Renowned Australian gastronomic impresario Chef Scott Webster is the principle force behind the Australian Culinary Consultants, which has developed and implemented dining concepts for some of the major hospitality projects in the world including "Hyde Park Corner" in London for the Intercontinental group and the Westin Hotel in Sydney on the former GPO site.

As a chef, Webster had the privilege of working at the legendary Savoy Hotel in London and in Leysin, Switzerland at the Grand Hotel. He also trained at the Regent Hotel and the Boulevard Hotel in Sydney before embarking on his impressive career track throughout Europe, the USA, Canada and Asia. In 1984, he worked at the Summer Olympic Games held in Los Angeles, and was appointed co-ordinating chef for the athlete's village at the 1988 Winter Olympic Games in Calgary, Canada.

Chef Webster is one of the leading experts of new emerging Australian cuisine. In 2003, he opened his critically acclaimed, Michelin-rated Australian restaurant, Osia, in London's West End theatre district.

In April 2009, Chef Webster opened Carrington Place, a beautifully restored and modern guesthouse, complete with a wine bar, café and dining room, in one of Newcastle's rapidly developing harbourside suburbs in New South Wales, Australia. This new and exciting destination features a uniquely relaxing combination of stylish accommodation and contemporary classic cuisines boasting fresh local produce and wines from the renowned Hunter Valley.

Chef Webster is a master at combining superb primary products and indigenous ingredients echoing Australia's multi-cultural culinary diversity, creating dishes which when tasted and sampled, reflect a truly Australian cuisine.

Chef Webster is set to regale his diners at Equinox Restaurant with signature specialties including Polenta Crumbled Foie Gras, Poached Daikon & Green Asparagus, Wild Fruit Chutney, Teriyaki Glaze; Seared Yamba Reef King Prawns, Grilled Artichokes, Parsnip Garlic Puree in Extra Virgin Olive Oil; and Twice-cooked Lamb Shank, Minted Pea Risotto Ball, Wild Minted Orange Glaze.

Savour his creations at Equinox restaurant from 14 - 19 September 2009.

Click here to download his á la carte menu.