Drink in watercolour views from the lake’s edge from The Marion’s light-filled dining room.
DINING AT THE MARION
At the hear of our culinary philosophy lies a dedicatin to excellence. Our world-class chefs artfully blend tradition with innovation, delivering gastronomic delights that tantalise the senses.
We are high tea connoisseurs, fine dining masters and expert curators of catering to bespoke events and weddings.
Our talented chefs have a wealth of experience working for top restaurants, both in Sydney and overseas. Our approach to food is to source quality ingredients from the most reputable suppliers, both local and abroad.
The Marion honours the traditions of High Tea with all elements made on premise daily.
Meet Head Chef, Matthew Ouwerkerk
Matthew’s passion for exciting and innovative cuisine has led to a well-established 14-year career in the industry. He has worked in Michelin-starred restaurants in London and high-end restaurants in Sydney and Melbourne.
Matthew designs exceptional dishes that are inspired by local fresh produce that showcase his refined culinary skills. His experience working in exclusive restaurants and larger establishments, means that he can cater for events with meticulous attention to quality.
With significant experience in managing a kitchen and the front of house, he prides himself on ensuring that the service throughout his customers’ dining experience is exemplary.
Meet Executive Chef, Robert Crichton
Rob started cooking professionally at 15 years old, refining his skills in some of Britain’s most acclaimed Michelin Star restaurants. After moving to Sydney, he donned his chef hat again to work with celebrity chef, Luke Mangan, at Salt Restaurant in Darlinghurst.
When it comes to cooking, Rob is known for his exceptional execution of modern, seasonal cuisine. Now Executive Chef at Grand Pacific Group, he is well equipped with managing kitchens and looks forward to bringing his food to the people of Canberra.
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