Join us with Veneto-born chef Luca Guiotto, an international renowned and award-winning head chef.

For the first ten year of his career Luca worked in Michelin starred restaurants  in Italy and some of the best 5 star luxury hotels in Switzerland such as, Badrutt Palace in St Moritz.

Luca is renowned in Australia for bringing a taste of Italy to the table using contemporary techniques, instinct, flair and elegance to the classics.

This is a class not to be missed!

 

CLASS MENU

*Crispy sourdough fingers, Ortiz anchovies, chilli dressing.

*Marinated local olives, fennel seeds, citrus, chilli.

*Salad of Jamon Iberico, mozzarella, rocket, lemon oil.

*Mezze Maniche pasta, heirloom tomato sugo, stracciatella.

*Crispy skin barramundi, spicy tomato coulis, charred corn.

*Tiramisu’ (complimentary dessert)

 

NB: Please note these class recipes cannot be adapted for allergies and ingredient preferences.

Allergy Warning – Italian Mediterranean with Chef Luca Guiotto

This class menu contains: gluten/wheat (sourdough, croutons, pasta, panko), dairy (mozzarella, stracciatella, Parmigiano, butter), fish (anchovies, barramundi), pork (jamon/prosciutto), garlic/onion, chili, citrus (lemon, orange), and fennel (seeds/herb).
Some dishes also use wine/sherry vinegar, which may contain sulphites.

No peanuts or tree nuts are used in these recipes, however ingredients may be produced in facilities that handle nuts and other allergens.