Dream Chef
Farm to table, cooked in your own nest
Fresh, gourmet, farm-to-table three course meals in the comfort of your private nest.
Simply add a Dream Chef experience to your stay when you book your accommodation. Choose your chef, then choose any three courses.
3 Course Meal
$165
Per person, per meal
Two
Chefs to Choose
Three
Gourmet courses
Unforgettable
Experience in your nest
Choose your chef
01 · How it works
A deliciously prepared menu, in your own kitchen.
No restaurant, no drive home. The chef comes to your nest, cooks, serves, and leaves the kitchen as they found it.
01
Choose your chef
Two chefs, two different kitchens — Italian and Mediterranean, or garden-to-plate Tasmanian.
02
Choose any three courses
Pick from your chef's entrées, mains and desserts. Special diets and intolerances are catered for — just tell us when you book.
03
Add it to your stay
Add a Dream Chef experience when you book your accommodation. At least 48 hours in advance, Monday to Friday between 10am and 2pm, subject to availability.
ItalianPastryChildren's menu
02 · The chefs
Nick Sallese
A real “foodie”
Nick trained locally as a qualified pastry chef and has worked at the Myer Patisserie floor in Perth, the Golden Tulip Bakery and Patisserie in Sandy Bay, and Klaas Bakehouse in Devonport. He has a strong Italian heritage and his cooking reflects his Mediterranean roots.
He has travelled to his family's province of Tuscany to learn traditional recipes and authentic techniques, and produces his own Limoncello to his father's recipe — reviewed in the Sydney Morning Herald. He uses ingredients from his own garden and from around Tasmania, and will happily prepare a children's menu designed with the help of his eldest son.
From Nick's kitchen
Plated at your table
In the kitchen
ARANCINI · ENTRÉE
DESSERT
TAGLIATELLE · MAIN
MAIN
Garden to plateVeganGluten free
Cynthia Osborne
The taste of Tasmania and the flavour of a garden
Cynthia enjoys showcasing the quality of local produce along with her own homegrown ingredients. She believes the less travel from paddock to plate the better, for freshness, flavour and the environment.
Cynthia and her partner, along with their children, moved to the North West of Tasmania in 2001 in a quest to find the perfect conditions for cultivating cool climate fruits and nuts, growing vegies, keeping bees and living the simple life. With over 20 years in restaurants and commercial kitchens, she has years of experience baking, making bread, jams, syrups and sauces, and preserving her produce — and loads of experience with vegan, gluten-free and specialty diets.
“Family and friends are my inspiration for growing organically, taking food straight from the garden to the plate.”
From Cynthia's kitchen
Plated at your table
In the kitchen
SALMON ROSTI · ENTRÉE
FROM THE GARDEN
PLATING THE ROSTI
FINISHING TOUCHES
Add to your stay
Add a Dream Chef to your stay.
Book at least 48 hours in advance, Monday to Friday between 10am and 2pm. Subject to availability.
Special services & offers
Added around you, to enhance your stay.
Available to every guest, arranged before you arrive so the stay itself stays unhurried.
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