Marnong Estate, a luxury destination nestled in the heart of Mickleham, is proud to announce the appointment of renowned chef, Greg Feck, as the Executive Chef for La Vètta restaurant. Alongside this exciting addition, Marnong Estate is thrilled to reveal a delectable new spring menu that showcases Chef Feck’s culinary expertise.
Chef Greg Feck brings a wealth of experience and creativity to La Vètta, having established himself as a celebrated chef in the Australian culinary scene. His passion for locally sourced ingredients, innovative cooking techniques, and a deep appreciation for regional flavors align perfectly with Marnong Estate’s commitment to providing a unique and unforgettable dining experience.
Chef Greg Feck is a culinary luminary with over two decades of experience in the Australian culinary scene. His passion for pushing the boundaries of flavor, his unwavering commitment to sourcing the freshest local ingredients, and his innovative approach to cooking have earned him a well-deserved reputation as a trailblazer in the industry.
With a deep respect for tradition and an insatiable curiosity for culinary innovation, Chef Feck brings a unique blend of artistry and precision to the La Vètta kitchen, promising guests an unforgettable dining experience that marries tradition with innovation. His appointment as the Executive Chef at La Vètta marks an exciting new chapter in Marnong Estate’s culinary story.
The new spring menu at La Vètta restaurant reflects Chef Feck’s dedication to seasonal, sustainable, and locally-sourced produce. Guests can look forward to an array of tantalizing dishes that celebrate the vibrancy of spring flavors, all while incorporating a touch of Chef Feck’s signature flair.
Highlights from the new menu include:
Crocchette | Roasted porchetta, smoked Scamorza, preserved lemon aioli: A delightful combination of flavors and textures, perfect for sharing.
Polpo | Abrolhos octopus from the Josper, salsa picante, Jerusalem artichoke & smoked eel: A tantalizing small plate featuring tender octopus with bold flavors.
Tortellini al Formaggio di Capra | Parcels of goat’s cheese, brown butter, pinenuts, Zucchini flowers, asparagus & balsamic: A flavourful and indulgent first-course option.
Manzo | Fire & Smoke: A selection of premium beef cuts grilled to perfection, highlighting the restaurant’s commitment to quality.
Panna Cotta | Buttermilk & lemon myrtle pudding, malted milk, lemon curd & blueberry A refreshing and elegant dessert that captures the essence of spring.
Chef Greg Feck says: “Spring is a time of renewal and awakening, and the new menu at La Vètta is a reflection of this spirit. I drew inspiration from the bountiful seasonal ingredients available in the region and my desire to create dishes that not only tantalize the taste buds but also evoke the beauty and vibrancy of spring. I’m excited to invite our guests to
