We aim to offer consistency in all our menu items where seafood leads the way. Fresh produce is prepared with care and to enhance our menu we have a selection of classic prepared game, prime cuts of beef that often feature ingredients from our on-site kitchen garden.
What’s your go-to trend to serve up that customers are loving?
Seafood by the water. You can’t argue with that. Our customers have and continue to build a trust in what we deliver. They order liberally and adventurously, and we love it. Our raw fish options are very popular.
Could you tell us about your industry experience?
With 22 years in kitchens, I feel it was the 15 years spent in the Yarra Valley wine region that has shaped the chef I am today. Being at the helm of some of the best destination wineries such as Chandon, Rockford Wines, Oakridge and Meletos has enabled me to work with some amazing chefs and equally amazing produce.
What’s your style in the kitchen and what do you love most about what you do?
I would say my style is honest, and by that I mean the produce is the hero. My dishes are led by the ingredients; the technique always comes after to achieve the desired result. I enjoy making food with awareness of healthy food options with little to no processed ingredients . . . honest.
Do you have any advice for aspiring chefs?
Take the time to understand how things work. Ingredients behave in certain ways. Understanding how recipes work will ultimately open up a world of creativity.