Head Chef Daniel Tran’s Land & Sea dish – a creative combination of crispy pork belly, grilled lobster tail, corn salsa, a broccolini lollipop, red coral tuile and lobster sauce – took out the top spot in the competition’s ‘large club’ category.
Coming from a fine dining background, Head Chef Daniel said ‘surf and turf’ dishes were very popular with diners but he wanted to create something different.
“A pork and lobster combination may seem unusual but I was pleased with the results and ecstatic to get the win for the club,” he said.
The club’s Culinary Director Olivia Casson said Daniel was her first appointment after joining the club last year.
“The dish was different to what the club had entered in the past and I thought it was a bit of a risk but I trusted Daniel,” she said.
“My heart was pounding on awards night and to see us win was amazing; it reinforces the new era of food with the wow factor that Daniel is bringing in and our members are loving it.”
Bankstown Sports CEO Michael Clancy said he was very proud of their “genius” dish.
“I tasted it and it was fantastic, so I wasn’t surprised when we won,” he said.
“It shows that Greenfield Station Bistro has stood the test of time along with all of our other offerings.
“It’s very exciting.”
