Three Michelin stars, 14 courses and the once-in-a-lifetime chance for a front-row seat
The attention-to-detail is ambitious: 25 varieties of vegetables and herbs, including mystique mustard, have been grown-to-order by Dylan Abdoo and his team at Newcastle Greens; Blue Mountains brewery Mountain Culture has custom-brewed a tropical Balmoral Pale Ale with Australian-grown hops and passionfruit; 100 almost-2kg placements have been forced from steel by Matt Mewburn at Eveleigh Works; and Newcastle blacksmith Joey Davey, of Adamas Forge, has crafted knives using native gidgee wood for the duck course.
Guests to the Good Food event will receive an additional take-home gift: a biscuit scone with a special to-be-determined preserve and custom Teacraft tea blend of Black assam tea, lemon myrtle, licorice root and orange oil, for a memorable morning-after.
Almost 4000 seats have already been snapped up for the six-week residency, commencing July 16, and only 200 lunch spots remain.
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