Chef Chris Donnellan at Ding Dong

Ding Dong welcomes Chef Chris Donnellan for a guest stint at the restaurant. Named Young Chef of the Year by The Age's Good Food Guide in 2009 for his work at Australia's Gingerboy, and subsequently the executive chef at local restaurants like Graze and Kha, the Asian cuisine-inclined talent work the pass at Ding Dong for just three nights at the restaurant presenting dishes like betel leaf with pickled crab ($19), crispy fried duck leg ($24), and banana blossom salad with spicy nuoc cham (Vietnamese dipping sauce) and Thai basil ($24). Donnellan's dishes will be served in the restaurant's Feed Me ($75) tasting menu option, or a la carte.