ABOUT OUR CHEF

Executive chef Melchiorre has been an innovator
in his field since 1994. Having worked in and
managed restaurants of various culinary styles,
he has emerged to develop his own distinct
translation of cuisine. This is evident in the
changing menu, with dishes including Taleggio
cheese-stuffed chicken breast, served with pomme anna, cherry tomatoes, zucchini and Taleggio sauce, and the house cured gravlax salmon and dill creme fraiche mille feuille served with baby herb salad
and salmon caviar vinaigrette.

Melchiorre has worked in Italy, with a dedicated
stint in Sicily, and it shows. It gave him a chance
to perfect his art in Italian and European cuisine.
His fresh, distinctive ideas and passion for quality produce are translated into even the most simple
of dishes.

Written by Josie Gagliano  |  Masters of Cuisine