Colin Fassnidge, Anthony Puharich and Matt Kemp
You’re invited to join us for what is sure to be a fun and memorable evening. Join Chef Colin Fassnidge and butcher Anthony Puharich on the ultimate foodie road trip to The Byron at Byron. Teaming up with our new Executive Chef Matt Kemp to celebrate our new menu and revamped surrounds.
Delight in a shared feast style menu, beginning with canapes followed by Anthony’s Charcuterie selection by Victor Churchill. Enjoy sashimi of local cobia with Ballina prawns by Matt Kemp then Colin’s famous shoulder of suckling pig – plus banter from the Irish chef. Finish with panna cotta of local buttermilk.
Menu: Four course feasting menu with paired wines by The Wine Society
When 6.30 March 2 2018
Price: $150 per person
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