Personal Chef Trevor

Salmon, Trout or Arctic Char filets are treated with 'Trevor's Signature Cure' then dried and lightly smoked before thinly slicing. Served contrasting flavours and textures appropriate to the season.

My 'Classic with a TWIST' a whole wheel of Brie is marinated in garlic-herb oil then grilled over hot coals! With all the fixings!

Crispy double smoked bacon and bright grapefruit compliment the briny oyster well! Definitely a crowd pleaser!

When in season the best way to eat heirloom tomatoes is perfectly seasoned with accompanying flavours and textures to elevate. Many variations available! Choose your own cheese and seeds if you like.

All about the sauce! Fennel, tomatoes, chilli &spices roasted off & turned into intense sauce-mounted with smoked butter & during cooking, mussels release salty umami broth later soaked up with bread!

Pillows of fresh hazelnut ricotta browned in frothy butter with mushrooms & thyme create a sauce right in the pan when wine & stock pull all the roasted flavours together, cheesed & devoured hot!

For edge to edge perfectly cooked meat it involves an advanced three-step searing- resting - basting process for melt in your mouth juicy goodness with incredible crust! Customized sides & sauce optns

Handmade noodles with a recipe adapted from the very best pasta maker learn't from. Light (well-balanced) pans sauce, fresh bright pesto and well aged cheese. Add a choice of protein $2-$6 depending.

This is a 'classic with a twist'! This has all the flavours found in a Root Beer Float using only natural ingredients spices and roots!