- Taste Checked
I finished my Commercial Cookery Diploma at William Blue College, the Rocks Sydney. I have been cooking professionally in Australia for the past 10 years in cafes, restaurants, gastro pubs and fine dining. I am very passionate about seasonal produce, flavours and making my twist on a traditional recipe, whether it be Jamaican jerk chicken, Pilipino adobo or oven a simple marinara dish. One thing I can promise is that my food will not be boring or tasteless. You will definitely feel the love and passion I have in my dishes. My plate is my canvas, the ingredients are my medium.
Available to cook on Monday, Friday, Saturday, Sunday in
the Lunch, Dinner
Deep fried lotus roots thinly sliced with furikake seasoning (japanese seasoning)
Home made coconut gelato made from fresh coconut cream and muscavado sugar for a little bit of sweetness.
Purple yam sponge cake topped with dulce de leche
Sponge cake glavoured with purple yam (similar to taro) tooped with home made dulce de leche (Latino caramel) and home made coconut gelato
Voodoo Choc Cake with Avocado frosting (GF)
Fluffy Choc cake baked without dairy or flour. Frosting is made out of avocado, coconut cream and dark chocolate.
Seasonal Vegetable Curry cooked plant based style served with a side of basmati rice and gaelic naan topped with fresh herbs and edible flowers.
Turmeric chicken skewers with raita sauce
Grilled Chicken tenderloin marinated in coconut and turmeric served with a side of yoghurt, cucumber and craisin raita
Seasonal veg tempura with yuzu/sriracha mayo
Battered seasonal veg fried and served with yuzu, sriracha mayo
(Autumn; Eggplant, mushroom and pumpkin)
Barramundi with potato medley and chimichuri
Pan Fried Barramundi twice potatoes, concasse of cherry tomato served with chimichuri