Stokehouse St Kilda and Hogget Kitchen unite to celebrate the land and the sea with a special dinner on Wednesday, 4 September
Hosted in Stokehouse’s stunning private dining space, The Palm Room, guests will delight in the evening’s special offering complemented by unparalleled views across Port Phillip Bay.
On Wednesday, 4 September, Stokehouse Head Chef Ollie Hansford will be joined in the kitchen by Hogget Kitchen Head Chef Trevor Perkins, presenting a special event with winemakers William Downie and Patrick Sullivan that explores the environments unique to each of the chef’s home venues.
From the rolling waves of St Kilda Beach to the rich soil of Gippsland, Hansford and Perkins will curate a four-course sensory feast that celebrates both the land and sea.
Hansford will spotlight the ocean, with menu highlights including scallop and snapper cannelloni with carrot noisette, wattleseed crumb and caviar, and roast coral trout with pickled clams, cucumber and Stokehouse butter sauce. And Perkins’s chicken liver parfait, medlar and a rye crisp and nose-to-tail croquettes will reflect Hogget Kitchen’s food philosophy, one that champions local ethical producers while reducing wastage.
A selection of wines by the talented Hogget Kitchen winemakers will be perfectly paired to the bespoke menu, showcasing a range of drops and vintages unique to Gippsland’s diverse variety of grapes.
Location: Stokehouse, 30 Jacka Blvd, St Kilda
Date: Wednesday, 4 September 2019
Price: $165 per person; includes a four-course dinner with matched wines, as well as canapés and a cocktail on arrival
Bookings: via this link, or by contacting (03) 9525 5555 or firstname.lastname@example.org
Image credit: Tim Grey