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What's New - Award winning chef influences menu
Neil’s son, the award winning chef, Alex Ensor returned from Australia for some rest and relaxation this summer. Over the past four years he achieved one, two and three Hats at Bistro Guillaume, Melbourne; Jellyfish Restaurant, Brisbane; Salon Blanc Restaurant and Bar, Sydney and Guillaume At Bennelong (the Sydney Opera House).
Of course we couldn’t let him completely rest, so Paramata Lodge guests were treated to some fantastic haute cuisine! New recipes were specially designed for the lodge including wild venison with field mushrooms and Swiss chard sauce and reduced vinegars, curry and mint mussel patties for entrée and for the desert list; raspberry brulee, chocolate flan, and wild apple tarts. Dining at Paramata Lodge now matches the luxury guestrooms; contemporary, tasteful, natural and stylish.
Alex left to take up his new position as Executive Chef at SHY in Jakarta, Indonesia March 09.
Pictured left: Venison Steak Main
Pictured right: Viktor and Eva from Switzerland
 
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