DINE AT ATRIUM & THE DECK
Very early on, we decided that our hotel would have a restaurant that celebrates the best of the region, given our location amongst some of Australia's finest producers of wine, dairy and artisan produce.
Under the direction of Executive Chef Satakoon Sornchai (affectionately known as Yoyo) Atrium celebrates the best of north east Victoria and the changing seasons, offering a dining experience that is contemporary yet comfortable.
Our restaurant is renowned for excellence, winning TAA Regional Hotel Restaurant of the Year 2014 and finalist 2015, 2016, 2017, 2018, 2019 and 2021. We proudly offer guests an experience that is just that little bit unexpected… exceptional service levels, food that is elegant, consistent, made with pride and beautifully presented.
The recently renovated Deck Bar and Lounge is located adjacent to the restaurant space and is the perfect spot for pre-dinner drinks, cocktails, tapas style finger food or simply for coffee and a sweet treat or a late nightcap.
Open daily from 6.00am for breakfast
Open evenings from 5.30pm
Coffee available from 6.00am daily
Takeaway dinner available from 5.00pm-8.30pm. Seven nights a week.
To order call 5721 8399
(Pre order from 10am daily last orders at 8.30pm)
THE DECK HOURS
Open daily from 3pm
BOOK A TABLE
Bookings essential call Restaurant Reservations on 03 5721 8399 or email email@example.com confirming the date of your booking, a preferred time and the number of people in your group.
Please view sample menu options below. Our menu is seasonal, so please keep in mind it can change daily due to produce availability.
Our Executive Chef Satakoon Sornchai (or Yoyo as he is affectionately known) has been an integral part of the Quality Hotel Wangaratta Gateway team (on and off!) for many years.
Yoyo commenced as an apprentice, then travelled and worked internationally, returning to Melbourne for several years and has been back leading the Gateway’s kitchen since February 2020.
Having worked in various establishments, a move to a property with a signature restaurant like Atrium, has allowed Yoyo to fulfil his personal passion to establish an even deeper connection with the people, farmers and artisan makers of the region.
Yoyo has, for as long as he remembers enjoyed cooking, he loves that no day is ever the same and that in a kitchen it is all about working and learning together. Some of the words he hopes a diner would use to describe their Atrium dining experience include 'approachable yet different, food that is wholesome and above all else has been cooked with care.’