Rising Stars Dinner
6.30pm Saturday 3 August, Yacht Club
Enjoy five delicious courses as our up-and-coming chefs take you on a culinary journey through their professional and cultural upbringing, highlighting how it has influenced their cooking.
We will match the dishes with a selection of local wines from our cellar.
Chef Sheng Han Khor, Jamison
five spiced pork belly, goi salad, pickled vegetable, date and raisin chutney
Chef Phoebe Tarrant, Yacht Club
blackened free range chicken, assorted local mushroom, ancient grains, creamy veloute
Chef Bradley Howden, Tuggeranong
beef cheek rendang, coconut, rice croquette, sweet and sour pineapple, bumbu cream
Chef Alex Kimmorley, Woden
caramelised white chocolate and blueberry tart, Ferrero ice-cream, dulce macaron and blueberry dust
Artisan Australian Cheese Platter
with crackers, nuts and membrillo