Celebrating Decadence with CitiSOLD OUT
10 Chefs. 10 Courses. 1 Night.
Date: Friday, 19 October 2018
Time: 6:30pm – 10:00pm
Venue: Hyde Park Palms, Hyde Park North (St James Station), Elizabeth St
What can we say, some relationships were just made to last. Citi and Good Food Month partnered together a decade ago, and since then, we’ve produced hundreds of incredible food-based events that have celebrated the best of quality food, drink and dining around the country.
To celebrate our 10th year together, we wanted to do something really special. Naturally, we knew we had to host a decadent 10th birthday dinner party. To make it extra special, we invited 10 of the country’s most influential and awarded Citibank Dining Program chefs to each cook up a dish that would be truly memorable. And to host such an event? We found the perfect chef, television personality, and culinary ambassador who has an unbridled enthusiasm for all things food; Mr Alastair McLeod.
We welcome Alastair and a selection of hatted, Australia’s Top 100 Restaurants listed, Michelin-star experienced, internationally and locally loved chefs to the party – all hand-picked by Good Food Month and Citi together.
(L-R Alistair McLeod, Troy Rhoades-Brown)
We start the evening with a selection of canapés curated by three Sydney stars, set to a soundtrack of celebratory tunes. Cue Nelly Robinson, of Sydney’s nel., an Englishman who has worked at Michelin-starred restaurants around the world including Northcote Manor, was recently voted into the top 300 for the Worlds Best Chef Awards, and at just 29, became head chef and owner of nel. Joining Nelly is Paper Bird’s Ben Sears, who has successfully put modern Korean on the map. His little venue, whose signature dish is fried chicken, has impressed critics so much that they currently have a chefs hat and are ranked 43 in Australia’s Top Restaurants. And to finish off the canapé section is Michael Rantissi, of Sydney institutions Kepos & Co and the hatted Kepos Street Kitchen, who worked at 2 Michelin-star restaurant Sugar Club in London. In Israel, he spent time refining his skills at some of the city’s finest restaurants.
After being seated for the evening, guests will settle in for a four-course dinner. Course 1 will be prepared by chef Troy Rhoades-Brown, from esteemed Hunter Valley restaurant, Muse Restaurant. Course 2 is designed by two chefs whose restaurants have been perpetually successful, and Sydney’s dining landscape wouldn’t be the same without them; Giovanni Pilu of Pilu at Freshwater & Alessandro Pavoni of Ormeggio at the Spit.
(L-R Nelly Robinson, Giovanni Pilu)
Course 3 will be left to stellar talent that is housed over at The Star’s high-end restaurants; Dany Karam of BLACK Bar & Grill, and Chase Kojima of Sokyo. Karam trained for five years in his home country of Lebanon, including a stint as Senior Chef de Partie Chef at Beirut’s award-winning restaurant Le Centrale. He then moved to Nice, France where he honed his skills on modern cuisine at Michelin-starred restaurant, Particulier. Kojima comes from a lineage of master sushi chefs. He worked internationally for the prestigious Nobu restaurant group, including four years in Las Vegas working under Nobu Matsuhisa, then across Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef. Kojima opened the hugely successful Sokyo in November 2011 at just 29 years of age.
(L-R Dany Karam, Chase Kojima)
Finish on course 4 by Aqua Dining’s Davide Rebeccato and Sydney legend, Hamish Ingham of Banksii. Rebeccato, an Italian native, has cooking in his DNA. His parents used to run a restaurant, plus he’s got three generations of bakers in his blood. Add to that a deep love and passion for traditions of Italian cuisine and you’ve got one of the best classical Italian chefs in the country. Ingham has been a vital life-force in Sydney’s dining scene ever since, in 2004, he won the prestigious Josephine Pignolet Young Chef of the Year Award. After working in the US at the Gramercy Tavern, Craft and Amy’s Bakery in NYC, as well as Alice Water’s seminal Chez Panisse, he returned to Sydney to work at the legendary Billy Kwong’s. Following that, Ingham opened Bar H, and later, Banksii.
(L-R Davide Rebeccato, Alessandro Pavoni)
We hope you can join us for, quite literally, the party of the decade! Come celebrate all that is good food and dining in Sydney, and the relationship that has made all of this possible.
Hyde Park Palms cake created by Katherine Sabbath.
This event is strictly 18+.
Entry will not be permitted to guests under 18 years of age.
Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at share tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.