Head Chef Alex Webber honed his skills at the famous Prue Leith Academy. He has a love for using the freshest seasonal ingredients possible, which means the menu changes regularly–“Everything tastes better when freshly pulled from the earth only hours before eating it.” Workshop 55 pride themselves on offering something different, something a little out of the ordinary, and Chef Alex has designed the bespoke DINE4SIX menu accordingly, with optional drinks pairing. Please note that dietary requirements can be accommodated if stated when booking.
Smoky baba ganouch, stove top root vegetables, dukkah
Avocado mousse, garlic & herb roasted artichoke
Spanakopita arancini, spinach, feta, phyllo crumb
Citrus & black pepper labnah, spicy romesco sauce
Served with fire baked flat bread
Mustard & parmesan cream, exotic mushrooms, citrus & black pepper ricotta
LINE FISH Pan seared, saffron & mussel sauce, confit potato, tomato olive herb tapenade
BEEF FILLET Potato, black pepper, variations of onion, truffle dust, bone marrow
CHICKEN THIGHS Fire grilled, romesco sauce, pumpkin seeds, smoked potato mash, roasted artichoke, onion petals, herb dressing
Coconut, pineapple, fennel, lemon grass
LEMON & BASIL TART
Crispy short crust pastry, lemon & basil curd, strawberry sorbet, black pepper tuile, marshmallow
DARK CHOCOLATE FONDANT Passion fruit sorbet, pineapple crisp, cocoa crumb, caramel honey comb, marshmallow
Workshop 55, which is themed along the lines of a Victorian 1900’s warehouse, is known for their delicious and interesting gin infusions. After adding a few rare finds, they now boast the widest selection of gins around. Workshop 55 exhibits workshop-inspired decor creating a laid-back environment, while the open space and well crafted furniture provides an air of sophistication. They offer food that is elegant, fresh and seasonal, working with local suppliers to bring you dishes that reflect flavours from around the world, a fusion of various cuisines including Asian, Spanish and French.