Vineyard seeks to set benchmark
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.