BY EXECUTIVE CHEF MARK PENNA AND HEAD CHEF BRODIE CAMERON
Dining at hundred acre bar.
We’re moving with the times. Over the years, hundred acre bar has adapted with modern dining. Our menu is a cunning story of multicultural flavours continually inspired by modern techniques and Australia’s cultural diversity.
The food is uncomplicated with fresh ingredients driven by seasonality and executed by our Executive Chef, Mark Penna and Head Chef, Brodie Cameron.