Vine Double Bay is taking its dining experience to a new level with a new series of chef collaboration dinners to be offered over the latter half of this year. Spearheaded by Executive Chef, Drew Bolton, the dinner series is inspired by memories of growing up in the beautiful Blue Mountains region, cooking with local produce, and enjoying humble meals with his family.
Aptly called Origins Dinner Series, each dinner will see Drew collaborate with one of Sydney’s finest chefs to create an exciting, one-night-only dining experience with a bespoke menu inspired by each chef’s unique origins, cuisine and style of cooking.
The first dinner, Foraged & Gathered, will be held on Wednesday July 27th with ex-Noma Australia chef and Rene Redzepi’s trusted forager, Elijah Holland. Drew and Elijah will create a 5 course meal using wild produce collected from regional areas around the Blue Mountains to create a unique Australian menu. Guests will also be treated to snacks and matching beverages, including a bespoke craft brew created especially for the meal.
The second dinner will be in collaboration with celebrity chef Danny Russo – a feast incorporating Russo’s roots in provincial Italy alongside chef Bolton’s modern Australian style. This dinner will take place on Wednesday August 24th.
The next exclusive dining experience will be held with Israeli-born ex-Aria chef Roy Ner on Wednesday October 5th, and the final dinner will be with acclaimed Indian chef, Kumar Mahadevan, owner and head chef at Australia’s only hatted Indian restaurant, Aki’s. Kumar will lend his legendary mastery with authentic Indian spices and flavours to this final dinner with Drew.
Each dinner will be accompanied by wines from De Beaurepaire Wines, a family-owned single-estate producer of French-style drops. The grapes are sourced exclusively from a 53 hectare vineyard in the hills above Rylstone, south-east of Mudgee. Temperatures are similar to Tasmania, and the limestone-rich, alkaline soils (rare in Australia) produce growing conditions nearly identical to Champagne and Burgundy in France. The wines are produced by selected top wine-makers to reflect these exceptional conditions with the objective being to produce wines that are elegant, structured, very food-friendly and capable of substantial bottle improvement over time.
Bookings are being taken now for each dinner and can be made by calling (+61 2) 9363 0010 or emailing info@vinedoublebay.com.