Matilda | A story of Provenance: The Butcher, the Providore and the Chef
At this collaborative feast, join Matilda Head Chef, Aleksis Kalnins, long-standing supplier and providore, Mark Foletta and Scott Pickett Group’s in-house butcher for a four-course dinner celebrating the butcher, the providore and the chef.
The exclusive event menu will take you on a journey of provenance from farm to table.
Mark Foletta, ‘the providore’ is well respected in Melbourne for his quality, sustainable produce, farmed in Benalla. ‘The chef’, Aleksis Kalnins, has designed a special menu showcasing the best of Mark’s winter seasonal produce, along with the best of our house dry-aged duck, beef and kangaroo from ‘the butcher’.
Mark has had an outstanding crop of Musquee de Provence pumpkins this year that will be paired with Matilda’s house dry-aged Milla Farm duck. The 80-day dry-aged king rib beef will also be paired perfectly with Mark’s organic horseradish. To top it off, Chef Aleksis complements Mark’s own honey with a caramelised white chocolate dessert that shouldn’t be missed.