Join us for a special evening at Coogee Wine Room, where Chef Joshua Osborne and Head Chef Ken Yong bring together their extensive experience and passion for sustainable, locally-sourced produce.
Your experience begins with a selection of snacks, followed by entrees, mains and dessert all curated with a focus on Australian produce and sustainability. Dishes are completed with Australian ingredients, Japanese seasonings or fresh truffles from The Truffle Farm in Canberra - making this menu an extra special creation that is not one to miss!
Event Details:
Date: Sunday 25 August
Time: From 4pm
Location: Coogee Wine Room
Price: $120 per person
MENU
Merimbula Sydney Rock Oyster, lardo, chilli
QLD Scallop, ponzu
Parmesan & Truffle pain soufflé
'Steak Frites', shio kombu
Sonoma Mission Loaf Bread, cultured butter
Kingfish & Cabbage Farci
Wild Kingfish, rhubarb, ice plant
Black Opal Wagyu Rump cap, truffle & black garlic jus
Brussel sprouts, chardonnay vinegar, mustard
Butter lettuce salad
Milk ice cream, macadamia, sunrise lime meringue
About the Chefs:
Joshua Osborne:
Joshua Osborne brings 15 years of hospitality experience to this special collaboration with close friend, Chef Ken. He has honed his skills at top Sydney establishments like Jonah's and Quay. Joshua's passion for food led him to Singapore for two years, immersing himself in its vibrant culinary scene. Upon returning, he joined The Saint Peter Group at the Fish Butchery and Charcoal Fish, working alongside Joshua Niland. This experience deepened his knowledge, which he shared with colleagues and clients. Joshua now continues his culinary journey at Salesforce in Circular Quay. Joshua's cooking highlights local produce, sustainable practices, and the nuanced flavours from his time in Asia.
Ken Yong: Head Chef Ken, is a passionate and creative chef who blends modern and traditional cooking styles. His imaginative dishes focus on fresh, quality produce and the ‘farm to fork’ concept, aiming for seasonality and sustainability while minimising waste.
Ken began his career in small, family-run eateries like Essenza Italian in Surry Hills, before moving on to hatted establishments such as Jonah’s, Tetsuya’s, Quay, and Oncore by Clare Smyth. To expand his skills, he has worked at Singapore’s Waku Ghin, Malaysia’s TEN Japanese Fine Dining, and Sydney’s Bridge Room. Before joining Coogee Wine Room, Ken was Sous Chef alongside Josh Niland at Petermen in St. Leonards.