Winter warmers at The Westernport

The change of season sees a change of direction in the Westernport kitchen this week.

The venue has recently seen a changing of the guard both in the kitchen and in the management team, and the results are speaking for themselves.

Head Chef Kurt Sabron brings a wealth of knowledge to a kitchen going from strength to strength.

“We’ve gathered a great kitchen crew over the past few months from all backgrounds, both personally and professionally,” said Kurt.

“And everyone is having input into the new menu, which makes for some exciting new dishes.”

The cooling temperature has definitely given the team an opportunity to showcase its winter flavours.

Think slow-cooked Gippsland lamb shanks, a hearty Sunday roast, or a Beef Bourguignon, served with Thorpdale potato mash and a rich pinot jus.

“This menu is all about local produce and comfort food – slow-cooked meats, Indian and Asian curries, pies and stews, maybe matched with a local red wine – this is what excites us about winter,” says Kurt.

Josh Bradshaw, part of the Westernport management team said the change of seasons was a chance to showcase a range of local beer and wine.

“There’s so many great producers in the region now, from Ocean Reach and their seasonal dark beers, to Sailors Grave in Orbost and everything in between – Phillip Island Winery, Purple Hen, Rusty Water, Dirty 3 Wines, Gippsland Wine Co, The Gurdies, the list goes on – we really are spoilt for choice,” said Josh.

So get on down to the Westernport.

Open seven days for lunch and dinner, with an express menu for lunch if you’re in a hurry, a seniors two-course special seven days, the original Parma night on Wednesdays, plus a Sunday roast to round out the weekend. Where else?

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