Since re-opening its doors after their winter break, locals and tourists alike have been flocking to Peter Teakle Wines‘ much-loved restaurant, The Line & Label to try their new menu under acclaimed new executive chef, Mark Jensen.

Jensen, who began his career in London under the guidance of some of the most respected chefs in the United Kingdom has previously worked as executive chef at iconic establishments, Qualia Resort on Hamilton Island, Lizard Island Resort and Spicers Peak Lodge. 

As executive chef, Jensen has previously attained the coveted Chef Hat award in four different restaurants – receiving two Chef Hats for Marco Polo, Spicers Peak Lodge and Pebble Beach, and one Chef Hat for Tamarind Restaurant. 

Bringing his wealth of knowledge and extensive culinary experience to The Line & Label Restaurant, Mark joins the stellar kitchen team including head chef Jonathon Sweet.

“I have been following The Line & Label’s success since its incarnation and I’m thrilled to have joined the talented team at The Line & Label Restaurant, and to have made the move to Port Lincoln,” says Jensen.
“It’s incredibly exciting to be based in Port Lincoln, the seafood capital of Australia and to have the opportunity to work with so many quality local suppliers to create a menu that really showcases and highlights the incredible local produce we have here on our doorstep.”

Jensen says his new menu at The Line & Label Restaurant will have a strong Asian influence and build on the Eyre Peninsula’s reputation as a food and wine tourism hot spot.

“I love the flavours of Asian cuisine with all its freshness, vibrancy and texture. The menu we have created with the team really puts Port Lincoln’s natural bounties front and centre. The dishes perfectly complement the wine at Peter Teakle Wines too – so it’s a great synergy.”

In addition to their new menu, Mark and the team have been working on monthly themed dinners. From their sold out Taste of Thai and Festa Italiana events, to their upcoming Savor Japanese dinner on Thursday October 21, where for one night only, The Line & Label Restaurant will take diners on a gastronomical journey through Japan where they will dine on Eyre Peninsula sashimi, roasted duck breast, soba noodle salad and matcha parfait.
Peter Teakle says he is thrilled to have a chef of Jensen’s calibre leading the kitchen at The Line & Label Restaurant. “We are delighted to have Mark on board. His extensive culinary knowledge and passion for local produce make him an incredible asset to our team. We can’t wait to share what we have been working on with the Port Lincoln community.”

The Line & Label Restaurant is open for dinner from Thursday – Saturday and for lunch from Saturday – Sunday. Bookings can be made now via www.peterteaklewines.com

WHERE: 31 Whillas Rd, Port Lincoln