The YOT Cafe has been buzzing with activity, and we’re thrilled to introduce our new team of chefs and their fresh, flavourful menu. Our philosophy is simple yet powerful: fresh, seasonal, high-quality, and local.
Leading the charge is our new head chef, Jeremy, who brings over 25 years of experience from Australia, the UK, and Europe. Formerly at Little Creatures, Jeremy’s approach to cooking centres on fresh produce, seasonal ingredients, and locally sourced quality.
Pictured: Ben (left) and head chef Jeremy (right).
Joining Jeremy in the kitchen are Ben, formerly of Sailors Rest, and sous chef Kuji. Together, this talented trio brings a diverse skill set, extensive culinary knowledge, and an undeniable passion for creating delicious food.
Our new menu launched with a bang on Thursday, 1st August, featuring fresh sharing plates and seasonal mains. Highlights include the 12-hour slow-cooked Gippsland beef brisket with a 4+ marble score and the mouthwatering Portarlington Mussel Linguini.
Come and experience the exciting changes at the YOT Cafe—we can’t wait to share our love for good food with you!
CLICK HERE FOR MENU & BOOKINGS.