Sit Down with Budyari Restaurant’s Executive Chef, Jerome Tremoulet
A highlight for every guest during their stay at Marramarra Lodge is the exquisite French-Australian culinary fusions of the lodge’s Budyari Restaurant.
Situated in our pristine riverside bush location, Budyari Restaurant (meaning ‘good’ and ‘well’ in Dharug language) boasts floor-to-raftered ceiling windows overlooking the sparkling Hawkesbury River.
Fronting the restaurant is Executive Chef, Jerome Tremoulet, whose background in classical French cooking and his passion for fresh Australian ingredients combine to produce exceptional results.
We sat down with Jerome to chat all things food, wine, and what’s in store for Budyari’s winter menu at Marramarra Lodge.
How did your passion for food, wine and cooking start?
My passion for food and wine started when I was 14 years old. My grandmother was from the city of Bergamo in Italy, and she shared her best cooking secrets with me! I remember making fresh gnocchi and pasta with napolitana sauce in her kitchen.
You came to Marramarra as Budyari’s Executive Chef back in 2021. It’s a pretty unique location and dining opportunity for guests. What’s the experience been like for you so far?
It’s an honor to work in such a beautiful place, and being able to use the best produce like truffles, marrons, scampi, wagyu beef and patagonian toothfish. It’s a very unique location, very peaceful and relaxing, but at the same time we’re only an hour from Sydney by car. We have the best of both worlds.
How do your dishes change seasonally and daily?
We’re lucky to have a great relationship with suppliers in the Hawkesbury River region, like the oyster farmers and fishermen. My menu also shifts according to what I find at the local fresh food markets, which I visit on a weekly basis.
What kinds of local winter produce are you most looking forward to incorporating in upcoming menus?
I’m really excited to be using truffles, brussel sprouts, parsnips and rhubarb this season.
How does food from your childhood in France inspire your cooking now?
A lot! I always go back to the basics, back to traditional French cooking, to lay the foundation for new ideas. At Budyari, I fuse the best of French and Australian flavours, which is always so much fun.
Last question: What’s your favourite thing to do at Marramarra when you’re not working?
Take the tinny out and go for a ride to explore the river!
From the gourmet à la carte breakfast to the locally sourced degustation dinner, not to mention the hand-picked selection of local and international wines, Jerome’s menu is sure to delight during your stay at Marramarra Lodge.
Budyari is hosting a special culinary event in July in honor of Bastille Day and Jerome’s French origins. A French Affair will see a selection of Jerome’s favourite homeland dishes all month long, including generational-shared recipes from the Tremoulet family.
Budyari Restaurant is open exclusively to guests staying at Marramarra Lodge.
Book your stay online or by phone: +61 435 891 111 or email: email@example.com