THE POINT ALBERT PARK
Perched on the edge of Albert Park Lake, The Point restaurant is quintessentially Melbourne, with some of the best views the city has to offer. With Andy Harmer as Executive Chef, this iconic venue also delivers some of Melbourne's best dining experiences to match.
About Andy Harmer
Growing up in the English countryside, Andy was inspired by his parent’s kitchen garden and his mother’s skill in creating delectable dishes from seasonal, local produce.
Training at Paul Heathcote Lancashire in England, Andy then continued to gain experience by working at various premium restaurants around the world, including Les Crayeres in France - a two Michelin Star restaurant; and more notably, at D.O.M with Alex Atala, a Brazilian chef whose restaurant is rated the 4th best restaurant in the world by the S.Pellegrinos World’s 50 Best Restaurants as well as holding the title of Acqua Panna Best Restaurant in South America.
After moving to Australia 12 years ago Andy has made a big impact on the Melbourne dining scene. With the opening of Vue de Monde in Normanby Chambers in 2005 Andy was offered the role of Chef de Partie. Over the next seven years Andy progressed to Executive Chef of the group and oversaw the openings of all owner Shannon Bennett’s other cafes and bistros.
Looking for his next challenge, Andy took up the role of Head Chef at Virginia Plain working alongside notable Melbourne chefs Flo Gerardin and Andrew Wright.
In 2014 Andy was offered the position of Executive Chef at The Point, an opportunity which he relished. Andy has since expanded The Point’s menu beyond its original swanky steakhouse offering, into a contemporary degustation menu featuring Indigenous ingredients and seasonal local produce. This new culinary direction has proved to be a successful move and allows Andy to create a diverse and innovative dining experience for guests.
Andy has kindly shared with us his recipe for Confit Salmon with Beach Banana and Rouille. View this recipe on the Flowerdale Farm website.