Vine­yard seeks to set bench­mark

Stanthorpe Border Post - - NEWS BETTER BUSINESS -

A NEW head chef has taken up the apron at The Vine­yard Cafe at

Bal­lan­dean, bring­ing with him some big ex­pec­ta­tions.

Robert Sy­mons has just ar­rived at the Bal­lan­dean restau­rant from Pep­pers Cra­dle Moun­tain Lodge in Tasmania.

De­spite his ten­der years, he brings a wealth of ex­pe­ri­ence, hav­ing worked in 5-star re­sorts and ho­tels across the coun­try.

“I’m in my fourth week in the area. There’s ac­tu­ally more to do than what I’d thought – a lot of winer­ies to go to, two cheese fac­to­ries and a lot of good lo­cal pro­duce around,” Robert said.

“That’s ba­si­cally what we want to do – in­cor­po­rate the lo­cal pro­duce. At Pep­pers about 90 per cent of what we got was lo­cally sourced and we want to do the same here.”

The own­ers would like their din­ers to en­joy ex­cel­lent food and ser­vice with a menu that offers plenty of choice.

“We’re not try­ing to go fine din­ing be­cause I think that lim­its the amount of

peo­ple who will come in. We want to give them some­thing that lo­cals as well as tourists can come in and en­joy,” he said.

Robert is hoping he can put his own stamp on the menu while sim­pli­fy­ing for a mod­ern Aus­tralian twist.

Vine­yard Cot­tages, Cafe and Restau­rant own­ers of eight years John and Penny Hodges are thrilled to have him on board.

“Robert is an ex­cel­lent chef. We hope to be the best and his food has pre­sented that so far.

“We re­ally want to set the bench­mark. Our menus and wine list are avail­able on the café web­site,” John said.


DISH­ING UP: The Vine­yard Cafe has a new head chef, Robert Sy­mons, with the restau­rant want­ing to reach new heights.

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