Sydney’s Lana is teaming up with some of the city’s most talented chefs to host one-off dining experiences until April.
Executive Chef Alex Wong is overseeing the program and kicked off the series alongside Adam Hall from Flying Fish last week, with the pair combining Filipino flavours with local seafood – think pancit palabok and mussels with banana ketchup.
Fellow House Made Hospitality chef Andrianto Wirya from Easy Tiger is up next, and will draw on his childhood for inspiration alongside Wong’s on 21 February – expect udon alla ‘mum’s Bolognese’ with flavours of mapo and scampi ssam with Laughing Cow cheese and nuoc cham.
In March, newly appointed Restaurant Hubert Executive Chef Brendan Fong will combine Japanese flavours with Italian elements, with Russo & Russo’s Robin Oh also channelling Italy but with traditional Korean flavours instead.
Come April 10, diners will be able to sample Oh’s take on a tiramisu with injeolmi and Milkis and a guanciale and kimchi pie.
Each set menu is priced at $119 and bookings are now open.
