All posts by David Penistone

David Penistone moved to Australia in 2007 following a stint as Head Chef at The Reindeer Gastro Pub in Nottingham, England. He worked for a year at Café Bondi before joining The Keystone Group in 2008 as Head Chef for Cargo Bar/Lounge. David has drawn on his experience of British gastro pubs to influence the changing menu, creating pub classics with a touch of flair and creating a menu that now focuses on gourmet burgers, fresh seafood dishes, ribs and steaks.

Gourmet Mushroom Ravioli

Baking Pastry
Dinner
Pasta Recipes
Vegetarian Recipes

Crafted with the finest selection of mushrooms, each delicate pasta parcel is a treasure trove of rich, savory flavors. The ravioli are sautéed to perfection with fragrant garlic and fresh...

David Penistone

November 2, 2018

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