Food and Beverage

Inspired by the best restaurants and bars from around the globe, our culinary team create innovative menus using the freshest ingredients from sources we know and trust. Coupled with our signature Zinc service, your guests will be treated to genuine hospitality in a warm, approachable environment.

Since our inception, our love of Australian produce has been at the core of our food philosophy. Today our motivations are spurred on by a desire to partner with ethical growers, makers, procurers, and producers who are leading the way with their commitment to sustainable practices while delivering the highest quality product.
From the freshest fruit and vegetables to select cuts of meat, artisan bread, delicious wine and innovative beer, our vision is to contribute to a better future by sourcing our products at every opportunity from suppliers whose sustainability and environmental values match our own.

Knowing that, more than ever, our clients and guests are looking to engage with brands they believe in, our promise is to continue working with local growers and artisans whenever possible, developing menus driven by the freshest seasonal produce and working tirelessly to minimise waste while providing the premium food and beverage experience that Zinc is renowned for.

Originally hailing from Birmingham in the UK, Head Chef, Chris Henderson, has a long history with food.

With experience spanning across restaurants, retail spaces, catering businesses and event venues, Chris’ previous tenures as Head Chef at the likes of The Big Group, Melbourne Events Group, Robert Gordon Kitchen and his very own pop-up degustation dining experience, Fulcrum, sees him bringing a wealth of experience and knowledge to Zinc. Heading up our culinary team since 2019, Chris has introduced a level of innovation and sophistication to our food offering that has earnt us outstanding feedback and accolades alike.

Chris’ cooking style can be described as refined, yet approachable. With a focus on building strong supplier relationships and challenging the divide between really good quality, well presented food and the common perception of ‘boring function food’, Chris and his team are continually pushing the boundaries to deliver exceptional dining experiences.

Hear from Chris as he talks us through his menu philosophy and some of our favourite producers.