An Early Spring Dinner with Danielle Alvarez
Danielle Alvarez is a friend and colleague, as well as a talented creative cook and chef. You may know her from her stint at Sydney's Fred's or her cookbooks, Always Add Lemon and Recipes for a Lifetime of Beautiful Cooking. We always have them at hand in the kitchen.
Having been trained at The French Laundry outside of Napa, as well as Alice Waters' Chez Panisse, Danielle's cooking is deeply inspired by the seasons. Her cooking and recipes are delicious, utterly moreish, and we (of course) share in her love for the zing of lemon.
After a long winter, we're looking forward to the bountiful harvest early spring brings to Melbourne. Danielle has taken this as her inspiration for a dinner upstairs on Tuesday 16 September, combined with the considered style of service she so loved at Chez Panisse.
The Menu
Yellowfin tuna with citrus, anchoiade & tempura spring onion
Wild nettle & green garlic risotto with taleggio
Grilled duck breast and duck sausage with polenta, broccolini and cumquat salsa verde
Rhubarb and lemon posset brulée with almond Langue du Chat
140 per person, including a drink on arrival.
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