Food that feels like a shared experience
Cooking is a lifestyle for me: I travel around Sydney, cook in people’s homes, and love sharing, creating, and eating food from different cultures with old and new friends.
A strong French foundation
I built my craft through several Parisian institutes and kitchens, including L'escargot Montroguiel, La Chammare Montmarte, and Fish la Boissonnerie—experiences that shaped my precision, pace, and consistency.
Fresh ingredients, smart technique
My kitchen philosophy is simple: I use the equipment and products available to my advantage, I prioritize freshness, and I let great ingredients do the talking.
































Chef Graeme was delightful, thoughtful and everyone connected that the food was delicious! We really enjoyed this evening