The concept of chef’s tables started about a century ago in Europe where chefs would place tables in their kitchens allowing them to see family, friends and important visitors whilst they worked their long hours. We use our chef’s table as a place for and of celebrations. Through this singular location we pay tribute to the produce, food and techniques of our kitchen, our wine list of over one-thousand references and to the industry knowledge our staff possesses.
The location is unique; guests are in the beating heart of the kitchen. The teak table surrounded by a rich tan leather banquette is specifically designed to give each guest a perfect view of the pass where the head chef runs service, and then through into the kitchen. Each of the sections is a hive of activity that cooks the carefully sourced produce from the farmers, growers and fishermen worked so closely with daily. In one corner of the kitchen is the Josper, a large charcoal and wood-fired oven where ingredients like Wagyu beef are seared over glowing embers and in the neighboring water-bath paddock reared ducks fed on fresh fruit are cooked. Next to that fresh, sustainable, line caught fish is cooked on flattop grills or planchas. In the centre of the kitchen is an island where planchas are also used in the cooking of locally sourced vegetables used to garnish dishes. On the other side of the kitchen is a pulley operated spit brandishing pineapples that are brushed with caramel whilst roasting.
The chef’s table offers a choice of menus. The tasting menus are comprised of smaller versions of dishes from the a la carte menu, so guests still have the opportunity to try perennial favourites like the Meat Fruit or Tipsy Cake. When a new dish is due to be put on the menu the diners at the chef’s table will be the first ones to sample it. To achieve seamless service of this menu a team of head chef, sommelier and waiter all working in tandem is designated to the table for the whole of the experience.
The head chef introduces each dish and its stories, fully describing the ingredients, preparation and presentation. One such story is about the triple cooked chips and our journey to perfect them in Australia. After trialing several different kinds of potato, as the ones used in our London restaurant aren’t available in Australia, we contacted an expert in molecular plant breeding for advice on the variety best suited to our needs. Many tests and a few months later we finally found the perfect potato but by the time we had sourced the exact size of chip cutter needed unfortunately they were out of season. We had to wait a few months for the seasons to turn, but for the sake of being able to serve the best possible triple cooked chips, it was certainly worth the wait.
A sommelier offers guidance regarding wine throughout the whole experience whether in the shape of wine pairings, bottles or by the glass. The waiter can in turn offer in depth knowledge of the history of the dishes and the restaurant. As well as personal, intimate service this presents a unique opportunity to gain perspectives and insights from some outstanding minds in the hospitality industry.
A celebration is ‘to observe a notable occasion with festivities’ and we do this by giving guests an experience with a sense of place through our dishes and dining room with their connections to history and professional service that has become a second nature.
To make a reservation at the Chef's Table contact our Events Manager on +61 3 9292 5568 or email firstname.lastname@example.org