Joshua
CHEF

Joshua

My name is Josh. I have been cooking for over 15 years and specialized in modern Australian cooking.
My experience consists of working in hotels and fine dining. I also achieved gold medal in Fonterra restaurant champions in 2014.
My passion is using techniques influenced by a range of different cuisines to showcase the beautiful produce Australia has to offer.

Josh’s Personal Menus

  • Course 1

Entre –

Pan seared barramundi fillet, roasted baby beetroot, sweet potato crisps, lime butter sauce

Or

Lamb back strap, blistered vine ripened cherry tomatoes, wild rocket, balsamic glaze

Main-

Kangaroo fillet, rosemary baby potatoes, black garlic tossed broccolini, dark chocolate reduction

Or

Pan fried chicken supreme, garlic tossed cauliflower, wilted baby spinach, white wine sauce

 

Dessert-

Iced VoVo cheese cake, strawberry ice-cream, white chocolate shards

Or

Brioche bread and butter pudding, vanilla custard, chocolate sauce

  • Course 2

Entre-

Bushells tea smoked duck breast, pawpaw salad, chili jam

Or

Cider braised pork belly, honey roasted carrot, pea puree

 

Main-

Slow braised lamb shoulder, roasted Queensland blue pumpkin, bush tomato chutney

Or

Crispy skin salmon fillet, warm Sebago potato salad, butter snow pea, lemon sauce

 

Dessert-

Rocky Road panna cotta, chocolate ganache, raspberry compote

Or

Apple and rhubarb crumble, vanilla ice cream, blueberry salsa