Boutique hotel group Lancemore has appointed former Quay talent Diego Cossio and Hotel Windsor’s Tom Brockbank as executive chefs.
Cossio will handle all culinary operations for the Lancemore Lindenderry Red Hill dining venues, bringing more than 16 years of experience to the kitchen after time at venues including The Ledbury London and Tetsuya’s in Sydney.
Cossio has plans to go local when it comes to his culinary direction. “Using products from local farms and purveyors is key to making delicious food,” says the chef.
“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.”
A new set menu will showcase the region through rotating seasonal dishes such as a ‘Roaring Forties’ lamb rump with salt-baked kohlrabi and oyster, Fraser Island spanner crab and more.
Meanwhile, Brockbank will help launch a new tasting menu at Joseph’s Dining in the Lancemore Mansion Hotel, Werribee Park.
The restaurant’s seasonal five-course menu will cover Victorian scallops with curried cauliflower; pomegranate molasses and cauliflower couscous as well as a mille-feuille with praline ice cream.
After the stints at Hotel Windsor in Melbourne and Oliver’s Paris Restaurant in Leeds, the chef is excited to work with the group.
“I’m thrilled to present a new and unique experience at Joseph’s Dining,” says 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.”
Image credit: Rhiannon Taylor
