Dining Galleries – Darjeeling Express

Thu 9th May 2024 at 7:00 PM


Now boarding: the best kind of culinary odyssey. India is our inspiration, and only a feast will do. Join Asma Khan, Karena Armstrong, Adam D’Sylva and Emma McCaskill for this generous homage.  

Explore the subcontinent’s specialties across one unforgettable evening. Savour an array of dishes including prawn malaikari made using the freshest Spencer Gulf catch, with gulab jamun – traditional syrup-soaked doughnuts – for dessert. 

Khan was born in Calcutta but later moved to the British city of Cambridge, pursuing legal studies and learning to cook in a quest to recreate the dishes she missed from home. It sparked a passion. A series of private supper clubs in her home were next, with Darjeeling Express, her London restaurant, launched in 2017. Its ongoing success, and Khan’s range of cookbooks, have seen her become one of the UK’s most influential food identities.   

Armstrong, meanwhile, has led McLaren Vale’s acclaimed Salopian Inn for the past decade and became a Tasting Australia festival director in 2021. She continues to champion regional producers and their craft, also serving as a mentor to emerging culinary talent.  

D'Sylva has long been linked to exceptional Indian fare. For 14 years he led Melbourne’s Tonka, specialising in modern takes on the nation’s staples. The chef, whose parents have Indian and Italian heritage, is widely recognised as one of Australia’s most innovative.  

An Anglo-Indian grandmother inspired McCaskill from an early age, with this introduction to flavour and spice proving pivotal. The South Australian trained in top Sydney eateries and then seized international opportunties, among them time alongside the legendary Sat Bains in his Michelin two-star Nottingham restaurant.  

Be transported as our Dining Gallery honours Indian culture, and the chefs who share its beguiling diversity. 


  • Food: starters, main spread, sides, pickle, bread, two desserts
  • Beverages: paired beverages with each course


Our menus utilise regional produce at the height of its season and take months of careful planning. Many of the dishes featured will not be adaptable for particular dietary requirements. This event can cater to vegetarian, vegan and coeliac dietary requirements, although the menu may not be designed or executed by the visiting chefs. For any other requirements please contact the event organiser prior to purchasing.

View Conditions of Sale & Entry and Ticket Refund Policy.


From $295 to $295