Award-winning chef Shayne Mansfield has a new residency for his culinary creations.
Mansfield will bring his wealth of knowledge to QT Newcastle, the next step in his career that has taken him throughout Europe, North America, and Australia. Taught under Michelin star mentors, Paul Walsh and Jason Atherton in London, Mansfield has recently been the head chef at Newcastle restaurant, Flotilla, where he was awarded One Hat by the Sydney Morning Herald's Good Food Guide last year.
QT Newcastle General Manager Michael Stamboulidis said having Mansfield join the team was beyond exciting.
"Shayne's modest approach to Jana will showcase the most premium ingredients with a touch of trickery. We cannot wait to release to the Novocastrians and visitors to Newcastle humble food done very well."
Sourcing inspiration and ingredients from pasture to vineyard, Jana Restaurant and Bar is a neighbourhood dining destination in the heart of Newcastle's East End precinct. The hotel's signature restaurant, Jana, focuses on locally sourced restaurants, and Mansfield shares the sustainability commitment made by the restaurant as well. Celebrating the local fruits of contemporary Australia, Jana invites diners and imbibers to trace tastes from past to present.
With premium produce, locally farmed meats and caught-to-order seafood, the sustainable fare is at the core of Mansfield's menu, perfectly paired with pourings from the Hunter Valley and beyond. The scents and secrets of approachable dining spill from the open kitchen to stately scenes in a relaxed setting. With hardwood floors and heritage details, Jana harbours humble Newcastle nuances, heralding a culinary experience that's altogether strange yet familiar.
"My approach to minimising food waste is a true passion and a key focus of mine. I'll continue to bring this to life with my time at Jana," Mansfield said.
"It allows me to unlock new flavours through parts of produce that often would end up in landfill."
Mansfield is known for his contemporary flavour and timeless dishes, which he said are inspired by traditional family recipes.
"Throughout the menu, we've included my grandmother's pickling mix. We're batching this 20 litres at a time," he said.