Under the culinary direction of Executive Chef Paul Hamilton, Steamers Bar and Grill benefits from a globally inspired menu, featuring the freshest ingredients and locally sourced produce.
Selected for his inherent knowledge of a wide range of food, passion for modern-Australian cuisine and his particular interest for visual plate finishing, Chef Hamilton’s relationship with food goes much further than fuelling the body. He believes that food today should be a multi-sensory gastronomic affair.
Paul has had a varied career across hotels, clubs, cafes and independent restaurants, he actively seeks new and exciting trends and products, whilst still being grounded in traditional cooking values, freshness and quality.
He works closely with local grocers and producers to source the freshest seasonal produce.
With international experience in hospitality spanning 15 years, Brazilian Born, French-raised Romain Bastianel is driven by excellent service, regardless of his location. The gourmet globetrotter began his career in London, behind the bar at several of the city's top-shelf hotspots. In 2008, Romain moved to Brussels, Belgium, where his passion for winemaking fuelled his reputation as a leading sommelier within the city's fine dining scene.
But in a dramatic relocation, Romain moved to Australia in 2011 where he immediately gained local experience as Restaurant Manager and Sommelier at Sydney's Tastevin Bistro & Wine Bar, followed by Perth's No. 4 Blake Street. Most recently, he completed a three-year role as Restaurant Manager and Sommelier at Samuels Restaurant, Thirroul. Now, Romain brings a wealth of global experience into his "dream role" at Steamers Bar & Grill. Primed, and already feeling at home within the team, Romain is thrilled to provide every Steamers customer a stellar service standard.