We work within the heart of the Grampians, Halls Gap to provide growth opportunities for hospitality businesses.
We started out with an ethos to give other small businesses reprieve on their staff shortages, focusing on kitchen staff.
We have since grown in the area and assisted several businesses and continue to be affiliated with the town at a personal level.
As well as providing fine dining trained staff to venues, we service the events catering sector too. We run catering for weddings and large events and do private dining events too.
About Us
For Dean, Block and Cleaver is both a craft and a calling. With years of experience in fine dining and a deep connection to the local community, he’s built a business that reflects his belief in quality, care, and hospitality that feels both effortless and genuine.
Fresh, local ingredients guide everything Block and Cleaver creates. From the produce grown in nearby soil to the traditions shaped by this landscape, our food is a reflection of the region’s culture and character. We believe that quality is born from seasonality, care, and a deep respect for the place we call home.
Ethos
We’re excited to be collaborating with Pomonal Estate with a serious focus on local producers and providing an elevated but inclusive dining experience to those that seek a relaxed fine dining feel. Pomonal Estate is a family-run winery, microbrewery, and cider house nestled at the foothills of the Grampians. Working alongside Adam and Pep, we’re creating dining experiences that pair our thoughtfully crafted food with their exceptional cellar door.
Pomonal Estate
Now serving at
back
From intimate gatherings to grand celebrations, we craft menus that reflect your story. Using the best of local produce, we create dishes that are as memorable as the moment itself — all delivered with seamless service and attention to detail.
Your Event
venue Hospitality services
3
personal cheffing
2
catering - weddings & Events
1
back
Bring the restaurant experience into your own space. Whether it’s a private dinner, milestone celebration, or long-table feast with friends, Dean designs and prepares a bespoke menu, giving you and your guests the luxury of sitting back and enjoying.
Your Chef
venue Hospitality services
3
personal cheffing
2
catering - weddings & Events
1
back
We partner with restaurants, wineries, and venues to deliver executive cheffing and hospitality expertise. From designing menus that showcase the region’s produce to supporting kitchen operations with skill and precision, we help venues elevate their dining experience.
Your Restaurant
venue Hospitality services
3
personal cheffing
2
catering - weddings & Events
1
Providing services and beautiful food that honours the region and elevates every gathering. Please contact us to find out more about pricing and sample menus. Click to find out more.
Our Services
Block and Cleaver
“Curating experiences where service, wine, and storytelling come together.”
With a foundation in Michelin-starred dining, Martin has built a career at the intersection of service excellence and sommelier expertise. Beginning as a sommelier, Martin developed a deep respect for producers, terroir, and the role wine plays in elevating the dining experience. Over time, this evolved into a broader leadership role, managing front-of-house teams and shaping the culture that defines truly exceptional hospitality.
Today, as a Front of House Manager, Martin brings both precision and warmth to the guest experience. From crafting thoughtful wine pairings to leading service with consistency and care, their approach is rooted in connection—ensuring each guest feels part of something memorable. Beyond the dining room, Martin contributes to the industry by mentoring young professionals, advocating for professional development in service, and promoting the integration of wine knowledge as a cornerstone of modern hospitality.
At the heart of their philosophy is a belief that hospitality is storytelling: each glass, each plate, and each interaction should carry meaning, creating moments that last well beyond the table.
Front of House Manager
MARTIN SIBTHORP
“Crafting modern Australian dining through culture, skill, and story.”
Hailing from the Cook Islands, Kevin brought his passion for vibrant, authentic flavors to Australia, where he trained in some of the most respected professional kitchens in Victoria. Through dedication, creativity, and technical mastery, he has built a career that balances precision with storytelling, elevating every dish he creates.
As a private chef within the company, Kevin curates bespoke dining experiences that celebrate seasonal Australian produce. Each menu is carefully crafted to connect guests with the ingredients, the stories behind them, and the broader culinary landscape of Australia.
Outside the kitchen, Kevin is a mentor and advocate within the hospitality community, sharing his knowledge of island and Australian culinary traditions. He believes that great food is not just about technique, but about fostering creativity, connection, and lasting experiences—both at the table and within the next generation of chefs.
Chef
Kevin Mapu
“Beyond the kitchen—developing people, brands, and ideas that move hospitality forward.”
Dean has built his career from the ground up, starting in professional kitchens where he developed the craft, discipline, and respect for hospitality that underpin his work today. Over time, his career evolved from execution to leadership, where he championed culture, mentorship, and the idea that true hospitality extends far beyond the plate.
Now established as a private chef and entrepreneur, Dean creates dining experiences that are as thoughtful as they are memorable—celebrating producers, telling stories through food, and bringing people together in meaningful ways. Beyond serving clients, he is deeply committed to the broader hospitality community, mentoring the next generation of chefs, advocating for progressive workplace culture, and championing sustainable, future-focused practices.
At the core of his philosophy is a simple belief: hospitality should bring joy, create connection, and leave a lasting impact. Whether at the table or within the industry, Dean’s focus remains the same—deliver with heart, and help shape the future of hospitality.
Executive Chef
Dean Sibthorp
Our Team
Gather well.
Eat beautifully.
From local kitchens to mountaintop weddings, Block and Cleaver brings a refined, relaxed approach to dining. With a deep respect for produce, people and place, we create food experiences that feel effortless—yet unforgettable.