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Restaurant

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Steak at Graze Willow Tree

Home of Colly Creek®
Award Winning Steaks

All the beef served at Graze is pasture fed and grain finished, raised on the pastures of Colly Creek at Willow Tree, approximately 2kms from the restaurant.

Only the best steers are selected for our in-house dry-aging room, which is visible from Graze Restaurant. The dry-aging room has a viewing window so customers can see this specialised process.

The Graze menu changes with the season, showcasing only the freshest locally sourced ingredients.

The Graze Bistro is family-friendly and doubles as the perfect setting for weddings, private events, and corporate functions. The large room features an open fireplace and three 100-year-old Ironbark timber beams.

Our wonderful admin manager Katrina

Katrina Mantell

Administration Manager & Group Accountant

Working within renowned hotel chains within the Sydney CBD and surrounding areas, plus at Chateau Lake Louise in Canada, has provided Katrina with 15 years’ experience within the hospitality industry.  Deciding on a career change at the 15-year mark, Katrina moved into Accounting. On the completion of her studies, Katrina’s career eventually saw  her take up a position at Hannapak, North Richmond and from there venturing on a tree change to Willow Tree. This move gave Katrina the opportunity of combining her accountancy experience with her hospitality experience. The move has also enabled Katrina to expand that accountancy experience and general knowledge by administering the accounts for Colly Creek Pastoral Company.  At the Inn, Katrina finds great satisfaction in working within the combined roles. Katrina enjoys the country life interacting with our regulars and all our guests. Outside of the working environment, Katrina has been made most welcome in various sporting clubs and her daughter is heavily involved in horse riding.

Sonia Marshman

Sonia Marshman

Hotel Manager

Sonia has had a diverse range of hospitality and culinary experiences, styles and training over the course of her career.

The last 15 years of Sonia’s career entailed prominent roles in the highly regarded restaurant scene of the Hunter Valley Wine Country NSW. In the early 90’s, Sonia successfully opened two of her own restaurants in the region, The Cracked Bottle and The Water Hen.

Late 90’s saw her moving on to executive chef roles for Terrior Fine Dining, Hungerford Hill, Pokolbin NSW. Sonia was an executive chef for Hunter Valley Gardens consisting of fine dining, three successful pubs and concerts for up to 10,000 people. Her catering knowledge increasing further in the executive role for Wine Country Catering, Pokolbin NSW, tending to multiple high end weddings and events each weekend. More recently looking after The Booloominbah Collection at The University of New England.

Her achievements also extend to being the chef responsible for the writing and creating of all dishes for two books, “Curve” and “Vibe Entertains” for Vibe Hotels Australia.

Sonia’s move to Graze at the Willow Tree Inn sees her fulfil a desire that she has had to do so over the last few years. Her nurturing nature and desire to succeed is her driving force to see the team at Graze achieve further success and delight local palates in an elegant regional dining experience.

Colly Creek Staff

JAMES THIBAULT

Manager – Colly Creek Pastoral Company

Interest in farming and cattle was sparked at an early age with James being born and raised in Gunnedah, North West NSW on his family’s cropping property.

After exploring another area of interest, sports science, at Wollongong University, James moved to London for a time where he worked and traveled. On returning to Australia, the call of the farm lured him back to his first love – breeding and fattening cattle in their family feedlot.
Moving their young family to the higher rainfall area of the New England saw James and Meredith become even more interested in breeding quality Angus cattle as well as farming, contracting and pasture improvement. The move to Colly Creek Pastoral Company in early 2017 has enabled James and his family to continue doing what they love while giving them the opportunity to immerse themselves in the Willow Tree community.

James is responsible for ensuring that all Colly Creek Beef supplied to Graze Restaurant is of the highest quality, with regard to marbling, tenderness, and flavour.

 

Restaurant

The Graze menu changes with the season, showcasing only the freshest locally sourced ingredients.

The Graze Bistro is family-friendly and doubles as the perfect setting for weddings, private events and corporate functions. The large room features an open fireplace and three 100 year old Ironbark timber beams.
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