Best Known For
Duck smoked in hay, artichoke, pear, funghi, watercress
Diving into the fine dining scene is Dylan Carter, 15 year old aspiring chef. With a wealth of experience under his belt, this incredibly talented up and coming chef has staged in the kitchens of some of the nation’s top award winning establishments, including Attica, Vue de Monde, Cutler and Co, Jacques Reymond and Four in Hand Dining Room. While working under the names of some of Australia’s greatest chefs, Dylan has also been uniquely making his mark in the world of fine dining as a young prodigy. Implementing and experimenting with techniques and flavours, Dylan has carefully crafted a series of seasonal degustation menus showcased in an exclusive selection of pop up restaurants. Dishes include the likes of squid, pickled and fresh cucumber, macadamia ink and herbs of the sea.
Chef in training, part of the AGFG Junior development program 2/136 Raglan Street,, Waterloo 2017 NSW - See Map
Chef: Dylan Carter