Wednesday 6 March. Celebrated Chef Matthew Crabbe is joining Head Chef Alastair Waddell and forager Peter Hardwick for a one-off menu exploring Australia’s underutilised native ingredients with a Japanese twist. Through ECN Hospitality, Sydney-born Matthew, now runs the kitchens of three of Tokyo’s most popular venues; Two Rooms Grill|Bar, Ruby Jack’s Steakhouse & Bar, Septième Brasserie, and one in Manila (Ruby Jack’s Steakhouse & Bar – City of Dreams). Matthew’s stellar CV includes being sous chef at Tetsuya’s as well as Michelin-starred restaurants and five-star hotels in the United States, England, Japan and Mexico.
5 courses | $95 per head + $50 with wine pairing
email here or call 02 6687 2644 to make your reservation