Dining Galleries – Fire

Wed 8th May 2024 at 7:00 PM


Cook by it. Live by it. Fire touches much of the fare Mitch Orr, Tom Campbell and Isobel Whelan-Little turn out. Its raw force might also speak to their shared mission – to cook startingly good food on their own terms.

Join the pair in this Dining Gallery as they explore the possibilities of native ingredients sourced from Riverland supplier Pundi Produce, always with fun at the forefront.

Orr is synonymous with Sydney food. Forget the status quo; this star is drawn to the disruptive, melding technique and cultural cues. He starred at city favourites including ACME, Pilu at Freshwater and Sepia before a move to Kiln, atop Surry Hills’ Ace Hotel. Its diverse, wood-fired offerings – mod-Oz with nods to Italy and Asia – were an immediate hit. Accolades came early, among them best new restaurant in the Sydney Morning Herald Good Food Guide. Orr has again hit his stride.

Fleurieu Peninsula produce surrounded Campbell during a regional childhood. His Greek Cypriot grandparents fostered a love of fishing, diving, foraging and tending a garden – passions also put to use during formative stints at the fire-driven Africola in Adelaide and Geelong standout Igni. Campbell went on to work in London, honing his craft at the Michelin-starred Leroy and experimental Maos before time at Nordic beacon Relae. He returned to South Australia in 2019, embracing seasonal cooking at the Summertown Aristologist and more recently at Adelaide’s intimate LOC.

Whelan-Little, meanwhile, is head chef for Sydney’s Swillhouse hospitality group, overseeing five in-demand kitchens dedicated to showing guests a good time. It’s a role she took following time at noted joints including LP’s Quality Meats and Brat Restaurant in London.

Now, working with a selection of native ingredients, Orr, Campbell and Whelan-Little will share the kitchen for one night only. Be there as they chart new territory while guided by the most primal of cooking methods.


  • Food: entrée, snack, two sides, main course
  • 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