The dining experience at award winning hatted restaurant Paper Daisy is a celebration of our unique part of the world. With Jason Barratt leading the kitchen, the ethos that drives Paper Daisy is one of sophisticated simplicity, producing dishes that are satisfying, thoughtful and deeply memorable. Paper Daisy has received many accolades including most recently; Best Hotel Breakfast (Gourmet Traveller 2018), Australia’s Top 100 Restaurants (Australian Financial Review 2018) and Two Hats Award (The Good Food Guide, 2019).
If you have ever pictured yourself living a relaxed coastal lifestyle where long walks along the beach, fine dining, pampering and poolside R&R are your main priorities – then the Halcyon Hang package is for you.
With its unique beachside location and overlooking Halcyon House’s idyllic pool, Paper Daisy is the perfect destination for intimate celebrations. For groups of 8-12 people, a special shared set menu has been designed to ensure you get the most out of your Paper Daisy experience.
For group bookings, please call 02 6676 1444 or email Paper Daisy directly. For group reservations of 13-50 people, please visit our events page to find out about holding your celebration in The Banksia Room at Halcyon House.
Executive Chef, Jason Barratt grew up on the south-east coast of Victoria, beginning his career at the Stokehouse in St Kilda and has held senior roles at Circa The Prince and the 3 Hatted Attica. Jason also owned cult sandwich shop, Hector’s Deli, in Richmond. Most recently, Jason was Head Chef at Raes on Wategos before taking the helm as Executive Chef at award-wining hatted Paper Daisy. Jason is passionate about flavour and dedicated to using quality local produce and sustainably sourced seafood.