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 together with Jameson’s on The Pier Seafood Restaurant at Bateman’s Bay; North Road Café & Bar at Bateman’s Bay; The Rivermouth Café at Tomakin; and Membership Malua at Malua Bay.
The Broulee-born chef and avid fisherman has crafted a seasonally targeted menu for Arlo, championing regionally grown and farmed produce.
“The origin of elements and seasonality is a crucial a part of our philosophy at Arlo,” says Tweedie.
“We love sharing the significance behind every dish and it permits us to take friends on that journey after they dine with us.”
Highlights on Tweedie’s debut menu embody 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 finish of the dimensions friends may also take pleasure in Tweedie’s strawberry donuts with Chantilly cream.
Tweedie’s debut menu is now accessible at Arlo for lunch and dinner service from Wednesday via to Sunday.
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