Tom Hoy brings London Michelin kitchen experience to Olivine, The Mess Hall and Destination Pentridge events
Michelin-trained chef Tom Hoy has been appointed Executive Chef for Destination Pentridge, taking charge of food across the Coburg precinct’s main dining, hotel and events spaces.
Hoy will oversee menus for Olivine wine bar, The Mess Hall, Chapter Place, in-room dining for Adina Pentridge and guests of The Interlude hotel. The venues sit within B Division, inside the former HM Prison Pentridge.
The appointment gives Destination Pentridge a single chef leading food across a wide range of service points. That includes breakfast, wine bar dining, weddings, conferences, events and hotel dining.
Hoy trained in London kitchens including Restaurant Gordon Ramsay, Pied à Terre and L’Autre Pied. He later worked with Caprice Holdings across Le Caprice, Scott’s and J Sheekey.
After moving to Melbourne, he led kitchens at East Elevation, Il Melograno and Lux Foundry. His cooking background covers classical French and Italian technique, as well as Mexican, Mediterranean and Asian food, with native Australian ingredients also part of his approach.
At The Mess Hall, Hoy is introducing breakfast dishes that move beyond standard hotel fare. The menu includes Turkish Eggs with lemon yoghurt, Aleppo butter and sujuk on house-made flatbread, Chilli Prawn Scramble with soft goat’s cheese and minted peas, and Strawberry Cheesecake Hotcakes with whipped mascarpone, white chocolate sauce and Biscoff crumble.
“I’m excited by the opportunity to develop new menus across a diverse portfolio of dining experiences, each with its own rhythm, identity and operational demands,” Chef Hoy said.
Menus across The Mess Hall and Olivine
Olivine’s menu has also been updated under Hoy’s direction, with a focus on small plates, larger dishes and desserts designed for wine bar dining.
The menu starts with oysters served with champagne vinaigrette and kingfish crudo with blood orange and fennel oil. Other dishes include warm olives with rosemary, Cobb Lane sourdough with whipped brown butter and a savoury doughnut filled with brisket marmalade.
The larger dishes include thinly sliced octopus with charred padrón peppers, sujuk and spring onion salsa. There is also a lasagne made with prosciutto, porcini and truffle.
“On a great plate, restraint is as important as indulgence,” Chef Hoy said.
Other dishes named for Olivine include grilled flank steak with chimichurri, a brisket burger with apple slaw and charred sugarloaf cabbage with hot honey, whipped feta and hazelnut butter. Desserts include key lime pie with raspberries and Swiss meringue, and sticky date pudding with caramel sauce.
Hoy will also oversee food for Chapter Place, which hosts weddings, conferences and events. Destination Pentridge and Adina Hotel General Manager Christian Price said the precinct can hold more than 650 guests, diners and visitors at full capacity across its spaces.
Event: Chef Tom Hoy Leads Hentley Farm Dinner At Olivine
Chef Tom Hoy’s food will also feature at the Olivine Wine Bar x Hentley Farm Wine Experience Dinner on Saturday, 18th July.
The evening includes a first taste of Hentley Farm’s 2026 vintages, a rare tasting of its H-Block wines and a four-course dinner paired with the wines. Hoy will prepare the menu for the event.
The dinner will also include a talk from a former Pentridge prison guard, giving guests insight into life inside the former prison’s bluestone walls.
Olivine Wine Bar x Hentley Farm Wine Experience Dinner
Address: Olivine Wine Bar, 1 Pentridge Blvd, Coburg, VIC
Date: Saturday, 18th July
Bookings: https://olivinewinebar.com.au/page/hentley-farm-x-olivine-exclusive-dinner
Opening Hours: Tuesday to Friday from 5:00pm to late, and Saturday from 2:00pm to late.
Reservations: www.olivinewinebar.com.au
