At Château Rigaud, it’s all about the food

Head Chef John Grabecki trained with both the Galvin and Roux brothers before working at the 3 Michelin starred Attica in Melbourne.

He leads a talented five-strong brigade during the height of the season, creating dishes from locally sourced, seasonal ingredients—often including produce grown on the estate itself.

From a refined arrival-night tasting menu to a classic French wedding feast and wood-fired pizza in the potager on the final evening, the culinary offering is varied and always memorable.