We’re celebrating the beautiful bounty of the ocean haul with acclaimed Scottish chef Isaac McHale (The Clove Club, London), celebrated Australian chef Jesse McTavish (ex-North Bondi Fish, Sydney) and chef prodigy of Vue de Monde Hugh Allen. Starting with a selection of welcome canapés, the lunch will include three main courses inspired by the sea, plus wine and beer, all with ocean views to kill.
The Curated Plate’s Restaurant on Mooloolaba Beach
At just 25 years of age, Allen’s career has already soared to great heights. Starting as an apprentice at Rockpool before rising the ranks at Vue de Monde to executive chef (where he scored two hats in the 2020 Good Food Guide), and even squeezing in a stint at Noma in Copenhagen, Allen has been mentored by some of the world’s best chefs. McHale also learned from the greats, from Mark Best to Rene Redzepi, before founding his own restaurant The Clove Club in East London (currently ranked no. 27 in the 2019 World’s 50 Best Restaurants list, making it the no.1 restaurant in the UK, and holds one Michelin Star), where he champions modern British cooking that’s thoughtful, precise and elegant. Always innovating, McHale makes it his mission to champion British produce, but for this afternoon, it will all be about what’s caught off the Sunshine Coast. He’ll be cooking with McTavish, whose love of the ocean and his farm-to-plate mentality have been an integral part of his menus over the years – from his artisanal-focused and award-winning Top Paddock and Kettle Black cafes in Melbourne to his sustainable seafood menus at Dunes Palm Beach and North Bondi Fish.
The lunch will be hosted by celebrity food personality Justine Schofield, one of Australia’s most inspirational cooks with her long-standing series, Everyday Gourmet. Don’t miss an afternoon in this picture-perfect setting, tasting the natural treasures of the region’s deep blue sea.
General admission tickets tickets on sale 10am AEST Thursday, 19 March with an Early Bird discount of 10% available until 09:59am AEST Thursday 16 April, or until allocation exhausted.
This event is strictly 18+. Entry will not be permitted to guests under 18 years of age. Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at share tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.
Please note as this event offers a set menu, we can only offer dietary substitutions of vegetarian or pescatarian. For any other allergy and or dietary requirements please email us at firstname.lastname@example.org with your query.
Presale tickets available for paid subscribers of Brisbane Times and subscribers of The Curated Plate, Good Food Month and on sale 10am AEST Tuesday 17 March until 9:59am AEST Thursday 19 March or until allocation exhausted. Limited tickets available and on a first come, first serve basis. Early bird tickets on sale 10am AEST Thursday, 19 March.