about
viand - an archaic english word, meaning “an unlimited assortment of foods”
a kitchen stage, not unlike a theatre—
a vase for the flowers, a cooking station for sustenance
sculptural forms wrapped in a mosaic skin of vibrant colours,
shards of broken ceramics erupting into the restaurant space
a platform for a quiet performance,
inviting you to watch the ingredients come together—
to smell, to savour, to feel the anticipation unfold
award-winning
awarded Good Food’s 2023 Oceania Cruises Chef of the Year, Annita Potter is driven by what dining used to be: the sensory pleasure of eating, attentive service, a humble wooden table, and hand-thrown ceramics that set the stage for vibrant, thoughtfully curated dishes. It's all brought together through shared stories, delicious wines, and brilliant music.
Annita’s culinary journey spans nearly two decades and continents. As Executive Chef for acclaimed chef David Thompson, she led restaurant projects across London, Singapore, Hong Kong, and Bangkok—an experience that shaped her bold, refined approach to Thai cuisine, grounded in tradition yet unafraid to evolve
Recognised with a prestigious hat from The Sydney Morning Herald Good Food Guide and the 2023 Oceania Cruises Chef of the Year award, Annita’s work has earned critical acclaim and comparisons to her mentor, David Thompson.
with Viand, she returns home to Sydney with a vision that reaches beyond expectations. Every paste and broth is made from scratch. Every dish tells a story. And each guest is invited to move through the experience without rush or haste—free to relax, settle in, and feel immersed in the energy that fuels our food
“viand is a testament to one woman’s startling skill and self-belief” – Jill Dupleix and Terry Durack, Sydney Morning Herald
