Atlantic Group [v]'s Con Andronis, Hatem Saleh and Tony Schiavello, partners in the Atlantic Restaurant (to open at Crown early 2011), proudly welcome their new Group Executive Chef, Donovan Cooke to the Woolshed Pub.

Cooke, who has returned to Melbourne after a 7-year stint at the prestigious Hong Kong Jockey Club, has ingeniously created a delicious menu aimed for pure pleasure, with a focus on seasonality, carefully orchestrated flavour and premier produce.

"I am changing the menu very regularly, once every 4 - 6 weeks to take advantage of seasonal ingredients," says Cooke.

Furthermore, Cooke is bringing a different technique to traditional pub food. Not content with the normal grilling/roasting/frying, Cooke is now using very long slow Sous Vide methods, sometimes up to 7 hours and then finishing off his sublime cuts of meat with a flash grill to accentuate the flavour. Other methods implemented by Donovan include an olive oil confit at 50-60 �Celsius and a Thermo Circulator, which is a form of water bath.

Cooke, leading the team headed up by Chef Catherine Kalka (Ex O'Connell's and Albert Park Hotel) has designed a masterpiece menu to delight with a focus on aged meats and seafood, the highlight whole market fish.

Says Kalka who has been collaborating, plating and presenting the dishes under Cooke's watchful eye says:

"I believe that new Woolshed Pub Restaurant menu is food that people want to eat, lots of, regularly and not just on special occasions. That is the genius of Donovan's menu; taking the ordinary and through technique and the selection of cracking good seasonal produce, turning it into the extraordinary."

As diners ascend the stairs into the rustic and edgy surrounds, they are greeted by friendly staff, crisp table linen and indulgently comfortable dining chairs. With large external balconies and panoramic views of Dockland's Victoria Harbour and Melbourne's cityscape, there is an instant feeling that this is Melbourne's new culinary hotspot.

But it is what arrives on the plate, which is the real star of the show.

Elegant simplicity is presented with a succulent Chardonnay marinated ocean trout, with eggplant and hazelnut caviar, translucent in appearance this buttery soft trout melts away on the tongue, a successful testament to Donovan's slow cooking methods.

Alternatively Cooke's classically cooked confit leg of duck and breast, caramelised witlof, orange, and Grand Marnier sauce will provide a striking burst of flavour and with a satisfactory crackling from the spiced crispy skin.

The Woolshed Pub's wine list marries perfectly with the menu Cooke has created. All major appellations and wine styles are on offer as well as a solid selection of Wines by the Glass.

The Woolshed Pub as its name suggests, has been inspired from its past as a wool loading dock and storage facility at Shed 9, Central Pier, Docklands. Imbued with Victorian history and an authentic warehouse conversion. Cooke has cleverly revitalised the Woolshed Pub with a new breath of epicurean life.

About Central Pier Central Pier is a cultural, community, entertainment and events hub in the booming Docklands region. It is superbly positioned jutting 350 metres out into Victoria Harbour and surrounded by water on three sides. Atlantic Group [v]'s $31 million re-development has brought to life this waterfront destination. It fuses the pier's industrial past with a sophisticated and cutting edge design. The precinct has quickly earned itself a reputation as the destination for Melbourne's hottest parties and events, and houses an eclectic mix of hospitality businesses. About Donovan Cooke Returning to Melbourne in August 2010, Donovan Cooke is the new Executive Chef of the Atlantic Group [v], responsible for the food direction of the group's ever-expanding hospitality portfolio. Cooke spent the past seven years as Chef de Cuisine at the illustrious Hong Kong Jockey Club's Derby Restaurant.

Cooke began his career under the guidance of Michel Roux in London's Savoy Restaurant before taking over as Head Chef at Marco Pierre White's legendary restaurant, Harvey's.

In 1999 he moved to Melbourne and opened his own establishments, including est est est, which offered quality classical French cuisine and was awarded three stars, six months after it opened its doors.

In 2002, Cooke was named The Age's Chef of the Year, with his restaurant Ondine.

In early 2011, Cooke as Executive Chef and part owner will open The Atlantic Restaurant at Crown, a 300 seat quintessential Melbourne dining experience-showcasing seafood in its purest form.

About Catherine Kalka Catherine Kalka began her career working in John Smith's restaurant in Abbotsford. A working holiday followed with extensive travel through Europe and her food discovery journey began.

Upon returning to Australia, Catherine was snapped up by Peter Rowland catering and after a 3 year stint moved across to O'Connell's Hotel in South Melbourne which has become a Melbourne dining institution. In her 6 years there with Greg Malouf and 5 years as Head Chef, O'Connell's started the trend of a 'foodie's pub.'

The Albert Park Hotel beckoned and Catherine spent the following two years stamping her influence on this gastro destination earning rave reviews for this inner city hotspot. Catherine joined The Woolshed Pub as Head Chef in late 2009.

The Woolshed The Woolshed Pub is open 7 days a week from midday until late, accepts all major cards and is situated at:

Shed 9/161 Harbour Esplanade Docklands VIC 3008 For bookings please call (03) 8623 9640 or email eatdrink@woolshedpub.com.au www.woolshedpub.com.au

For all media enquiries for The Woolshed please contact Clemence Harvey Tel: +61 3 9682 8555 Mob: 0417 522 603, 0431 540 640

Email: clemence@harveypublicity.com.au