Sydney Fish Butchery's head butcher Paul Farag collaborates with Yagiz Head Chef, Murat Ovaz at the South Yarra restaurant to host 'no waste' dinner for two nights.
This May, Sydney Fish Butchery's head butcher Paul Farag (Monopole, Four in Hand, Gordon Ramsay's Petrus) is coming to Melbourne to host two exclusive dinners with Yagiz Head Chef, Murat Ovaz at the South Yarra restaurant.
This is the first time the long-time friends have collaborated in the kitchen, despite both having worked at Colin Fassnidge's Four In Hand, and between them they bring experience from three continents to the table.
A 'no waste' approach will see all parts of each protein shine and cooked using classical techniques, across dishes such as;
- Raw kibbeh, lamb, mussels, fried bread
- Steamed flounder, cime de rapa, sesame sauce
- Sardines, pickles, crisp bulgur
- Iskender beef, eggplant
Date: Monday 27 May and Tuesday 28 May 2019
Location: Yagiz, 22 Toorak Road, South Yarra, VIC 3141
Timings: from 5:30pm
Price: $130pp inclusive of six courses, additional $59pp for matching wine
Booking: www.yagiz.com.au or (03) 9821 4758
Tickets are limited so early bookings are recommended to avoid disappointment.
*Prior to Fish Butchery, Farag was a chef at Gordon Ramsay's Petrus (UK).