Where Culinary Artistry Meets Unforgettable Moments
Imagine crafting a menu that does more than just tantalise the taste buds; it weaves a tapestry of memories, one bite at a time. With each dish, we aim to spark the warmth of sharing laughter and creating unforgettable moments with friends. Our food is more than sustenance; it’s the catalyst for building connections, forging bonds, and painting a vivid atmosphere that resonates with the very essence of the room’s design. We’re not simply serving meals; we’re curating experiences, each plate a brushstroke on the canvas of your gathering, designed to enhance the architectural beauty of the space and set the stage for an extraordinary journey of togetherness
Embark on a culinary adventure that transcends the ordinary. Our menu is a testament to the belief that dining is an art form. Each dish is a masterpiece, carefully crafted to elicit joy, evoke nostalgia, and create a symphony of flavours on your palate.
Amphora isn’t just a restaurant; it’s a sensory journey. Step into a space where the ambiance mirrors the vibrancy of our culinary creations. The air is filled with the hum of laughter, the clinking of glasses, and the harmonious interplay of flavors.
Our dining space is designed to be an extension of your home – an elegant and welcoming environment that sets the stage for intimate conversations, celebrations, and shared moments. The warm hues, thoughtful lighting, and carefully chosen decor create an inviting atmosphere that complements the richness of our culinary offerings.
Meet Our Chef
Aaron Rodrigues
Chef Aaron Rodrigues, renowned for his precision and speed at Friends of Fire, brings extensive Australian hospitality expertise to The George on Collins as our Executive Chef. With collaborations including industry giants like Hyatt, Accor, and Sam Prince Hospitality Group, Aaron’s culinary journey reflects a dedication honed alongside luminaries such as Gary Mehigan, George Calombaris, and Matt Moran.
Join us at Friends of Fire, where Chef Aaron elevates every dining experience with a wealth of experience and a passion for culinary excellence.
Aaron Rodrigues
Chef Aaron Rodrigues, renowned for his precision and speed at Friends of Fire, brings extensive Australian hospitality expertise to The George on Collins as our Executive Chef. With collaborations including industry giants like Hyatt, Accor, and Sam Prince Hospitality Group, Aaron’s culinary journey reflects a dedication honed alongside luminaries such as Gary Mehigan, George Calombaris, and Matt Moran.
Join us at Friends of Fire, where Chef Aaron elevates every dining experience with a wealth of experience and a passion for culinary excellence.
Eduardo Schlichting
Brazilian, born on an island in the south of Brazil, Eduardo grew up amongst great cooks. His father and grandmother are his main inspirations, he still keeps her recipe book. Weekends were very often spent with family meals being prepared over the fire, the traditional South American BBQ, where his passion for working with fire began.
Eduardo has over 15 years of experience working as a chef. His journey includes elaborating and executing menus in diverse cuisines, such as Mediterranean and Brazilian regional cuisine. He has worked in different establishments, ranging from fine dining to international culinary resorts, including a Michelin Star-awarded restaurant.
Shannon Martinez
Meet Shannon Martinez, a culinary virtuoso and former meat eater turned plant-based chef. With over 20 years of experience, she has revolutionized the culinary landscape by introducing plant-based options in meat-focused kitchens. Shannon is the proud owner of Australia’s famed Smith & Daughters and Smith & Deli, establishments that have redefined plant-based dining.
Her cookbooks serve as an inspiration, offering a glimpse into her innovative approach to flavours and plant-based cuisine. At OVOLO’s Lona Misa Restaurant, Shannon continues to reshape the culinary landscape, bringing her expertise and passion to every dish.
Eduardo Schlichting
Brazilian, born on an island in the south of Brazil, Eduardo grew up amongst great cooks. His father and grandmother are his main inspirations, he still keeps her recipe book. Weekends were very often spent with family meals being prepared over the fire, the traditional South American BBQ, where his passion for working with fire began.
Eduardo has over 15 years of experience working as a chef. His journey includes elaborating and executing menus in diverse cuisines, such as Mediterranean and Brazilian regional cuisine. He has worked in different establishments, ranging from fine dining to international culinary resorts, including a Michelin Star-awarded restaurant.
Aaron Rodrigues
Chef Aaron Rodrigues, renowned for his precision and speed at Friends of Fire, brings extensive Australian hospitality expertise to The George on Collins as our Executive Chef. With collaborations including industry giants like Hyatt, Accor, and Sam Prince Hospitality Group, Aaron’s culinary journey reflects a dedication honed alongside luminaries such as Gary Mehigan, George Calombaris, and Matt Moran.
Join us at Friends of Fire, where Chef Aaron elevates every dining experience with a wealth of experience and a passion for culinary excellence.
Shannon Martinez
Meet Shannon Martinez, a culinary virtuoso and former meat eater turned plant-based chef. With over 20 years of experience, she has revolutionised the culinary landscape by introducing plant-based options in meat-focused kitchens. Shannon is the proud owner of Australia’s famed Smith & Daughters and Smith & Deli, establishments that have redefined plant-based dining.
Her cookbooks serve as an inspiration, offering a glimpse into her innovative approach to flavours and plant-based cuisine. At OVOLO’s Lona Misa Restaurant, Shannon continues to reshape the culinary landscape, bringing her expertise and passion to every dish.
Eduardo Schlichting
Brazilian, born on an island in the south of Brazil, Eduardo grew up amongst great cooks. His father and grandmother are his main inspirations, he still keeps her recipe book. Weekends were very often spent with family meals being prepared over the fire, the traditional South American BBQ, where his passion for working with fire began.
Eduardo has over 15 years of experience working as a chef. His journey includes elaborating and executing menus in diverse cuisines, such as Mediterranean and Brazilian regional cuisine. He has worked in different establishments, ranging from fine dining to international culinary resorts, including a Michelin Star-awarded restaurant.
At Amphora, we are not just about serving food; we are about crafting experiences that linger on your taste buds and in your memories. Join us in celebrating the art of dining, where every plate is a work of art, and every meal is an opportunity to create cherished moments.
Thank you for choosing Amphora. We look forward to sharing laughter, forging connections, and creating unforgettable experiences with you.