Seminyak beach bar Ku De Ta’s fine-dining grill Mejekawi is hosting a cooking in Sydney.
As partial of Ku De Ta’s Culinary Collective array of repast clubs, a Mejakawi group of chefs, led by executive cook Benjamin Cross and conduct cook Stephen Moore, will transport to Sydney to combine on a 9-course degustation menu with Frederico Zanellato of LuMi.
Dishes embody pretzels with smoked-tuna tonnato; oxtail soup; blue-eye cod with chilli paste, parsnip and orange leaf; and beef brief ribs with pickled-artichoke sambal and fermented-mushroom butter.
From 6pm to 9pm. The sheet cost does not embody drinks.