Inspired. Executive Chef designed. Exclusively delicious.
We call this menu Private Dining because we’re a private hospital, setting a new standard in food. You’ll call it ‘absolutely delicious’. The meals you'll enjoy have been designed by our talented Executive Chef John O'Shea. He’s a whole foodie, who calls our patients, guests. He delights in presenting an ever-changing menu of fresh, seasonal ingredients and plates that are a pleasure.
Healthscope Executive Chef John O'Shea is the architect of the Private Dining menu, and has been challenging people's views of 'hospital food' for years. It’s a move that has changed attitudes and given his team a new-found pride in what they are cooking.
O'Shea, who has spent 20 years in the luxury hotel industry - including as executive chef at the Sofitel - removed bulk-bought frozen sauces and pre-packaged foods. Instead he orders fresh produce for the kitchen team to chop, season and cook from scratch every day.
“Nobody wants to be in hospital - but our aim is to make people's time here as comfortable as possible and food plays a big role in that," said O'Shea.
“Good food not only assists in the recovery process, it also lifts people's spirits and helps their mental and emotional wellbeing. Hospital food can have a bad reputation, but we've worked really hard to change that perception and to get people excited about what they're being served.”
Working with nutritionists and with your recovery in mind, meals are prepared according to your body’s demands throughout the day. Breakfast boosts metabolism and includes low-GI grains for lasting energy, lunch offers meals that are energising, while dinner is warm, nourishing comfort that will surprise and make you relax and smile.
"We've tried to strike a balance between those modern dishes - like our poke bowls - and classic comfort food like braised beef cottage pot pie, to ensure there's something for everybody. Offering patients at least a few options at each mealtime, regardless of their dietary requirements, is something we feel is important, and our two-week rotating menu guarantees there is good variety, even for long-term patients and those on restricted diets."
From the simple elegance of Atlantic salmon farfalle to John’s signature poke bowls and his delicate, moreish desserts, this is 5-star care that’s exclusively delicious, whatever your dietary requirements.
Which dish will you remember us by?
