Head chefs Phillip Carter, Ginny Deol, Hary Singh and Love Gill.
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A partnership comprising four qualified chefs who know their way around a kitchen appears to offer the right recipe for success.
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The Riverside Hotel’s bistro head chef Phillip Carter, a Kiwi by birth and a chef for the past 25 years, believes the team, with its combined cooking skills, will prove to locals they have the ability to provide some of the district’s finest food.
Philip said their ultimate goal is to provide quality food to the local community at a reasonable price, while endeavouring to support local producers using fresh, quality produce.
While Phillip began his apprenticeship in New Zealand, he completed it at a notable restaurant in the blue chip location of Indooroopilly, a riverside suburb of Brisbane, Queensland.
Over the years, Phillip, like the majority of chefs, has held various positions in restaurants and hotels in both city and country areas. Arriving in Cobram 10 years ago, he worked at the ‘Top Pub’ and the Sebel in Yarrawonga, before recently taking on the lease of the Bistro at the Riverside Hotel.
Other members of the team are Ginny Deol, a talented and creative head chef with more than 20 years experience from Punjab, an Indian state bordering Pakistan. The Punjab is part of the richest farming area in India. Ginny’s wife Sukhvier is also involved in many aspects of the business.
Two more recently qualified chefs, Love Gill and Hary Singh, are also of Indian heritage.
The young guns bring new and modern techniques gained during their apprenticeship to their roles at the Riverside Hotel.
Barman Theo Deleglise is in Australia from France on working holiday visa.
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The foursome have leased the large bistro, which opened on Valentine's Day, and can cater for up to 120 diners. All meals are prepared and cooked in an organised and well-equipped kitchen.
Phillip said their point of difference to other establishments is the use of a char grill.
“It’s ideal for cooking a perfect steak, chicken breast, whole fish or a range of seafood including prawns and calamari,” he said.
“It cooks quickly and offers a delightfully unique, yet subtle smokey flavour.”
While Ginny, Love and Hary were born in India, they can turn their hands to any style of cooking, from western styles through to Indian and Asian-inspired dishes.
The menu will change regularly and there will be tempting daily specials.
Barman and waiter Tom Plyson from France.
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Phillip and the team are in the throes of signing off on an entirely new menu, which is extensive and includes dishes such as a 300g black Angus scotch fillet and 350g black Angus porterhouse, Tuscan chicken risotto, beer battered barramundi, pork belly strips, chilli prawns, satay parma, and a fattoush salad - to name just a few.
With qualified pastry chef Eme, who is married to Phillip and part of the team, diners will be tempted by a range of delicious and creative desserts.
Children and large groups are welcome and well looked-after. Special dietary needs such as gluten-free, egg and nut intolerance or a vegan diet are not a problem.
“We can help if you have special requirements, you just need to ask,” said Ginny.
Footnote
The Riverside Hotel, formerly known as the Royal Victoria Hotel, was established in 1888 and has had quite a lengthy history.
In more recent times, after being sold, the hotel remained empty until a new owner was found two years ago.
Downstairs has also been totally transformed into a light and bright space with the new modern front bar offering beer on tap and an unlimited range of liquor, spirits and wine, plus bar meals, snacks and a billiard room.
The bistro is still taking shape but promises to offer something quite unique and appealing to residents and their families.
It is open seven days a week. Lunch is available from 12–3pm and dinner from 5-9pm.
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