pasta is paired with ashed cashew cheese; Clarence River prawns appear by name, not as a generic seafood course. The style is specific to ingredient, preparation and the moment of service.

Signature

Josep's signature dishes include tableside flambéed Southern Rock Lobster, Blackmore Full Blood Wagyu, lobster rotolo, Leccino olive pasta, ashed cashew cheese, and Clarence River prawns.

In Their Words “I’m passionate about people, farmers, producers and their stories. I feel so fortunate because the Mornington Peninsula is full of them.” “I’ve been cooking for 25 years; 20 full-time, five while studying, ten of them in Australia, mostly in Melbourne.”