WE’RE TURNING 5! To celebrate, Chef Diego has invited two of his very good friends to helm the kitchen for an incredible Six Hands Dinner on 19 November. Chef Stephan Zoisl, owner of Chef's Table by Chef Stephan Zoisl and Chef Drew Nocente, Executive Chef of Salted and Hung will join Chef Diego in preparing a $120 tasting menu with a $65 wine-pairing menu to complement every dish. The first 50 guests to book will receive a very special goodie bag from us!
To reserve your place at this exciting meeting of chefs’ minds, a fusion 5 years in the making, click here to make your reservation.
Drew Nocente | Stephan Zoisl | Diego Jacquet
Tasting Menu $120++ Wine pairing $65++
SNACKS
(Freixenet Vintage Reserve Brut, Catalonia Es, Spain, 2014)
Sourdough bread, beef tartar, horseradish, chives & mustard
by Stephan Zoisl
Spencer gulf prawns, spiced emulsion, mirin soaked ikura
By Drew Nocente
Braised celeriac, burrata, kohlrabi & pistachios
By Diego
STARTER
(Agnusdei, Albariño, D.O. Rias Baixas, Spain, 2016)
Pickled mackerel, charcoal Hispi cabbage, faina & yellow tomatoes
By Diego
(La La Land, Vermentino, Victoria AU, Australia, 2017)
Butter confit egg yolk, potato crème, puffed quinoa, grilled octopus, chorizo & nasturtium
By Stephan Zoisl
MAIN
(Sottano, Chardonnay, Mendoza, Argentina, 2018)
Delica pumpkin & ricotta tortellini, corn & crab bisque, sprouts
By Diego
(Orube Crianza, Rioja, Spain, 2015)
Westholme tri tip, spiced hazelnuts, pickled carrots, cauliflower & roasted sunchoke
By Drew Nocente
PRE-DESSERT
Homemade magnum Popsicle with poppy seeds
By Stephan Zoisl
***
DESSERT
(Taylor’s Fine Port Ruby, Portugal, NV)
Dark chocolate parfait, cherry jam, coconut & cherry sorbet
By Drew Nocente
Petit fours
By Bochinche