Mark Briggs

Mark Briggs


Croston, England.


Mark established his career in Michelin starred restaurants across the UK including, La Tante Claire, Midsummer House and Longueville Manor. During this time, Mark was fortunate to work with globally renowned Chefs Jamie Oliver, Pierre Koffmann, Mauro Bregoli and Daniel Clifford. Moving to Australia in 2004, Mark began working for Shannon Bennett at the original Vue de monde in Carlton. During his time at Vue de monde, he was appointed Head Chef of the restaurant at Normanby Chambers, was instrumental in establishing and running Café Vue at Heide and most recently Vue de monde Rialto. Opening The Sharing House for restaurateur Paul Mathis in 2013, Mark received the prestigious Age Good Food Guide Young Chef of the Year Award. In October 2017, Mark and his wife, Victoria opened their own restaurant, SARDINE eatery + bar, a small eatery overlooking McMillan straight in Paynesville which received a Hat from the Age Good Food Guide within the first year.

Have you always wanted to be a Chef?

Yes, since the age of 10.

How would you define your style?

Rustic fine dining.

What is your feature flavour these days?

Finger lime and coriander.

Obsessive-compulsive about?

Fresh produce, especially seafood.

Your greatest culinary inspirations/influences:

Pierre Koffmann and Tom Kitchin.

What do you love about this business?

Working with amazingly passionate people, suppliers and our own team.

An ingredient you can’t live without?

Fresh herbs.

Most ‘eyebrow-raising’ menu item?

Sardines. They are not everybody’s " go to,” because they’ve been scared off by cheap tinned varieties.

Signature dish:

Fillet of fish with smoky bacon, garden peas and beach herbs (the fish depends on what the fisherman have caught).

SARDINE Eatery + Bar

SARDINE Eatery + Bar

Championing fresh, locally caught seafood, SARDINE Eatery + Bar on Esplanade in Paynesville reels in guests hook, line and sinker. The brainchild of former Vue de monde Chef Mark Briggs, SARDINE boasts a trendy palette of pale grey, blond wood, geometric pendents and splashes of greenery, setting the scene for diners to enjoy an ever-changing menu, paired with local and international wines. Kick start an ocean journey with Port Phillip whitebait and jalapeno aioli, or freshly shucked oysters with shallot vinegar; while mains present as dishes like Gippsland Lakes eel, apple, watercress and horseradish. Those with heartier appetites may opt for half roasted duck, confit leg, peaches and smoked ox tongue; before a dessert of honey and macadamia parfait, salted caramel and honeycomb.

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