Wednesday 18th April, Canberra’s nationally renowned chef Ben Willis from Aubergine restaurant will be joining head chef Alastair Waddell and forager Peter Hardwick to create a series of one-off menu exploring and showcasing Australia’s underutilised native and wild ingredients. With stints at culinary great Marco Pierre White’s restaurants, Ben is known for his contemporary style that pays homage to classic cooking techniques, and consistently been the most hatted chef in town – currently two chef’s hats for Aubergine and one for Civic venue Temporada. Ben will soon be bringing his intricate and highly seasonal cooking style to the Byron Bay palate.
4 courses | $75 per head + $45 with wine pairing
email here or call 02 66872644 to make your reservation