Terry and Michelle Robinson
Terry and Michelle Robinson are owner operators of Old Salt Distillery. Both originally chefs, Terry has an extensive background in three hatted fine dining restaurants. Beginning at Tetsuya, followed by Quay, then Sepia; where he won the SMH Josephine Pignolet “Young Chef of the Year” award.
Michelle met Terry at Sepia and they both worked at the prestigious Victor Churchill where they gained extensive knowledge on the artisan craft of charcuterie.
CONCEPT
Modern Australian
Terry and Michelles philosophy for everything they do is to follow the seasons, to source produce that is within a days drive and keep it simple and delicious.
They have taken their culinary and hospitality skills and opened their venue Old Salt Distillery on the South Coast, NSW. Their passion for the industry extends throughout. They make their own beers, fruit-based seltzers, non-alcoholics as well as their spirits and liqueurs.
Location
Level 2, 228 Victoria Ave, Chatswood NSW 2067
(Enter via Choji Yakiniku on the ground floor)
For enquiries : enquiries@chefstable.au
For further terms & conditions please refer to Chef’s Table Booking Policies before making your bookings.
Reservation
Sunday 12th of November and Monday 13th of November
$330pp
(optional beverage pairing available at $145 per person
featuring Old Salt cocktails and other beverages)
Kindly take note that reservations are released on 29th October at 12pm. We only accept online reservations through our website.
Location
Level 2, 228 Victoria Ave, Chatswood NSW 2067
(Enter via Choji Yakiniku on the ground floor)
For enquiries : enquiries@chefstable.au
For further terms & conditions please refer to Chef’s Table Booking Policies before making your bookings.
House policy
Please read through our policies to ensure the best and seamless experience.
- Chefs Table is a collective dining experience and starts on time at 6:30pm sharp. In respect of other diners please arrive at your scheduled times. Please note that once the menu has begun, we will not be able to replace dishes missed out on during this period.
- While our team will endeavour to accommodate for dietary requirements, we cannot guarantee completely allergy-free meals. This is due to the potential trace allergens in the working environment and supplied ingredients. If you have any dietary requirements or allergies, please let us know at the time of booking.
- Please note a variable surcharge will be applied to all credit and debit card payments.
- A 10% surcharge will be applied to the total bill on Sunday and all public holidays.
- We reserve the right to remove or have removed any patron from the premises behaving in an irresponsible manner. We take all care but assume no responsibility for the loss or damage to any property belonging to the client or their guests.
- The customer will be charged for any damage to the “Chefs Table” venue, property, guests, or its staff’s property incurred by guests or friends of guests within the booking.
- When leaving the premises please do so in a quiet respectful manner in consideration of other guests and surrounding neighbours.
- BYO permitted at $80 per bottle.