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

Saturday 3 August, Yacht Club
$90 Adult, 5 courses with matched wines


Event Details