Ben Hildred makes his mark as new Head Chef at Bang Bang with a tasty Bang-Quet spin

Bang Bang is excited to welcome Ben Hildred as their new head chef, and to celebrate he’s debuted a delicious line-up of Indochine eats with Bang Bang’s latest Bang-Quet.

Ben most recently assisted with the rollout of the Espy’s Mya Tiger kitchen and previously served as head chef at Coda. Group operations manager for Riverland Group, Egor Rodichkin states: “We’re really excited about Ben taking over the kitchen at Bang Bang, his culinary knowledge will certainly deliver an outstanding experience to our guests and will strengthen the culture of our staff.” 

As diners dip into a "feed me" style Bang-Quet, tastebuds will come alive when devouring marinated mussels with punchy chilli jam, chargrilled Assam lamb ribs and buttery white wine clams.

The feast won’t stop there, with succulent Hopkins River beef short rib Vietnamese Bo Kho stew, Thai roasted poussin and fresh papaya salad to fill you up. Topped off with a five-spice apple turnover for a sweet treat to finish with. At $59 per person, and just an extra $29 for a cocktail on arrival and two glasses of paired wine, it’s time to gather four or more friends and enjoy the enticing "feed me" menu!



  • Marinated mussel betel leaf, chilli jam, toasted coconut
  • Chargrilled Assam lamb ribs
  • Clams in lime butter sauce


  • Thai roasted poussin
  • Papaya salad
  • Hopkins River beef short rib Bo Kho
  • Apple and savoy cabbage slaw


  • Five spice apple turnover

Available every day from 11am to close. $59 includes Bang Bang Bang-Quet + $29 for a cocktail on arrival and two glasses of paired wine. *Bookings essential via 8692 2680