The whole menu will be prepared by the internationally acclaimed chef Ben McRae, resident chef at Issaya Cooking Studio, who has lived, hunted, farmed, foraged and cooked in some of New Zealand’s top food and beverage establishments.
This dinner will turn the spotlight on the natural bounties of the rugged wilderness of New Zealand, featuring wild venison loin from the Raukumara gorge, King Ora cured salmon from some of the cleanest waters in the world, and never-before imported bush plants like piko piko, horopito, kawakawa and kumara.
Each course will be paired with rare beer selections (free-flow!), handpicked by Beervana from its global portfolio of craft beers.
This event is happening at Issaya Cooking Studio, Central Embassy, on Saturday, Aug 9. Guests are advised to book quickly since this event is limited to 18 seats. Tickets are B4,500 per person. Contact booking@issayastudio.com or 02-160-5636.
