Tasting Australia Club Series - Austrian Club

You know the place but not the people. You know the building but not its bustle. Let’s change that. We’re going inside Adelaide’s treasured cultural clubs in celebration of all they offer – outstanding eating and drinking, sure, but also connection and new perspectives. Be there as top Australian chefs work the pass beside the cooks and volunteers who know it best, collaborating on meals to share stories of time and place. Welcome to the club.   

Things that just make sense when visiting Austria (or a club formed in its honour): sauerkraut strudel. Vienesse schnitzel. The heft of ham hock and barley soup. Darren Robertson, Nicola Palmer and Quentin Whittle get it – and now you can too. Join them – along with the club's local chefs – for a Thursday dinner celebrating traditional Austrian fare, alpine chalet not required. 

Robertson traded the Michelin-starred kitchen of England’s Gravetye Manor for sunnier climes on his move to Australia soon after the new millennium dawned. Fine dining was his focus in those early days, with eight years at the seminal Tetsuya’s – four as head chef – before off-piste adventures beckoned. His Three Blue Ducks restaurant collective began in Bronte and now extends across five sites, while Bondi restaurant Rocker brings Mediterranean ease to our most famous beach. Serious technique with salt-swept freedom is Robertson’s specialty, and here he returns to those classic European roots. 

South Australia’s Clare Valley is home base for Palmer, who uses organic, biodynamic produce from her Penobscot Farm as executive chef of the Watervale Hotel. It’s this insistence on the uber-fresh that continues to earn her accolades, with diners and industry heavyweights praising Palmer’s seasonal menu and guiding philosophy. 

Whittle, meanwhile, is the Adelaide chef behind city-centre Herringbone and Toorak Gardens standout Trak. Straight-up delicious food is his signature, much of it inspired by the generosity and freshness of the Med. Now Austria becomes a muse.  

Heritage. Heart. Here’s to the most delicious of traditions. 

INCLUSIONS –

• Food: Four courses
• Beverages: One welcome drink
• Additional beverages available for purchase

MORE INFORMATION –

• Age 18+ event
• Caters to vegetarian dietaries*

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the organiser of this event prior to purchasing.

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