Our skilled chef will take the mystery out of preparing duck and pork belly, learn the foundations to cook restaurant quality dishes at home. Confit and roast duck legs, pan sear duck breast and then learn how to get incredibly moist pork belly with a crackling crunchy top .…it is all easier than you think!
Our wine specialist, DJ Pieroway has selected the perfect pinot pairings with each course.
$140 per head.
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Confit Duck Cigars with Pickled Cucumber Relish
Pan Roasted Duck Breast with textures of Pumpkin and Tamarind Glaze
Roast Pork Belly with the Perfect Pork Crackling
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London