ABOUT THE CHEF
Chef Zac Sykes has been a key figure at the culinary helm of some of Australia’s favourite fine dining venues for over 20 years. He has worked under the stewardship of superstar Australian chefs including Neil Perry, Matt Moran, David Rayner, Greg Doyle, and the late Jeremy Strode. When asked, Chef Zac Sykes says that one of the highlights of his career thus far was being called ‘the best fish cook in Australia’ by Matt Moran while working for him.
After many years working at high profile restaurants Pier, Omega, Fish Face, Bistrode, and North Bondi Fish to name a few. Chef Zac Sykes decided to move back to his home town of Brisbane and take a break from the industry to reconnect with family, focus on his private dining experiences and charity work.
Chef Zac Sykes creates a seasonal menu designed to your taste. He uses fresh, local, quality produce sourced from various vendors throughout South-East Queensland. Chef Zac Sykes takes time to prepare everything from scratch, with prep being done prior to the event, and finishing touches cooked in your home. Chef Zac Sykes supplies all food, crockery, cookware, cleanup, and years of experience (waitress is provided for groups of more than 4). All that needs to be done by you is, setting of the table, supply of glassware, alcohol, and we do the rest.
sydney rock oysters, cucumber, shallot, rice wine vinegar mignonette
tuna tataki, ponzu sauce, salted cucumber, coriander, radish
pork belly, miso, cauliflower, almond, shiso
chocolate mousse, yuzu, buttermilk, mandarin, brownie crumb
We would love to hear from you about your dining requirements.
Call or email Zac to book.