Chefs’ Signature Dinner
6.30pm Friday 7 May, Woden
The final event before we shut down last year, our flagship night is back for its seventh year. Our annual showcase dinner is an excellent opportunity for our chefs to unleash their creativity and design a unique dish for an elevated dining experience.
Returning for another year are Executive Chef Jojy Vattoly, who will expertly prepare the entrée, and Head Chef Brad Howden, who will bring a modern twist to the main course. Newcomers to the Signature Dinner, Sous Chef Phoebe Tarrant and Head Chef Alex Kimmorley, will be taking on appetisers and dessert respectively.
Chef Phoebe will make Chefs’ Signature Dinner history as both our first female chef and first Sous Chef to participate. Starting with us as an apprentice in 2013, Phoebe’s talents were recognised in 2019 when she received the ClubsACT Rising Star Award. She’s excited to transport diners to the tropics of South East Asia with ‘Holiday’ in Thailand, a collection of three appetisers inspired by Thai cuisine.
Chef Jojy has featured for the last five years, and will this year present an exciting entrée, putting a fresh take on a classic salmon dish.
Deviating from his usual Asian inspired offerings, Chef Brad will present a delicious White Pyrenees Lamb Collo.
With our Signature Dinner locked in for May, Chef Alex is ending the night with his aptly named dessert, Winter is Coming. Featuring a coffee cake and crunchy chocolate crumble, this will be a delicious finale to a spectacular night.
Diners will be treated to an exciting night of entertainment with Hit Parade, ensuring a fantastic night out.
Canapé – Chef Phoebe Tarrant
‘Holiday’ in Thailand
Coconut milk poached chicken served with fresh Asian herbs.
Spicy shredded green paw paw salad with toasted peanuts.
Thai beef salad with nam jhim dressing.
Matched Wine: Arras Blanc de Blanc
Entrée – Chef Jojy Vattoly
Beetroot Cured Salmon
Beetroot, orange and coriander seeds cured salmon, buttermilk dressing, baby herbs, salmon caviar, grilled zucchini carpaccio
Matched Wine: Eddistone Point Pinot Gris 2020
Main – Brad Howden
White Pyrenees Lamb Collo
Smoked potato puree, pomegranate and mint, pan jus
Matched Wine: Katnook Limited Release Amara Vineyard Cabernet Sauvignon 2018
Dessert – Chef Alex Kimmorley
‘Winter is Coming’
Rich hazelnut cream, coffee sponge, crunchy chocolate crumble, sweet milk sauce and star anise meringue
Matched Wine: Grant Burge 10 Year Old Muscat