Award winning boutique hotel group Lancemore is excited to announce the appointment of executive chefs, Diego Cossio (Gimlet at Cavendish House, Quay, Tetsuya) to head The Dining Room at Lancemore Lindenderry Red Hill and Tom Brockbank (Hotel Windsor, Scott Pickett’s Estelle Bar and Kitchen) to oversee Joseph’s Dining at Lancemore Mansion Hotel Werribee Park.
The Dining Room – Lancemore Lindenderry Red Hill
Executive chef, Diego Cossio will oversee all culinary operations for Lancemore Lindenderry Red Hill’s dining venues including The Dining Room and Cellar Door. Cossio brings with him over 16 years of international culinary experience from world-renowned restaurants including Gimlet at Cavendish House, The Ledbury (Two Michelin Star) in London, Whitegrass Restaurant (One Michelin Star) in Singapore, Quay (Three Hats) and Tetsuya’s (Two Hats) in Sydney.
Cossio has a relaxed approach to fine dining, infusing locally sourced, seasonal ingredients with a fun and creative flare. “Using products from local farms and purveyors is key to making delicious food,” said Cossio. “I look forward to working with the rich bounty of the Mornington Peninsula, as well as putting my own distinctive culinary imprint on the hotel’s menus.”
The flavour of the region shines through on the new set menu, where dishes will change regularly dependent on what local produce will be available. Highlights include “Roaring Forties” lamb rump with salt baked kohlrabi and oyster, Fraser Island Spanner crab, pomelo, almonds & basil and chef’s signature sourdough and house churned Jersey butter.
Joseph’s Dining – Lancemore Mansion Hotel Werribee Park
With more than 18 years’ experience and a passion for embracing local flavours in his cooking, Executive chef Tom Brockbank blends harmoniously with Joseph’s Dining philosophy, using only fresh, seasonal produce.
Originally from the United Kingdom, Brockbank has experience working at five-star hotels and Michelin star restaurants including Hotel Windsor in Melbourne, Oliver’s Paris Restaurant in Leeds (One Michelin Star) and Madinate Hotel Resort in Dubai.
In time with Brockbank’s appointment, Joseph’s Dining will launch its new concept menu. The new five course tasting menu has a strong emphasis on seasonality and locally grown ingredients from the Werribee South region. Highlights include Victorian scallops with curried cauliflower, pomegranate molasses and cauliflower cous-cous, Macedon Ranges duck with heirloom beets, native berries and chocolate and banana mille-feuille with pink peppercorn, caramel, and praline ice cream.
“I’m thrilled to present a new and unique experience at Joseph’s Dining,” said Brockbank. “The new concept allows us to highlight seasonal produce, support our local farmers and create innovative great tasting dishes. We’re looking forward to showing Joseph’s signature offerings and adding a dash of creativity to the menu.”
For more information visit Lancemore Group.
