Eat & Drink
Flavours SPEAK FOR THEMSELVES By Melissa Walsh
B
orn and bred on the peninsula, Marty Brennan had always wanted to be a chef, having started his culinary journey from Dromana High School where he did a pre apprenticeship course. These days, Marty has definitely fulfilled his dreams, working as the head chef at Trofeo Estate in Dromana. “Ironically, the estate is right opposite the Dromana High School,” said Marty, as we sit in the restaurant eating cookies he and his two year old son made the night before. “My son Noah loves doing things in the kitchen with me so maybe it’s in the blood.” For Marty, working as a chef has always been his dream, having worked around the peninsula after completing his main apprenticeship years at the Sofitel as a pastry chef. “I was always into the pastry side of cooking but now have evolved into more savoury dishes,” said Marty, who became head chef at Trofeo over a year ago. “I was thrilled to be working here as my wife and I have always loved the rustic ambience of this restaurant. In fact, we got married here five years ago.”
E ssence
70 | PENINSULA
January 2019
With the Trofeo restaurant in one of the most unique and historic 1930’s buildings on the Mornington Peninsula, it is the perfect environment for delicious food and wine. Surrounded by vineyards, open gardens and lake, the dining area also includes an outdoor terrace and wine garden. “It offers a unique dining space paired with a paddock to plate experience that provides seasonal and regional flavours with a modern flare,” said Marty, who loves creating delicious and beautifully presented cuisine. “Our fresh, organic and biodynamic produce provides mouth-watering dishes for breakfast, lunch and dinner. We pair all our meals with suitable recommendations from our extensive estate wine list.” With a team that includes two chefs and an apprentice, Marty says the Trofeo philosophy is about simple, tasty food with little interference. “I like to let the flavours speak for themselves. Our philosophy is local food and paddock to plate menu,” said Marty of the food that brings more awareness to the ingredients. “We use lamb from our own paddocks, a bio dynamic garden in Main Ridge where we