The culinary experience at Marramarra Lodge is a highlight of any guest stay, with meals all-inclusive.
Budyari Restaurant (meaning “good’ and “well” in the Dharug language) is housed in the lodge’s main house, where the Hawkesbury River provides a mesmerising backdrop.
Enjoy a gourmet à la carte breakfast, followed by a lighter lunch of locally sourced and house-crafted produce.
In the evening, savour the elegant degustation journey, paired with a curated selection of both local and international wines. The menu changes daily according to seasonality and local produce.
Budyari Restaurant is exclusively for guests staying at Marramarra Lodge.
Breakfast at Marramarra Lodge is a relaxed affair to kick-start a beautiful morning on the river. Choose from a selection of house-made pastries and baked treats, fresh fruits and an à la carte hot breakfast selection.
A light luncheon is served to refuel your day, either in the main house or lounging by the pool.
Picnic hampers can be arranged to enjoy at leisure on the grounds, or for guests to take with them while exploring the Hawkesbury River on a hosted or self-guided experience.
Dinner at Marramarra Lodge is an elegant degustation journey paired with local and international wines. A daily-changing menu designed to highlight seasonality and the best of local produce wherever possible, while catering to each guest’s dietary requirement.
About our Executive Chef, Jerome Tremoulet
Jerome Tremoulet first joined Marramarra Resort as Executive Chef in January 2021. With his understanding and passion for fine food paired with great wines, Jerome brings a sophisticated culinary style to Marramarra Resort.
Having trained at a classical French school and a selection of restaurants, Jerome has developed and honed his extensive skill over many years’ experience in some of the great kitchens throughout France, Switzerland, England, America and Australia including the Ritz Hotel in London, The Four Seasons Hotel in Sydney, London and Newport Beach, Emirates One & Only Resort Wolgan Valley, The Hotel Windsor and Restaurant Paul Bocuse with Philippe Mouchel in Melbourne. He also spent two years at Saint Clair Le Traiteur, one of the most prestigious catering companies in Paris.
Jerome’s style combines classic French flavours with modern Australian ingredients, which work in harmony with a range of beautiful wines. Whilst being a creative chef, Jerome has a deep respect for technique, a delicate touch and a passion for fresh locally sourced and seasonal ingredients – all of which combine to produce exceptional results.
“We’ve combined classic French flavours (of my home country) with a modern-Australian dining style to complement the bush setting. Our focus is on implementing technique with delicate touches of flavour, though the seasonality and locality of our produce is the hero. Our menu changes daily, so is essentially based on what we have access to. We’re lucky to live by the river, so have good relationships with our local trawlers for fresh seafood. Food is an essential sensory component of the Marramarra experience.”