Executive Chef of The Point, lover of Richmond football club, and my dog Louis
Let the 2013 truffle season begin @PointAlbertPark
What a view from @PointAlbertPark
Have look at these vanilla beans from Bora Bora. WOW!
New dish on the menu. duck liver, sauerkraut, chestnuts and sauce Rouennaise. @PointAlbertPark
Here's the menu for #wherearetheynow @PointAlbertPark
Sneek peak of our dish tonight @PointAlbertPark #wherearetheynow
Plates polished and ready for @NicPoelaert dish. #wherearetheynow
Might add a little bit of truffle to the 8kg of foie gras for our dish tonight. @PointAlbertPark #wherearetheynow
Just a little bit of Foie Gras for #wherearetheynow dinner @PointAlbertPark
Marrons are here for #wherearetheynow @LukeCroston @PointAlbertPark
Yabbi and pine mushroom omelette.
My biggest weakness! Chocolate tasting @PointAlbertPark.I'm not sure which I like the most,will have to keep trying.
Loving our new plates #Wedgwood #royal doulton.
Great day @ausgrandprix @PointAlbertPark
Ready for another day of F1. #gowebber. @PointAlbertPark
Great shot of all the team back together for Reserve 10 year anniversary dinner.
The reserve crew back in action. 10 years on!
1kg 45 day, dry aged @Capegrim rib eye. @PointAlbertPark
Special tonight; veal sweetbread, sauerkraut and sauce rouennaise.
My little friends have just arrived!
©2016 Twitpic Inc, All Rights Reserved