Our beef cheeks are slow cooked for 12-15 hours in an oxtail stock. The sauce is then reduced and emulsified with dark cocoa chocolate and raisins. We serve this warm, hearty dish on a smoked parsnip purée and finish it with pinenuts and fresh nasturtium.

We prioritise sustainable produce from our on-site partner Pocket City Farms with the remainder sourced from a collection of small to medium size farms located within the Sydney basin.

Our proteins are sustainably sourced and in the most part, secondary cuts cooked slowly to release flavour. We bring this together on the plate to celebrate the ingredients, in a simple, heartfelt way.  


Chef Gareth preparing 180 kilos of pumpkins for our Pumpkin Ale collaboration with Young Henry's and Pocket City Farms.

Chef Gareth preparing 180 kilos of pumpkins for our Pumpkin Ale collaboration with Young Henry's and Pocket City Farms.

Our Executive Chef, Gareth Howard, is originally from Wales, U.K. With a background in French, Mediterranean, and Spanish cuisine, he was in his first Head Chef role at 24 years of age at the renowned Loch Fyne in South Wales.

He later began work with the Jamie Oliver brand in the U.K. and after 5,000 cover weeks, 5 years, and 20 restaurant openings, he relocated to Sydney as the Regional Executive Chef. After 7 years of campaigning for ethically sourced and nutritious food for the JO brand, the opportunity of joining acre's team fits as the perfect next step.