6 Hands Dinner - 19 November 2018

19 November 2018

 

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

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