Executive chef, Luke Carpenter brought his pursuit of dining excellence toNautica Dining at the Newcastle Cruising Yacht Club this year, and now a seat at the harbourside venue is one of the hottest tickets in town.
Luke first moved to Australia when he was 21. He worked in Sydney before moving to the United Kingdom where he took positions in places like Scotland’s Skibo Castle and Midsummer House in Cambridge which went from one Michelin star to two during Luke’s time.
When he returned to Australia he took a position as the executive chef at Peppers
Clearwater and turned it into an award-winning venue before moving to the Anchorage in Port Stephens where he was awarded a Chef’s Hat by the Australian Good Food Guide.
Luke has designed a diverse menu for Nautica Dining which focuses on in-season Australian produce and includes some amazing fresh Australian seafood.
Highlights of the menu include a pan-roasted Daintree barramundi and the Bass Strait grass-fed beef ribeye served with black garlic butter.
And while Luke is focused on providing a bistro experience with some amazing food for the club, he also looks forward to offering bespoke degustation options for people who are looking for a themed dining experience with matching wines.
You can find Nautica Dining inside the clubhouse at Newcastle Cruising Yacht Club at 95 Hannell Street in Wickham. Visit ncyc.net.au for more information