Drew Tweedie has been appointed as head chef of The Oaks Ranch’s in-house restaurant Arlo on the New South Wales South Coast.
Tweedie comes from time at venues including Jameson’s on The Pier Seafood Restaurant at Bateman’s Bay; North Street Café & Bar at Bateman’s Bay; The Rivermouth Café at Tomakin; and Club Malua at Malua Bay.
The Broulee-born chef and avid fisherman has crafted a seasonally focused menu for Arlo, championing locally grown and farmed produce.
“The origin of ingredients and seasonality is an important part of our philosophy at Arlo,” says Tweedie.
“We love sharing the importance behind each dish and it allows us to take guests on that journey when they dine with us.”
Highlights on Tweedie’s debut menu include oven-baked Tilba haloumi with pears and honey; pumpkin and mascarpone agnolotti with chilli butter and native pepperberry; and prawn toast with corn puree and sesame chive.
On the sweeter end of the scale guests can also enjoy Tweedie’s strawberry donuts with Chantilly cream.
Tweedie’s debut menu is now available at Arlo for lunch and dinner service from Wednesday through to Sunday.
