The Painted Bird

Chef and executive partner Ben Toye, formerly of é cucina Restaurant, Darlington Estate Winery and Matilda Bay Restaurant, heads up a passionate team of chefs delivering a contemporary selection of Modern Australian food with a “European accent”. His style is influenced by training in classic French cuisine, which he has practiced in some of the UK’s most prestigious kitchens, including Cannizaro House and the George Hotel.

The Painted Bird restaurant is named after Chef Ben’s signature dish of duck leg confit, ‘painted’ with mustard and orange, and wrapped in puff pastry –simply delicious! It also comes from a 1970’s children’s storybook of the same name, much loved by Ben’s four year old son.