Stephen Peak Joins Mosey On Inn, Bringing Fresh Bistro Vibes

0:00In Sydney today, March 6th, Stephen Peek, who ran one of Australia's top restaurants in Tasmania for seven years, has a new gig as group development chef for the Moseon Inn, team on New South Wales North Coast. He's jumping into a more casual scene, working across spots like the Elton, Chalmaté, U-Beauty, the new Atavoy in Byron Bay, and the Loyal. The Golf Club, a nine-hole course on 53 acres, got scooped up by the group late last year and reopens mid-March with a fresh bistro vibe. Owners ditch the poker machines, brighten the space with timber and tartan, and aim to draw in everyone, not just golfers, with straight forward. bistro dishes like schnitzel and scotch eggs, Peek is linking up with local farmers and fishers for fresh ingredients, while the group just launched Atavoy, a gravingo pizzeria slinging new. York style 13-inch rounds and Detroit deep dish squares, with plans for more locations down the line.

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