Summery Saint Kilda may not be the first destination you dream of as the months get colder, but if you’re a serious foodie you might want to think again. Stokehouse Pasta and Bar's ‘the Humble Pasta’ guest chef series is well underway, and it’s a chance to try dishes from some of Australia’s most celebrated culinary geniuses. The events run from June until September this year, and you’ve got four to choose from.
How does it work? For each dinner, a top chef will take over the all-day eatery’s kitchen to serve up a creative three-course feast inspired by their respective backgrounds – including authentic Chinese and Filipino. Expect tantalising pasta-centric dishes (a little bit more left of centre than your average spag bol) for a flat price tag of only $100 per head.
Not only does the series grant you an intimate look at a diverse array of cooking techniques and influences, but it also allows for an up-close opportunity to meet and greet your resident chef in a more personal setting than other dining events of the same calibre. The menus have all been designed to hero seasonal, local produce.
If you missed the first two residencies throughout June and July, never fear. There are still two left in the pipeline. The next residency takes place on Thursday August 10, featuring highly acclaimed chef Ross Magnaye of Serai (our Restaurant of the Year in 2022), who’ll be taking over the kitchen alongside executive chef Jason Staudt.
Expect a menu that shines the spotlight on Magnaye's Filipino roots, with classic Mediterranean elements sprinkled throughout. Think tuna tonnato with smoked bone marrow; Moreton Bay bug tortellini with smoked bagoong butter and coconut "laing" sauce; and pomelo ensalada. For an extra $19pp on the night, diners will have the chance to try a classic Filipino dessert - ube flan. The wobbly purple yam treat is one close to Magnaye’s heart, perfectly rounding out the meal inspired by his culture.
For wines, you’ve got 85 premium bottles for a flat $79 each to choose from. Group sommelier Wil Martin encourages guests to try something different, with no shortage of classic and experimental drops to complement the feast. Special cocktails, mocktails and beer will also be on hand.
To wrap up the series on September 7, Sydney-based author and chef Danielle Alvarez will be leaving her mark – with a good squeeze of lemon to finish.
To make a booking, head to the website or reserve a table at the current residency here.
