An Exclusive Sunday Brunch Collaboration
Start your Sunday with an exceptional à la carte brunch with specially curated innovative dishes by Amanda Gale, Director of Culinary at COMO Hotels and Resorts and Petition Head Chef, Jane Collins.
Trailblazers in the culinary field, Amanda and Jane have crafted an experimental and forward-thinking menu with fresh and vibrant flavours. This one day event boasts unique dishes from a butter brioche lobster roll, to a lamb kofta shakshuka and a delectable rose scented cheesecake. Top off this delightful morning with carefully curated cocktail or expertly crafted coffee from our Petition baristas.
Limited seats available, don’t miss out!
AMANDA GALE, Director of Culinary at COMO Hotels and Resorts
Amanda Gale began her training under the guidance of Australia’s most talented chefs, including Neil Perry of Rockpool. Amanda left Australia in 2000 to take on the Executive Chef role at COMO Parrot Cay, where she began developing COMO Shambhala Cuisine. Amanda then took on the role as Group Executive Chef of COMO Hotels and Resorts in 2005. With over 15 years of experience, Amanda co-developed and published the COMO Shambhala Cuisine cookbook, ‘The Pleasures of Eating Well’ (2016).
JANE COLLINS, PETITION HEAD CHEF
Dedicating years to mastering her talent, Jane has worked alongside acclaimed Chef Richard Corrigan and Michelin-starred mastermind, Marco Pierre White at the renowned Chez Max Brasserie.
Now the Head Chef of Petition, Jane brings her unique and thoughtful approach to Petition, crafting an eclectic menu that spotlights Western Australian ingredients.