Chef Marti

With more than 30 years behind the pass, Chef Marti brings serious pedigree- and passion- to the Valentines kitches. Trained under culinary greats like Glenn Bowman, Peter Doyle, David Thompson and Mark Edwards, he’s honed his craft in Michelin-starred restaurants across New York, London, Singapore, Saigon, and San Jose. His South American–inspired menu is a nod to his roots- his father hailing from the vibrant port city of Valparaíso, Chile- blended with global technique and bold, honest flavours.

The showstopper? The Expensive Steak - a 600g grilled ribeye dripping in Valentines’ famous butter, served with hand-cut chips and a crisp baby gem salad topped with chimichurri aioli. But there’s plenty more to sink your teeth into: crispy chicken tenders, a next-level chilli dog, streaky bacon cheeseburgers, and generous share plates like humongous nachos or slow-cooked lamb shoulder for two.