Richard Ousby, former Executive chef at Stokehouse Brisbane and Stokehouse Melbourne, has joined our team. Richard Undertook his apprenticeship in Brisbane and rapidly generated a reputation for both culinary brilliance and flair. His interest in classical french cooking was ignited by working with Michael Roux at the Waterside Inn in England. Richard has worked as Sous Chef under Peter Gilmore at Quay Restaurant in Sydney and joined Stokehouse Q in 2012. His meteoric rise culminated in him being made Executive chef in 2015. Chefs create and rely upon their reputations, Richard is indeed at the top of his tree. With many exciting plans, he begins with TOE1895 on Saturday March 21.
You can visit our magnificent Cellar Door on Wednesday, Thursdays and Fridays from 11:00 to 14:00 to enjoy our casual antipasto menu. Richard’s full gourmet grazing menu is available on Saturday and Sunday from 10:00 to 16:00. Enjoy the ambience, the food, the wine and the thrill of just being in this little slice of Heaven. Our goal is to make you feel welcome, provide a haven for relaxation and embellish the experience with excellent food and wines of unparalleled quality. If you are joining us for lunch, we recommend you book a table.
The culinary offerings feature fresh local produce, gourmet lunches and decadent sweet options to help you through the day. Our six estate-grown and award winning wines are ready to impress, with waters, juices, teas and coffee will also available. Given our strong regional links, local craft beers will be chilled and ready.
We understand the difference between average and excellent. We are striving for the pinnacle. Dietary restrictions are easily catered for and handled without fuss or fanfare. If your needs are out of the ordinary, feel free to call in advance.
Special occasions or larger groups deserve equally special attention. Call in advance on 0455 221895 (don’t you love the mobile number!!) and give us the heads up. It will be our pleasure to assist. You can also contact us on email@example.com. Monday and Tuesday visits may be available by appointment.
You will appreciate that we are extremely proud of our product. It will come as no surprise to someone as discerning as you that we request you do not bring your own beverages or edibles.
There will be times when you crave for something unique. We just adore challenges. Call, email or send a carrier pigeon with your desires. We will do our best!!