You may not have met Vasiliki but you will have tasted her cooking. She’s been part of the Goodman Family for four years now, has worked extensively through the kitchen – “food makes me happy” – but has now discovered her favourite section.

Goodman Executive chef
Prawn Tempura – although the Beef Tartare is up there.
The 400g US ribeye was always my favourite but I’d put the Australian ribeye 400g above that now. Mac and cheese. The cheesecake. In that order. Nothing else. No. Not even chips or bread.