Ben Day takes Executive Chef role at Aravina Estate January 21 2016
Ben Day, the exciting local chef who joined Aravina Estate last year to lead its restaurant, has been appointed executive chef at the Yallingup-based winery restaurant. Ben will oversee the restaurant’s seasonal lunch menus and day-to-day operations of the restaurant, plus the Estate’s bridal and events menus.
Since joining Aravina in June 2015, Ben Day has created light, clean and healthy food that is sustainably sourced and locally grown.
Along with sous chef Tom Spencer, he has successfully introduced innovative dishes like the barramundi, sweet corn, charred asparagus relish and burnt butter popcorn main, as well as butternuts roasted in yoghurt, spiced zucchini, dried grapes, sheep’s feta and dukkah.
His hands-on approach, passion and creativity has boosted Aravina Estate’s standing this summer as one of the unmissable south west dining experiences and positioned the kitchen team to consistently perform well each day.
He was instrumental in implementing the doubling in size of the Estate’s kitchen garden and encouraging the kitchen team’s passion for the fresh ingredients it produces.
Ben Day was sous chef at Vasse Felix before guiding another Margaret River winery restaurant, Knee Deep to receiving Two Chef Hats from the Australian Good Food and Travel Guide 2015 and Two Stars (17/20) from the West Australian Food Guide 2015.
Aravina Estate owners Steve and Hayley Tobin say they are happy with the appointment, as “Ben Day embodies what we want for Aravina Estate, which is for people to experience the very best wine and food this region can offer to our customers in this spectacular South West location”.
Verdant gardens and terrace dining at Aravina Estate make it the perfect setting for lunch in the Margaret River region, where guests can choose two courses for $60 or three for $70. Wines on offer range from popular rosés and chenin blancs, to award-winning chardonnays and cabernets.
For bookings call 9750 1111