Good Neighbour - Sunday Roast

Of course you know a Sunday roast says comfort. A little respite. A lot of connection. But crafting that kind of spread takes time, and often it’s in short supply. No matter: our dream team is here. Darren Robertson, Audrey Shaw and Matt Stone are headed to the Good Neighbour kitchen. We’ve saved you a seat.  

England’s Michelin-starred Gravetye Manor gave Robertson his start. It was a move to Australia, though, that propelled him to culinary stardom. First came a stint leading the kitchen at fine diner Tetsuya’s, followed by the launch of his Three Blue Ducks collective. Its flagship Bronte restaurant has since been joined by a further five venues, each offering great food with no frills and capturing the sunny ease of a surf-driven life. Robertson also owns Bondi drawcard Rocker, writes cookbooks and can be found online sharing intel on everything from kimchi to perfect Yorkshire puddings. 

Shaw took a more unconventional path. Architecture was her first calling, swapped for professional pans after a stint in the kitchen of London wine bar Ellory. Next came The River Café and, back on Australian shores, time at the two-hatted Tedesca Otteria alongside Brigitte Hafner. It was here the idea for her own venue took shape, with Fitzroy’s Carnation Canteen emerging from those early musings. A handwritten menu sets the scene: this is seasonal, produce-driven cooking at its best. 

Sustainability has long been front of mind for Stone, who grew up in Margaret River and worked alongside Joost Bakker at both Greenhouse Perth and the revolutionary Future Food System in Melbourne. Also on his stacked CV: crowd-pleasing Victorian establishments Silo and Oakridge Estate, plus the hatted You Beauty, Ciao Mate! and the Eltham Hotel in New South Wales. 
 
Craving solace? Find it here, fashioned by three remarkable chefs who know just the thing.  

INCLUSIONS –

• Food: Three course lunch
• Beverages: One welcome drink, additional beverages available for purchase

MENU –

Bread
Saltbush and garlic bread 

Sides
Beer battered pickles, buttermilk ranch

Main Course
Slow roasted lamb with spiced yogurt and winter greens al forno

Sides
Wild boar roast potatoes 
Hot honey carrots, macadamia

Dessert
Burnt milk, barley & chestnuts

MORE INFORMATION –

• Age 12+ event
• Caters to vegetarian & gluten-free.

ACCESSIBILITY INFORMATION –

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