Brokenwood Wines in the Hunter Valley has named a new head chef as it launches a new winter menu.
Executive Chef Sean Townsend (left), formerly of hatted Muse & Muse Kitchen, is the new man in charge.
"Sean’s passion for exceptional food, wine, and his long-standing relationships with local producers is the perfect combination to ensure we deliver a dining experience that matches and elevates our wine offering,” says senior winemaker Stuart Hordern (right).
Townsend's work history includes working under local icons Troy Rhoades-Brown and Frank Fawkner at
Muse Restaurant before working at Muse Kitchen.
He has also worked at Potters Hotel and spent two years with Daniel Southern at Melbourne French bistro Comme.
“I’m honoured to join Brokenwood and continue their legacy of excellence," he said. "I have ambitious plans to bring an exciting new culinary experience to the Hunter Valley, championing local and seasonal produce with simplicity, detail, and synergy flowing between plate and glass.
“I plan to extend the on-site vegetable garden and implement a ‘no single-use’ plastic policy to drive sustainability. We’ll give equal respect to all dishes, vegan, and meat, and I look forward to sharing the origin stories behind the local ingredients we select.”
The chef has developed a modern Australian menu for The Wood Restaurant, citing European influence in flavours and technique.
This theme will extend to the Cru Bar + Pantry, a casual dining space located within Brokenwood’s state-of-the-art venue.
Brokenwood’s new winter menu is available now.
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