Friends of the Gantry

FOOD


Chef Joel Bickford has collaborated with some of his industry friends to create a special degustation menu, showcasing the talents of some of Australia's best loved chefs and restaurants with a portion of the proceeds going to OzHarvest. OzHarvest is Australia's leading food rescue charity which collects quality surplus food, distributing it to people in need. Big thank you to the five incredibly talented chef's from last night. You put on a spectacular array of dishes! 

Joel Bickford - The Gantry
James Viles - Biota Dining
Troy Rhoades Brown - Muse Restaurant
Aaron Ward - Electrolux Appetite for Excellence Young Chef of the Year
Hanna Leinonen - Sixpenny

 

The Gantry’s Chef Joel Bickford has teamed up with some of his industry friends to create an incredible ‘Friends of The Gantry’ menu, which will be available for a limited time only during the month of July and celebrates their friendship for a good cause, with proceeds being donated to OzHarvest. The “Friends of The Gantry” menu will run for the month of July at The Gantry Restaurant and will be available as a 5-course degustation for lunch or dinner, with each course designed by one of the chefs involved. It'll cost $99 per person with matching wines at $65 - A portion of the profit for the Friends of The Gantry menu will be donated to Oz Harvest, a charity the chefs are passionate about.

Diners visiting The Gantry Restaurant next month will have the unique opportunity to taste a collaborative menu from some of Australia’s most talented chefs, including the following:

-        Joel Bickford, The Gantry Restaurant

-        James Viles, BIOTA in NSW Bowral

-        Troy Rhoades-Brown, Muse Restaurant in NSW Hunter Valley

-        Aaron Ward, winner of 2016 Appetite for Excellence Young Chef of the Year award

-        Hanna Leinonen, Sixpenny (ex-Amaru, Melbourne and Michelin starred Ragu, Helsinki)

Joel says:

“I chose these chefs first and foremost  becausethey are my friends , but also because they have all influenced or inspired me in one way or another. Hanna’s dedication, eye for detail and pursuit of excellence; Troy’s skill and professionalism having built such a successful iconic business; Aaron’s nonstop commitment to our industry and James really is all of the above and has been a great friend and mentor of mine for numerous years, all of these qualities I would love to possess.”

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Starters

Smoked Newcastle Mackerel - green apple - sour cream - wasabi - dill - wood sorrel

-Troy Rhoades, MUSE Restaurant

Potatoes - truffles - smoked corn - sheeps milk

-James Viles, BIOTA

Main

Pheasant, Joel Bickford (The Ganty)

Pheasant, Joel Bickford (The Ganty)

Murray Cod, Aaron Ward (Young Chef of the Year)

Murray Cod, Aaron Ward (Young Chef of the Year)

Dessert

Sea Buckthorn - carrots - liquorice

- Hanna Leinonen, Sixpenny

Location: Pier One Sydney, The Gantry

Photography: Li-Chi Pan &

Bookings: http://www.thegantry.com.au/ or 02 8298 9910