Gosford’s soon-to-launch dining and accommodation quarter, The Archibald Precinct, has unveiled more details around its array of restaurants and bars.
At the fore of the announcement is Executive Chef Maxime Chasseriaud, a Paris-born chef who trained at the three-Michelin-starred Alain Ducasse Plaza Athénée, and did stints at Queenstown’s Rātā and in Sydney with Dany Karam at Black Bar & Grill.
In Gosford, Chasseriaud and Karam are once again joining forces to develop The Archibald Precinct’s culinary offering.
It’s been a busy period for Karam, who left his executive chef role at Black at The Star back in 2022 to work with Cabravale Club Resort. He is now looking towards the resort’s November 19 opening of Magma, and recently took on The Archibald Precinct’s culinary director role.
“It’s an honour to be back in the kitchen working alongside Dany,” says Chasseriaud. “We’ve always shared a passion for top-quality produce, bold, honest flavours, and the elemental magic of cooking with fire. We’re excited to be building something truly special that locals and visitors alike will enjoy.”
The Archibald Precinct will be host to a range of dining options, including Astra, a 28th floor rooftop Japanese izakaya boasting extensive views of the region. Chasseriaud and Sous Chef Harry Cho will be plating up a flame-driven menu of premium meats and seafood cooked with Japanese finesse.
The precinct’s ground floor pub Archies boasts 64 beers on taps and two kitchens: Ironbark and Paolo’s. Look to Ironbark for pub classics and modern Australian cuisine, including Moreton Bay bug rolls and locally sourced Tomahawk grass fed MBS4+ steak (cooked over a custom wood fire grill); and to Paolo’s for hand-rolled pasta, wood-fired pizza, and trattoria-style dishes.
Two bars are also on offer: The Lobby Bar, which shifts from coffee to cocktails over the day, and The Pool Bar, set on the podium level of the precinct with an array of poolside drinks and light bites.
For more information, visit The Archibald.
