Event
Town Square Kitchen Brunch - Indulgence
Adelaide
From $180.00
Hedonist at heart? Welcome. Tasting Australia calls for indulgence, uniting guests who seek culinary adventure in all its ephemeral glory. Now - for one very special brunch - comes a chance to go further. Trailblazing chefs. Opulent ingredients at their harvest peak. Luxury just became even more delicious.
Lauren Eldridge will be among stars shaping this Town Square Kitchen experience. Recognised for both her skill and potential, she progressed from apprentice to head pastry chef at Sydney fine diner Marque before roles across Michelin-starred European restaurants. Time in Melbourne was followed by a move to Berowra Waters Inn in New South Wales, a mod-Oz beacon where her creativity continues to shine.
Global kitchens have also inspired Sam Young. Considered one of the hottest chefs in Australia, he has worked in a string of top Sydney restaurants - Mr. Wong, Ms G's, Queen Chow, Totti's, Lotus - and today stars at his new restaurant S'More and private events, often enhancing dishes with shavings of truffle or dollops of caviar.
South Australia's Clare Valley is home to Nicola Palmer, executive chef at the Watervale Hotel and manager of both the venue and nearby Penobscot Farm. Its organic and biodynamic beds nourish much of the produce used in Palmer's dishes, each capturing the region through seasonal ingredients.
Expect premium fare, stellar beverages and a seriously good time.
Lauren Eldridge will be among stars shaping this Town Square Kitchen experience. Recognised for both her skill and potential, she progressed from apprentice to head pastry chef at Sydney fine diner Marque before roles across Michelin-starred European restaurants. Time in Melbourne was followed by a move to Berowra Waters Inn in New South Wales, a mod-Oz beacon where her creativity continues to shine.
Global kitchens have also inspired Sam Young. Considered one of the hottest chefs in Australia, he has worked in a string of top Sydney restaurants - Mr. Wong, Ms G's, Queen Chow, Totti's, Lotus - and today stars at his new restaurant S'More and private events, often enhancing dishes with shavings of truffle or dollops of caviar.
South Australia's Clare Valley is home to Nicola Palmer, executive chef at the Watervale Hotel and manager of both the venue and nearby Penobscot Farm. Its organic and biodynamic beds nourish much of the produce used in Palmer's dishes, each capturing the region through seasonal ingredients.
Expect premium fare, stellar beverages and a seriously good time.
<p>Disabled access available, contact operator for details.</p>
Price
From $ 180.00 to $ 180.00
