Calamari will be as scarce as the proverbial hens’ teeth later this month – and local gardeners will need to protect their fig trees – if five of Sydney’s leading chefs have their way this Wednesday (27 Oct). They’re preparing to serve a Mediterranean-style degustation menu to as many as 1000 people, on Pier Two at Walsh Bay, Sydney.
Around 80kg of calamari and 2000 figs are just two ingredients on a very long list that has been drawn up by the chefs of the Walsh Bay Precinct in readiness for a dinner with a difference.
Preparing to plate up for 1000: Walsh Bay chefs (BR, L-R): Adam Humphrey, Arras; Roberto Taffuri, Ventuno, Serif Kaya, Ottoman and (FR, L-R): Theresa Gibson, Simmer On The Bay, Chloe Kinajil, FireFly, Brigid Kennedy, Simmer On The Bay.
The inaugural ‘Palette on the Pier’ dinner was created by the Walsh Bay Precinct Partnership to highlight the restaurants of the area and raise funds for Regional Arts NSW.
Chefs Adam Humphries (Restaurant Arras), Serif Kaya (Ottoman), Roberto Taffuri (Ventuno), Chloe Kinajil (Firefly) and Brigid Kennedy (Simmer on the Bay) are combining their talents – and their logistics skills – to create and serve a very special menu under the stars.
“This is a special place in Sydney that combines cultural organisations, great restaurants and cafés in a peaceful waterfront location,” says Ms Kennedy, who is the Chair of the Walsh Bay Precinct Partnership.
“We wanted to create an event that brings together food lovers and arts supporters to enjoy fine food, wine and entertainment in the tradition of an Italian village feast and help the non-profit arts organisations who are our neighbours in this unique location.”
Up to 250 tables will be set up along the picturesque wharf, with diners relaxing under the stars (or under cover if it rains) and enjoying six courses of great food accompanied by a selection of wines to match the different courses, all sourced from the central west (Canowindra) wine region of NSW.
Aside from the calamari, the menu also includes savoury duck, mushy peas and malt vinegar, a Northern English style meatball dish that will require 100 kilos of pork and five kilos of peas. For the fig fans, Tuscan veal with fig salsa and parmesan crisps will not only rely on 2000 figs, but also 150 kilos of veal and 3000 egg and baby tomatoes.
Close to 1000 bottles of wine from Swinging Bridge Estate, Falls Wines, Wallington Wines, Gardners Ground, Rosnay Wines and Toms Waterhole will expertly match the meal.
Entertainment is a city country mix of jazz bands Sixty Six and Fish Fry, while an auction of work donated by a range of artists will take place during the evening.
