Acclaimed culinary talent Shayne Mansfield has taken over the Jana kitchen as head chef.
The restaurant opened inside the new QT Newcastle hotel last year, with Mansfield part of a new chapter for the local produce-led eatery.
Mansfield’s cooking ethos largely revolves around sustainability and waste-minimising practices, which he has integrated across a revised menu.
“My approach to minimal food waste is a true passion and a key focus of mine, I’ll continue to bring this to life with my time at Jana,” he says.
“It allows me to unlock new flavours through parts of produce that often would end up in landfill.”
Signature dishes include carrot ‘tartare’ with pickled carrots and green-tinged crackers made with repurposed stems; snapper crudo with pickled rhubarb; and Berkshire pork culet with baked squash.
Mansfield’s appointment comes after the chef spent time at Michelin-starred fine diners including Pollen Street and City Social in London as well as E’cco Bistro in Newstead, Queensland, and Flotilla in Wickham, New South Wales.
“We are beyond excited to have Shayne leading the team,” says Michael Stamboulidis, general manager of QT Newcastle.
“Shayne’s modest approach to Jana will showcase the most premium ingredients with a touch of trickery.”
Jana is open seven days for breakfast (7-11am) and dinner Tuesday to Saturday from 5:30-9:30pm.
