Working together, Chef Scott Pickett and our own Chef John Horne and Ron McKinlay will craft an exceptional six-course tasting menu, featuring a diverse mix of local and seasonal ingredients. The evening will also represent a momentous reunion, as McKinlay previously served as Pickett’s Chef de Cuisine.
Largely influenced by the South Australian terroir as well as traditional cooking techniques, Chef Pickett owns three award-winning restaurants: Estelle Bistro, ESP (Estelle by Scott Pickett), and Saint Crispin. In December 2017, all three restaurants were recognized in the Herald Sun’s Delicious 100.
Self-described as a “warm-hearted, produce-loving country boy with an obsessive dedication to excellence,” Chef Pickett is passionate about cooking with local ingredients, from ocean to forest. His understanding of seasonality and respect for Australian growers and producers is testament to his origins.
Dates: Sat, Jan 20 + Sun, Jan 21
Time: Cocktail reception from 5:30pm, dinner to follow
Price: $150 (excludes additional alcohol, tax + gratuity)
— cocktail reception —
lemon myrtle + macadamia
black rice + Davidson plum
Wagyu crisp, salmon caviar emulsion + capers
crispy west coast oyster
sour fennel, buttermilk + cucumber
— six-course tasting —
east coast scallop
seaweed, cedar flavoured apple, caramelized onion, crispy seeds + grains
mountain pepperberry, kohlrabi + coral macaroni
roasted québec foie gras
native limes + Minus 8 verjus
game bird consommé
pheasant mousse, wood ear mushrooms + toasted barley
aged muscovy duck
rosella + beetroot variations
vanilla + olive oil sponge
sour cream ice cream, five spice pumpkin seeds + mint
(menu subject to change)
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.