Kin Executive Chef Jack Cassidy is pleased to receive the prestigious Chef’s Hat in the Good Food Guide for the second year running. Photo: Kate Shanasy.
All Saints Estate’s KIN Restaurant has received a prestigious Chef’s Hat in the Good Food Guide 2025 for the second year in a row.
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Described as “Princely prix-fixe dining with plenty of now-factor", by the guide, this award highlights KIN’s commitment to regional produce, quality, and exceptional dining experiences.
Led by Executive Chef Jack Cassidy, KIN continues to push the boundaries of modern Australian cuisine by showcasing seasonal, locally sourced produce.
All Saints Estate Director Eliza Brown said this second Chef's Hat not only honours the creative passion of the kitchen team but also elevates KIN’s reputation as a destination dining venue in the Northeast Victorian region of Rutherglen.
Kin continues to push the boundaries of modern Australian cuisine by showcasing seasonal, locally sourced produce. Photo: Kate Shanasy.
“Nick, Angela and I, are incredibly proud to receive a Good Food Guide Hat for the second year in a row for KIN,” Eliza Brown said.
“This recognition validates our team's dedication to crafting unique and thoughtful dishes that reflect both the seasons and our connection to the region. We look forward to continuing to share our journey with our guests.”
Since its opening, KIN has been renowned for its evolving menu that speaks to the heart of regional ingredients, all while offering a refined dining atmosphere.
Each dish is a story, marrying technique and taste to create memorable food and wine experiences for every guest.
“This award would not have been possible without the unwavering support of our loyal customers and the tireless efforts of our team, whose hard work, passion, and creativity continue to bring KIN’s vision to life,” Ms Brown added.
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