Jensens

About

Carl Jensen knew he wanted to be a restaurateur at a young age, by the time he was 26 he had opened his first venture ‘Jensen’s Restaurant’ at Sylvania. The launch of his first restaurant Jensen’s brought a new approach to food in the shire and also to shire dining. Carl implemented new cooking techniques at Jensen’s which were relevant to the 80’s–90’s circa of dining. Dry ice was a huge hit at Jensen’s Restaurant which these days has been replaced with modern techniques such as liquid nitrogen. Poached fish and meats were also on the Jensen’s menu, which again in modern times has been replaced with the sous-vide cooking process. Carl’s desserts were also a show stopper at Jensen’s and always consisted of elements of fun using mountains of spun toffee for presentation, these days commonly replaced with ingredients and processes such as fairy floss, foams and specification. It was these quirky techniques that were unique to that era of cooking that identified Carl Jensen and Jensen’s Restaurant. Jensen’s Restaurant was the start of something special that has created for him a loyal following for thirty years since.