"At Society, we combine traditional Italian principles with modern techniques to create a memorable dining experience"
Our Chef’s are:
Giuseppe Uva – Executive Chef
Giuseppe travelled to Italy in the year 2000 on a working holiday to enhance his knowledge of traditional Italian cuisine. He was fortunate enough to be exposed to home style Italian cooking from his mother and Nonna at a very young age, which later inspired Giuseppe to become a chef. Giuseppe Uva has been a chef now for over 17 years and at 35years old and co-owner of Society, He has selected a team with great passion, creativity and knowledge.
Antonio Aconfora – Sous Chef
Originally from Naples, Italy, Antonio has established a reputation amongst his peers around Europe as one of the up and coming creative chefs of southern Italy.
Pasta chefs: Matthew Toal and Cary Thomson
Pastry chef: Shahaf Ohana..
Cold Larder chefs: PK Pratik and Troy libratore.
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| Roast Duck |
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Duck Terrine |
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| Braised Rabbit |
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Apple Strudel |
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| Crab Ravioli |
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Venison Carpaccio |
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| Chocolate Torta |
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Seafood Carpaccio |
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