Head chef Adam Van Der Zwart showcases one of his creations at the Alpine Retreat Hotel in Warburton.
By Mara Pattison-Sowden
With a twinkle in his eye new head chef at the Alpine Retreat Hotel in Warburton, Adam Van Der Zwart, has introduced a new menu that he hopes people will enjoy.
The hotel’s dining experience has been revamped with a new gourmet menu.
Within his first four weeks working at the hotel, Adam said he was really enjoying the experience.
“With a new menu starting, I get a chance to cook what I love,” he said.
Having bought a property in Millgrove two years ago, Adam enjoys the proximity to work and being able to start a family.
Apart from working close to home and having great colleagues, Adam also feels a sense of accomplishment.
“I am getting the chance to do my own food, build a reputation and express how I feel about cooking and the food that I love,” he said.
Excited about the new menu, Adam recommends the Beef Wellington.
“It’s top-quality Black Angus eye fillet, with local sautéed wild mushrooms, wrapped in puff pastry,” he said.
“We make nice big hearty meals, and people have the option of chips and salad or vegetables.”
Adam said that all the meat and vegetables were sourced locally.
“We use only the freshest seafood, scallops, prawns, and calamari,” he said.
There are many dishes on the menu to tempt the tastebuds, such as the crumbed camembert cheese served with a sweet plum sauce, lamb shanks slow cooked for 13 hours, and pan-seared scallops served in a creamy wine sauce, just to mention a few.
With the new dinner menu underway, the kitchen at the hotel opens from 6pm weekly.
Patrons should also keep an eye out for the chef’s new lunch menu within the next month.
Bookings for the Alpine Retreat Hotel can be made by calling 5966 2411.
