Regional Dining

Date: Saturday, 13 October 2018
Time: 6:30pm – 10:00pm
Venue: Hyde Park Palms, Hyde Park North (St James Station), Elizabeth St

We can’t always get out of the city to get to the country for all its delights – so we asked it to come to us instead. Our Regional Dining event is the best of regional fare, right here in the middle of the CBD. The night will feature three heavy-hitters in the restaurant game from across the country.

Phil Wood, who traded Sydney’s Rockpool and Eleven Bridge for the Mornington Peninsula’s culinary and wine destination Point Leo Estate Restaurant (VIC), with Phil at the helm Point Leo has already been ranked in the Top 100 by The Financial Review Australia’s Top Restaurants Awards 2018.

Joining Wood is Emma McCaskill, who was instrumental in putting Adelaide’s two Chefs Hat Magill Estate (SA) on the Australian fine dining map, and who now heads up restaurant, The Pot by Emma McCaskill, in Adelaide’s Hyde Park. McCaskill’s Pot is simmering in awards with a 2018 Good Food Guide Chefs Hat as well as debuting on Australia’s Top Restaurants Top 100 list, 2018.

For our third regional star we go north to Cabarita Beach where Ben Devlin’s Paper Daisy (NSW) has become one of Australia’s most talked about regional restaurants. Ben nabbed the 2014 Brisbane Times Good Food Guide Young Chef of the Year gong when he was at Esquire in Brisbane (he also worked at Rene Redzepi’s Noma restaurant in Copenhagen). He left the hustle bustle of Brissy to become head chef at Paper Daisy, also awarded a 2018 Good Food Guide Chefs Hat as well as making Australia’s Top Restaurants Top 100 list.

So there’s no need for a tree-change just yet, just grab your tickets to Regional Dining and let us bring a taste of the provincial to you.

  


Ben Devlin,
Paper Daisy

Ben has had a stellar career, from nabbing the 2014 Brisbane Times Good Food Guide Young Chef of the Year gong when he was at Esquire in Brisbane, to being chef-de-partie at Rene Redzepi’s Noma restaurant in Copenhagen (the four times winner of Best Restaurant award in The World’s 50 Best Restaurants).

From Noma to Northern NSW, he now heads up the kitchen at Paper Daisy, Halcyon House at Cabarita Beach. It’s one of Australia’s most talked about regional restaurants, awarded a 2018 Good Food Guide Chefs Hat as well as making Australia’s Top Restaurants Top 100 list.


Emma McCaskill,
The Pot by Emma McMaskill

Emma McCaskill, has an impressive number of Australia’s best restaurants on her CV, let alone some international restaurants that you’re sure to have on your bucket list. On home soil, she can list Sydney establishment Tetsuyas’s, as well as Adelaide’s two chefs hat Magill Estate.

She’s also worked in the kitchen of London’s famous nose-to-tail restaurant, St John, as well as Tokyo’s Narisawa, where she was the first ever non-Japanese chef employed. McCaskill now heads up The Pot by Emma McCaskill in Adelaide’s Hyde Park, where she’s already earned them a 2018 Good Food Guide Chefs Hat as well as debuting on the 2018 Australia’s Top Restaurants Top 100 list.


Phil Wood
Point Leo Estate Restaurant

Chef Phil Wood is an essential part of the rise and rise of Australia’s dining excellence. His passion was clear from the beginning, winning the Josephine Pignolet Award for Best Young Chef in 2007 while he was a sous chef at Tetsuya’s.

This opened doors, and in the same year, he took a role as chef de partie at The French Laundry in the Napa Valley, CA. He joined Rockpool as Head Chef in 2009, and then Executive Chef in 2010. By 2012, Rockpool was awarded three chef’s hats. Wood then spearheaded Rockpool’s evolution into Eleven Bridge.

In 2017, Wood headed to the Mornington Peninsula’s Point Leo Estate Restaurant as Culinary Director. He’s already earned Point Leo Estate Restaurant a Top 100 spot in The Financial Review Australia’s Top Restaurants Awards 2018. It’s been a tasty tree-change for one of Sydney’s most iconic chefs.

Info

6:30pm Saturday, 13 October 2018

Hyde Park North (St James Station), Elizabeth St

$150 + transaction fee (Ticket includes: 3 course sit-down dinner with Brand's Laira wines, beers supplied by James Squire and Talisker Whisky)

Terms and Conditions

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.

View all Terms & Conditions.

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