Dining Galleries – Ocean Treasures
Sat 11th May 2024 at 12:00 PM
It’s a natural question. On an island – a very big one – where’s the best seafood? Many places could lay claim, but South Australia surely has the edge. Oysters. Abalone. Crayfish. Calamari (and that’s just the start). Chefs Thi Le, Jae Bang, Callum Hann and Tom Tilbury will use the freshest local fare for this remarkable Saturday lunch.
Le oversees three Melbourne venues: the Vietnamese-Australian Anchovy, bahn mi bar Ca Com and Laotian-influenced Jeow. Deep technical prowess paired with original thought have made her one of the city’s most fascinating chefs.
Korean-born Bang leads the kitchen at Freyja in Melbourne. Its Nordic approach to Australian dining fuses time-honoured technique with new culinary possibilities, shaping dishes touted as future classics. For Bang, whose international experience includes time in the United States, Norway, Spain and Japan, dining should always be a powerful multi-sensory experience.
Hann, meanwhile, is a man on the go. He co-founded cooking school and health studio Sprout, three restaurants – Adelaide’s eleven and Olive, plus Lou’s Place in the Barossa – has written three cookbooks and also works as television presenter. Through it all Hann champions South Australian ingredients and the power of seasonal cooking.
Producer-led fare is the foundation of Tilbury’s Gather brand, with a reputation honed through time in both Robe and McLaren Vale favourite Coriole. New York in the 80s is the enticing inspiration for his latest project: culinary director for a new iteration of seminal Adelaide bistro Aces.
Now to Tasting Australia, where the trio is set to share a full spectrum of South Australian seafood. Look for favourites from regions like Eyre Peninsula – and less familiar delicacies like clams, sardines and crab also worthy of their moment in the spotlight.
- Food: three snacks, main course, accompaniments, 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 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.
From $195 to $195