10-Jan-2011

Pinetrees is famous for food and we're fortunate to have a new team of chefs in the kitchen to continue the tradition, and add some new ideas.

Our new Head Chef, Warren Farrugia, spent many years at the exclusive Gleneagles Resort in Scotland, where he refined his knowledge of classic European cuisine. He then worked for the 6 star luxury cruise line, Crystal Cruises.

Our new Sous Chef, Damien Battye, has joined us from his position as Executive Chef on the Arctic cruise ship Akademik Sergey Vavilov. Before spending multiple summers in Arctic and Antarctic waters, Damien ran his own restaurant in Avoca. His flair for food was recognised with the award "Best BYO Restaurant in NSW" in 1998.

Our new Dessert Chef, Andrew West, is pure class. He has worked at some of the best restaurants in London, Port Douglas and Byron Bay, as well as a few French ski resorts. His pastries and breads could be straight from a Paris patisserie.

Our Sous Chef, Tim Solomon, has worked at Pinetrees since 2004 in between various stints in restaurants in the UK and boutique ski chalets in France. His desserts are sensational and he's proud to serve kingfish that he catches himself.

With such talent in the kitchen we've been able to add to our repertoire. Our new 'light option' meals have been a success, as have our Saturday four course dinners and sunset hors d'oeuvres on the Boatshed deck.

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