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Friday 26 September
Start: 5.30pm
We are super excited to host Lilly Trewartha who will be taking over the kitchen for the night. Lilly is a Tasmanian-based chef whose Japanese-inspired cuisine is influenced by the lively and eclectic spirit of Japanese Izakayas – a type of informal Japanese drinking establishment. Her experience of cooking in London restaurants Bright and Peg developed a deep love for fresh, locally sourced ingredients – an ethos that continues to define her cooking philosophy.
Each ticket serves as a reservation for one person. 4 courses. A short, curated wine list will also be matched to the menu and available to purchase on the night.
Menu includes: steamed oyster, rice wine vinegar & bay oil // raw sea bass, nori ponzu // Udon noodles with pork ragu & XO sauce, OR mushroom ragu // chocolate mousse, Hojicha cream & golden sesame.
5.30pm tables returned at 7.30pm.
Due to limited space you may be seated on a sharing table. We regret no dietary requirements can be catered for at this event.
Friday 26 September
Start: 5.30pm
We are super excited to host Lilly Trewartha who will be taking over the kitchen for the night. Lilly is a Tasmanian-based chef whose Japanese-inspired cuisine is influenced by the lively and eclectic spirit of Japanese Izakayas – a type of informal Japanese drinking establishment. Her experience of cooking in London restaurants Bright and Peg developed a deep love for fresh, locally sourced ingredients – an ethos that continues to define her cooking philosophy.
Each ticket serves as a reservation for one person. 4 courses. A short, curated wine list will also be matched to the menu and available to purchase on the night.
Menu includes: steamed oyster, rice wine vinegar & bay oil // raw sea bass, nori ponzu // Udon noodles with pork ragu & XO sauce, OR mushroom ragu // chocolate mousse, Hojicha cream & golden sesame.
5.30pm tables returned at 7.30pm.
Due to limited space you may be seated on a sharing table. We regret no dietary requirements can be catered for at this event.