This collaboration between Scott Pickett from Melbourne’s Estelle Bistro and Black Bar & Grill's executive chef Dany Karam will present a modern four-course grill menu with a touch of old-school nostalgia on Wednesday October 25.
Start with canapés including delicate smoked wallaby with confit yolks; whipped cod's roe with salt and vinegar potato; beef carpaccio with anchovy mayonnaise; and buffalo mozzarella with basil, tomato chutney and olives. Then move onto mains of smoked pork with crème fraiche and pea veloute; confit king salmon with horseradish cream, caviar and crunchy squid ink crumbs; and lamb with broad beans and charred lettuce. Each course will be paired with a complementary wine to enhance the flavours of each dish.
Tickets to this one-night-only dining event are $185.