Sometimes the stars just align for perfection: a postcard perfect location (acres of rolling green gardens overlooking Sydney's glorious harbour), a relaxed waterside atmosphere (think beach house cool) and a menu that makes your mouth water in anticipation (that's head chef Daniel Hughes' deft touch).

Nestled in a secluded pocket of Sydney Harbour, Nielsen Park Caf� & Venues in Vaucluse welcomes a much-anticipated change of guard in the kitchen. Celebrated chef Daniel Hughes of Manta fame has worked his magic on the menu. "The focus is on locally sourced fresh, seasonal produce," says Daniel. "We change the menu with each season, so for Summer we have added a sensational selection of raw dishes delivered in clean, simple style."

Famous for his seafood and slightly rustic Italian-inspired cuisine, Daniel has made simplicity his mantra for the Summer menu at Nielsen Park Cafe: locals are celebrating the addition of freshly shucked Sydney rock oysters to kick start the taste buds. "They're creamy and complex in flavour and nothing beats the simplicity of sharing a plate of Sydney rock oysters with a glass of bubbly or a crisp white while you take in the spectacular view," says Daniel.

Daniel has delivered a varied menu that matches the Caf�'s stunning surrounds: Part heritage (in a nod to the 1914-built caf� building) is the famous Shark Beach Burger - a slice of fresh local fish and crunchy chips with homemade tartare sauce; A touch of homestyle to reflect the relaxed beach house atmosphere - rustic homemade Soups with freshly baked Sonoma Bakery bread, and desserts that make sweet tooth's swoon (think fluffy, light Tiramisu, delicate Pannacotta and a rustic Chocolate Tart); and a dash of modern Australian - don't miss the tasting plate of crispy sourdough-crumbed Cutlets served with zesty preserved lemon and caper aioli or the delicate smoked Salmon bruschetta with fennel, watercress horseradish cr�me and sweet cherry tomatoes that add a burst of Summery flavour.

A light lunch option that hits the hunger spot is the Panzanella Salad with moorish grilled mozzarella, but for those with a hearty appetite there are meatier options that celebrate Daniel's Italian influence, such as braised Pork shoulder drizzled with a rich tomato sauce to help the flavour shine.

Locals flock here for brekkie in the park. "Is there a better spot to indulge in Kangaroo Island free-range eggs cooked to your liking than here in a sunny alfresco spot overlooking stunning Sydney harbour framed by the famous giant Moreton Bay Figs?" says owner Rob Rubis. "It's a naturally spectacular setting for every meal, be it a casual breakfast, impressive corporate lunch, special family celebration, waterside wedding or just a long, lazy brunch." This is modern Australian beachside dining at its best.

ABOUT OWNER : ROB RUBIS Rob Rubis is a hospitality icon - a qualified chef who is passionate about sourcing and serving the finest Australian produce available, he has owned or operated more than 23 successful restaurants and 2 catering companies for over 27 years. Rob has collected a swag of prestigious industry awards including one, two and three chefs' hats, eight American Express Gold Plates, a number of Gourmet Magazine 'Best Food (Qld)' awards and multiple state and national Restaurant & Catering Awards.

Rob owns and operates the award-winning Manta Restaurant & Bar at Woolloomooloo, highly acclaimed by local foodies and international celebrities for its incredibly fresh, sophisticated food and refined harbour-side atmosphere.

ABOUT HEAD CHEF : DANIEL HUGHES After a meteoric rise to success in Adelaide, Manta's Head Chef Daniel Hughes has carved his niche in the Sydney food scene. Inspired by his Italian grandmother, Daniel's heart-felt love of food and cooking has earned him critical acclaim. Before taking the helm at Manta, Daniel was Head Chef at Adelaide's Blanc Restaurant (awarded the prestigious Restaurant and Catering Award for Best Seafood Restaurant in 2004). "I have a passion for food and I like my flavours to be clean, simple and fresh," says Daniel. "It's all about sourcing exceptional, fresh produce that is prepared to the highest standards."

ABOUT THE TRUFFLE GROUP: Managed by Rob Rubis, the multi-award winning Truffle Group caters for events ranging from weddings to large corporate functions at Nielsen Park Venues. The Truffle Group took out the 2008 Caterer of the Year at a Metropolitan Event in the Restaurant & Caterers NSW/ACT Awards for Excellence.

NIELSEN PARK CAF� & VENUES Nielsen Park Greycliffe Avenue, Vaucluse NSW 2030 Telephone: 02 9337 7333

www.nielsenpark.com.au

Open for Breakfast & Lunch 7 Days a Week from 8am

For complimentary media reviews at Nielsen Park Cafe, further information, high resolution images or to arrange an interview with owner, Rob Rubis or Head Chef, Daniel Hughes please contact Sara Langham at THE PEOPLE Agency on (02) 9362 4983 or email sara@thepeople.com.au.