Wednesday 11 October. Hamish Ingham, the chef behind Banksii, Sydney’s first bar & bistro dedicated to vermouth, will be adding a botanical twist to the next Wild Harvest Chef Series. Working alongside executive chef Bret Cameron and forager Peter Hardwick, the one-off menu explores Australia’s underutilised native ingredients. Stuart Proud will be matching each course with a selection of minimal intervention wines from Yarra Valley.
4 courses | $75 per head + $45 with wine pairing
email here or call 02 6687 2644 to make your reservation