Chef and executive partner Ben Toye, formerly of é cucina Restaurant, Darlington Estate Winery and Matilda Bay Restaurant, heads up a passionate team of chefs delivering a contemporary selection of Modern Australian food with a “European accent”. His style is influenced by training in classic French cuisine, which he has practiced in some of the UK’s most prestigious kitchens, including Cannizaro House and the George Hotel.

The Painted Bird restaurant is named after Chef Ben’s signature dish of duck leg confit, ‘painted’ with mustard and orange, and wrapped in puff pastry –simply delicious! It also comes from a 1970’s children’s storybook of the same name, much loved by Ben’s four year old son.

The other half of the duo, and the friendly smile at the door, is Kat Milton – also formerly of é cucina. Kat has extensive international experience in 5 star hospitality management and a particular strength in hosting corporate and private functions. The Painted Bird is established to maximize both group and individual bookings, over lunch, coffee, drinks or dinner. The whole approach for the front of house team epitomizes adaptive service – we read your needs and cater accordingly.

We look forward to welcoming you to our new CBD retreat!

Our menu includes but not limited to:

♦ Appetisers
♦ Entrees
♦ Mains
♦ Sides
♦ Desserts