Tom Brockbank is a Brit-pack chef who has cooked in some of the best restaurants in the country. He has worked run the kitchen at the Windsor in Melbourne and the O’Connell’s Centenary Hotel in South Melbourne, award-winning Estelle restaurant in Melbourne and Michelin starred Pollen Street Social in London. He is now Head Chef of Joseph’s Dining at Lancemore Mansion Hotel Werribee Park. The restaurant is housed next to the historic mansion built in 1872 and overlooks the parterre garden. He is surrounded by vast swathes of productive market gardens and other farms in South Werribee which is considered one of Victoria’s most important food bowls. He is also an expert in fine flesh. “It can be the highlight of the dish which is why it needs to be the best,” says Tom. He buys exclusively Daylesford Meat Company bacon for the hotel guests’ breakfast. “I love the way Daylesford Meat Co. produce a bacon with the perfect level of salt, smoke and seasoning,” he says. He also uses the eye fillet of Green Hills Farm at the Daylesford Mat Co. family farm near Malmsbury. “They have their own they raise on the pasture out there,” says Tom. “You can really taste the quality.” Tom also buys other smallgoods and lamb ribs also from the family farm. We are proud to have our meat served up in his beautiful dining room and dine there whenever we get the chance. (Tip: book a table by the window facing the parterre garden).
Joseph’s Dining
Lanceore Mansion Hotel Werribee Park,
Escarpment Road
Werribee South, Victoria
Phone (03) 9731 4130
