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Executive Chef, Grand Pacific Group
Hailing from England and inspired by a life-long love of food and cooking, Robert Crichton turned his passion into a career at 15 years old when he commenced work experience at twice-awarded Michelin Star winner, Le Manoir Aux Quat Saisons in Oxford. His training was completed over the following three years at Midsummer House Restaurant in Cambridge, also one of Britain’s most acclaimed restaurants and winner of two Michelin Stars.
Crichton then embarked on a seven year adventure, working as a chef with the McLaren Formula 1 team, travelling through Europe and the UK, before moving to Australia to take up a post at MC Garage in Surry Hills. In 2003 Crichton moved to the acclaimed Salt Restaurant in Darlinghurst where he worked under celebrity chef Luke Mangan.
In 2005 Robert was appointed Head Chef at The Tea Room QVB, where he spent four years before taking up the position of Head Chef at Grand Pacific Groups first purpose-built event venue, Sergeants Mess in late 2009. His capability of executing exceptional experiences now sees him managing both kitchens with two independent teams.
Crichton creates a modern menu with simple, honest yet bold flavours for a la carte lunch. Traditions are honoured for afternoon tea with all savoury and sweet items, and scones, made on premise daily.
A keen cyclist, swimmer and runner, Crichton is passionate about fresh, healthy and flavoursome produce, drawing inspiration from the seasons.
I take old classics, then try to give them a modern light feel to suit the Australian climate; Crichton says.