A Father's Day of Joyful Disobedience

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What would a chef cook himself for Father’s Day?

After four decades at the pans, from The Savoy in London and The Royalton in New York to some of Sydney’s most celebrated dining rooms, Jeff Schroeter knows exactly what he would choose. For Father’s Day, we asked him to write the menu.

Oyster Rockefeller with 1890s pedigree. Steak tartare. Moreton Bay bugs in ginger, herbs and garlic butter. Duck à l’orange with native citrus. Dijon-roasted Wagyu. Whisky crème brûlée. Steamed fruit cake with rum custard.

The duck has dressed for dinner. The crème brûlée brought whisky. Subtlety was considered, then politely shown the door.

Jeff will be at the pass, exactly where he likes to be. His son Jack will be running the room. The older bottles are waiting in the private cellar.

Three courses. A choice at every one.

Jeff’s Father’s Day Table d’Hôte menu is $96 per person and prepaid.

Five services. Father’s Day, his way.

A father, a grandfather and a father-in-law walk into a family group chat.

Nobody can do Sunday at one. So Father’s Day has been given the whole weekend: Friday lunch, Friday dinner, Saturday night, Sunday lunch and Sunday dinner. Come early. Come late. Celebrate twice and accept the compliments on your excellent planning.