Sam Aisbett is part of a new generation of Australian chefs, transforming the notion of Modern Australian food through his flavour-driven approach to combine international ingredients with a distinctly Asian touch. The menu at Whitegrass transcends geographical boundaries and is greatly inspired by Sam’s extensive travels. As Chef-Owner of Whitegrass, Sam offers a comfortable and relaxed venue for diners to enjoy inspired food at the highest level. Sam spent several years as Head Chef at Peter Gilmore’s Quay in Sydney, and as a Senior Sous Chef under Tetsuya Wakuda at Tetsuya’s.
Restaurant: Whitegrass Restaurant