Pie Life

Multiple Sessions
Price from $50
The Lion Hotel
161 Melbourne Street, Adelaide, SA, 5006
Mon 2nd May 2022 at 19:00 - 21:00
Mon 2nd May 2022 at 21:00 - 23:00
08 8463 4706
[email protected]

Overview

Join top Australian chefs at a classic Adelaide pub to celebrate the delicious possibilities of pie.

A diverse lineup will put their spin on this beloved dish across a lively night at The Lion Hotel. Pre-order your preferred pie and when you arrive you’ll enjoy your pick served with a side of mash and either a Ambleside Distillers G&T, a Pirate Life beer, a glass of Yalumba wine or a Wicks bubbles.

Terry Intarakhamhaeng (Soi.38) continues to impress with authentic fare inspired by Thailand’s six regions. He is known for treating ingredients thoughtfully, preparing honest food with conviction and presenting dishes with undeniable grace.

The acclaimed Justin James worked at restaurants including Vue de Monde, Noma and Eleven Madison Park before taking the helm at Adelaide’s Restaurant Botanic. It was named South Australian restaurant of the year in the Gourmet Traveller 2022 Restaurant Guide.

Award-winning pastry chef Lauren Eldridge of Berowra Waters Inn learned to roll a croissant beside Guy Savoy, working at both his eponymous Paris restaurant and Massimo Bottura’s Osteria Francescana in Italy before returning to local shores.

Ben Devlin won multiple awards during his time at Paper Daisy on the New South Wales Central Coast. His acclaimed new venture, Pipit in nearby Pottsville, sidesteps formality while retaining the same focus on local produce at its peak.

Also set to star: The Lion’s resident chef Brendan Boothroyd, who brings a passion for the very best South Australian produce to each of his carefully crafted dishes

Up for a Monday dinner that’s anything but ordinary? Pie not?!

Guests will be prompted to pre-order their pie after ticket purchase. Menu options are:

  1. Wild mushroom tarte tatin with roasted bone sauce - Ben Devlin (Vegetarian alternative available)
  2. Venison and king brown mushroom pithivier, cocoa nib gravy, plum ketchup - Brendan Boothroyd
  3. Marron, scallop and sweetbread pie - Justin James
  4. Green chicken curry pie floater - Terry Intarakhamhaeng
  5. Four cheese pie, pickled onion & tomato chilli sauce - Lauren Eldridge

View Conditions of Sale and Entry

Price

From $ 50 to $ 50