Take a look at our upcoming event in August 2019!
In August, Taste Dining Experiences: Melbourne presented by Diners Club is all about the open fire and hot coals as Andrew Walsh of Cure, Singapore, will join top chef Scott Pickett for a residency at his two-hat South Yarra restaurant, Matilda 159.
Andrew’s illustrious career has seen him working under Jason Atherton as Sous Chef at established Michelin-starred Pollen Street Social, as well as Tom Aikens at his eponymous one Michelin-starred restaurant, modern British cuisine in lively surrounds.
“Scott Pickett is someone I admire as a pioneer of the culinary world from his London days to the great success he has achieved back home in his Melbourne restaurants. I am very excited to cook with him in this beautiful city with his great team at Matilda 159” – Andrew Walsh, Cure
The pair will create a genuine collaboration through Scott’s open fire cooking, intimate knowledge of local produce fused with Andrew’s Irish heritage with a Japanese Asian twist.
“I’ve admired what Andy has done in Singapore and how he has progressed as a chef and restaurateur over the last few years. It’s exciting to be cooking with him at Matilda. It’s always wonderful to share my kitchen and restaurant with a like-minded chef for a night of great fun, food and wine” – Scott Pickett, Matilda 159
Tickets include six courses with two premium cocktails provided by Tanqueray gin and beer supplied by Sapporo beer.
Please note as this is a one-off event no dietaries can be accommodated.
Welcome Tanqueray Gin Cocktail
savory pineapple linzers
lamb tartare, bone marrow, potato flatbread
singapore laksa, cure style
damper, fermented truffle
jerusalam artichoke, wattleseed
salmon pearls, bonito cream
onion custard, scallop, mushroom (paired with Sapporo beer)
Eugowra quail, red cabbage
marron cooked over coal
smoked brisket, black garlic
pandan milk and honey
zokoko 70%, porcini, tangello
Tanqueray Gin Digestif
Scott Pickett & Andrew Walsh