Sydney’s Lana is teaming up with among the metropolis’s most gifted cooks to host one-off eating experiences till April.
Government Chef Alex Wong is overseeing this system and kicked off the collection alongside Adam Corridor from Flying Fish final week, with the pair combining Filipino flavours with native seafood – suppose pancit palabok and mussels with banana ketchup.
Fellow Home Made Hospitality chef Andrianto Wirya from Simple Tiger is up subsequent, and can draw on his childhood for inspiration alongside Wong’s on 21 February – count on udon alla ‘mum’s Bolognese’ with flavours of mapo and scampi ssam with Laughing Cow cheese and nuoc cham.
In March, newly appointed Restaurant Hubert Government Chef Brendan Fong will mix Japanese flavours with Italian parts, with Russo & Russo’s Robin Oh additionally channelling Italy however with conventional Korean flavours as a substitute.
Come April 10, diners will be capable of pattern Oh’s tackle a tiramisu with injeolmi and Milkis and a guanciale and kimchi pie.
Every set menu is priced at $119 and bookings are actually open.
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