This initial WINTER dinner will be influenced by what can be observed around us at this time of year, and by our memories of winter. Ben and his team hope to enhance the characteristics of our ingredients, and to tell a story about what can happen in our shared habitat this season. The focus ingredients for the menu will be fresh game birds, mountain goat, crab, apples and wood. The dinner will offer 6 courses in a tasting menu with additional snacks. An optional alcoholic beverage pairings is also available.
Please choose the beverage pairing specifically selected by our sommelier to be served with each dish. Should you decide to forgo the wine pairing, you can purchase this option on the evening of the dinner at the posted price with an additional $20 surcharge. Alternatively you can purchase all beverages in the pairing menu by the glass or bottle.
MORE THAN YOU EVER WANTED TO KNOW
Ben has worked locally and overseas in Byron Bay, Brisbane and Copenhagen. He was the Queensland Finalist in the National Appetite for Excellence awards in 2006 and 2008 before heading to Copenhagen to spend two years with Rene Redzepi at the world’s No.1 restaurant Noma. Since 2011 he works as Head Chef at Brisbane’s multi-award winning restaurant Esquire. In 2014, Ben is a finalist for the Good Food Guide’s Young Chef of the Year Award and has been named one of “Australia’s Next Young Chefs to Watch” by Restaurant Australia.
In his spare time, Ben is involved in design collaborations and founded Beerkary Bakery, which brings together craft beers and beer-matched pastries. This pop-up concept bakery does quarterly events across Brisbane, creatively collaborating with bars and brewers. Taking inspiration from the likes of Michel Bras, he aspires to create food that respects and connects to regions, stories and memories.