Imagine a Two Hat Chef in your kitchen, cooking for you and your guests allowing you to enjoy a quality restaurant experience in the comfort of your own surrounds and at your leisure.

This is dining abode - your own personal and private dining experience with award winning chef, Thomas Johns.

Previously the owner of Pello Restaurant, which was awarded two Chefs Hats for two consecutive years, Thomas has honed his talent to create the Dining Abode concept.

The dining abode experience is a fully comprehensive service with every element taken care of for you - from bespoke menus created by Thomas to suit the occasion and served by experienced waiters to full clean up, replicating a quality restaurant experience in your surrounds.

Using fresh seasonal ingredients (and where possible local), all fish is hand picked by Thomas at the fish markets for each occasion and he regularly attends the local growers markets to source produce.

Thomas’ drive and passion for the ever evolving culinary world finds him spending time at Sydney’s leading kitchens, learning about the latest trends and the newest, exciting ingredients to adapt to his menus.

dining abode offers a choice of 3 course menu, 8 course degustation, canapés as well as cold buffet selections. (Vegetarian options are also available and menus can be adapted to suit special dietary requirements).

For the food and wine epicure, dining abode in collaboration with Vaucluse Cellars, also offers a descriptive pairing of wine styles with each course with specific wine recommendations also available.

dining abode guests have included Frank Lowy, Elizabeth Garbacz and architect husband, Yap Limsen (responsible for QVB restoration and Capital Theatre), Wolfie Pizen (respected restaurateur) and John Hemmes (Merivale Group).

The aim of dining abode is to make your event, be it an intimate dinner for 4, a cocktail party, a corporate function for 60, boardroom dining or your wedding, a personable experience of fine dining quality.

Sit back, relax and take the journey with Thomas Johns.