"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.

Roast Duck		Duck Terrine
Braised Rabbit		Apple Strudel
Crab Ravioli		Venison Carpaccio
Chocolate Torta		Seafood Carpaccio