AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Anthony Humphries

Anthony Humphries

I have realised a dream and it gives me the freedom to create and experiment.




I began my apprenticeship with Northern Melbourne Institute of TAFE. I’ve worked at La Madrague in South Melbourne, Providore in London, Windsor Hotel in Melbourne, The Metropolitan Hotel in North Melbourne and Seamstress in Melbourne. 

Have you always wanted to be a Chef? 

Yes. Since Primary School. 

I remember watching and helping my Mum churn homemade ice cream in an old wooden, hand crank ice cream maker. In fact, I have that very ice cream maker on the shelf in my restaurant! 

How would you define your style? 


What is your feature flavour these days? 

Whatever is fresh and in season. 

Obsessive compulsive about? 

Cleanliness. Food Presentation. Balance of flavour. 

Your greatest culinary inspirations/influences: 

The technical aspect of classic French cuisine and the masters of this style such as: Alain Ducasse, the Roux Brothers, Paul Bocuse and Joël Robuchon. 

What do you love about this business? 

The fact that this is my own business means I have realised a dream and it gives me the freedom to create and experiment. I love what I do and I love to see people love what I do too! 

Ingredients you can’t live without? 

Thyme, Pepper, Garlic and Salt. 

Most ‘eyebrow raising’ menu item? 

I change the menu seasonally and also have specials that are ever-changing… at the moment I have a Braised Rabbit with Pickled Cherries and Chocolate Sauce served with a Pithivier (Autumn 2017). 

Signature dish: 

Charcuterie Plate, made and cured in house.