Simon has used his unique 11 years experience with Maxim’s and its 34 year history to develop a strong relationship with both its owners and established clientele. From 1978, he was trained under the guidance of Maxim’s original chef, Salvador Torres who emphasised classical French cuisine. After he completed his apprenticeship in 1982. Simon travelled extensively overseas to further his experience in the modern style of cooking. He then returned to Maxim’s to become the youngest head chef of a top class restaurant in Australia. Since then, Simon has redeveloped the classic menu and complemented it with a successful alternative style seasonal selection. Maxim’s famous home delivery service was also initiated under Simon’s supervision.

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SUGAR CURED TASMANIAN

OCEAN TROUT WITH CRESS

AND NASTURTIUM LEAF

SALAD

SERVES 4

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CHOCOLATE GATEAU

SIPONTA

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ROAST DUCKLING WITH

ORANGE BLOOD PLUM PUREE

SERVICES 4