Netflix’s The Final Table Chef Mark Best & Chef Timothy Hollingsworth Host a Texas Meets Aussie BBQ Brunch
Celebrate Australia Day with us! Award winning Australian chef Mark Best will be joining his Netflix co-star chef Timothy Hollingsworth for a Texas meets Aussie BBQ Sunday Brunch Buffet. Join us for an interactive brunch with both chefs on the grill for a The Final Table reunion highlighting Aussie & Texan classics.
We will be donating a portion of proceeds from the barbecue to the Australian Red Cross to aid in bushfire relief & recovery.
Oven Baked Damper with Cultured Butter & Vegemite
Whole Butterflied Tasmanian Ocean Trout with Sesame Slaw
Grilled Sausages with Onions
Mini Hoe Cakes
Potato Scallops and Malt Vinegar
Shells Mac n Cheese
Kakadu Plum Pavlova
$75 per guest, $35 for children 12 and under
Menu is subject to change based on availability and seasonality. Corkage and substitutions are politely declined for the evening. Price of menu does not include beverage or gratuity.
About Chef Mark Best
Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular personal development. “I live in a melting pot of new ideas and cultures,” says Mark Best. “We do not have the shackles of culinary history; we are free to be inventive, spirited, adaptive and progressive.”
Mark Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. Marque also featured for three years running in the San Pellegrino & Restaurant Magazine’s-Worlds 50 Best commencing with the 2010 “Break through award” & held 3 Hats in the SMH Good Food guide for 10 years running.
Mark is a published author with ‘Marque: A Culinary Adventure’ & ‘Best Kitchen Basics’ published by Hardie Grant in Australia & the UK & Rizzoli International Publications in the USA. He also has published pieces in Australian Gourmet Traveller and The Sydney Morning Herald.