Adventurous chef cooks outside box
SUCCESSFUL restaurants need to create a niche for themselves, providing great quality food that differentiates them from their competitors.
Luckily, for the small number of boutique restaurants on Mt Buller, the menu choice is varied and exciting.
Breathtaker All Suite Hotel’s ‘Signature’ restaurant is creating a sought after niche menu for food lovers and its all due to head chef Darryl Zeitzen who has returned for his second year.
The emphasis this year at the Signature Restaurant is modern Australian with a European, more specifically, regional Italian influence (think Tuscany).
Darryl is an adventurous chef who loves having fun with ‘specials’, cooking winter game – venison, slow cooked wild boar leg, hare, guinea fowl and soon he will be introducing crocodile.
For the less daring, The Signature Restaurant and the team are well-known for mouthwatering simple pork and chicken dishes as well as the finest cuts of Tasmanian scotch eye fillet and ‘9score’ wagyu steak.
Darryl (who comes from a long line of family chefs) learned his cooking skills in Hobart, and has been strongly influenced by the abundance of premium quality fresh food that Tasmania produces.
He loves Mt Buller in winter and spends his summers travelling and working around the world.
He was most recently at Hamilton Island, and has worked at a number of golf resorts in Scotland, Jersey and France.
Personally, his favorite menu item is the crispy skin baked salmon served with a vegetable caponata, home made basil pesto and crispy olive flat bread – fresh and light.
It seems a couple of visits will be required this season to really experience the delights of the the Signature Restaurant.
SOMETHING SPECIAL: Breathtaker All Suite Hotel signature chef Darryl Zeitzen has travelled extensively, creating his unique style of cooking.