With vast industry experience including The Star, Press Club, Dinner by Heston, Vanitas and Quay, Dayan will bring an international pedigree having learnt from some of the best chefs across the world and is currently putting the final additions to the vibrant menu.
Now based on the Gold Coast he has a passion is sourcing ingredients within the local area, whether native endemic species or grown by some of the region’s best producers.
‘You can expect all the great aspects of fine dining: fresh local high-quality produce with amazing provenance, knowledgeable staff, but no stuffy bow ties or waist coats.
‘Nautical seafood bonito cooked in native ginger leaf, or dry aged Burrawong Gaian duck with sauce of rosella and fermented riberry are just a sample of what you will see on our main menu along with delicious desserts featuring local distillery caramel rich cream.
“Palette will also boast an extensive vegetarian menu featuring enticing starters of Vegan Clouds, Beetroot tartlets, and Oxheart tomato tartare as well as an indulgent main menu consisting of House made silken tofu with Watermelon radish, Blue Quandong, Native tamarind, Lemon myrtle and Grilled Oyster mushroom glazed in mushroom miso Purslane, sorrel, flowers,” Dayan said.