Welcome to the Dinner Club
This month's Dinner Club theme is highlighting regional produce and wines. Our chefs will be celebrating the hard work of our regional producers and winemakers.
The Dinner Club is the occasion for our regional chefs to shine, be inspired and get their creative juices flowing. It is the chef’s night to create a fabulous meal of whatever inspires them. There are no boundaries, recipes are created and trialled and re worked. The idea behind this evening is to keep our hard working chefs inspired and having fun in an industry that is renowned for burnout and killing creativity. We don’t like to term any of our dinners fine dining we just like to say we serve really good food in a unique venue with a communal shared table feel….this is the Food I Am experience! (If you are looking for a quiet romantic dinner for two this is definitely not the night for you)
The Dinner Club is different to our other food events whereby we mostly do shared platter meals at the Dinner Club we always serve a four course plated dinner. We hope you enjoy trying something new, sometimes this menu draws from a particular region of the world, sometimes there is inspiration from a well renowned chef and other times it may be a new dish that the chef has been wanting to create. Chef Soon Lee Low loves to create these Dinner Club menus and often brings in another regional chef to share the floor and prepare one of the four courses, it is always a great collaboration.
Buon Appetito
Tania, Chef Soon Lee Low & The Food I Am Team
INCLUDES – 4 course dinner. Beverages available for purchase on the evening.
NB - Due to the nature of these dinners dietary requirements can not always be catered for.
Cost $99 / includes 4 course Chef's choice dinner.
“We had a girl’s weekend to Wagga Wagga and whilst checking out the cooking classes we stumbled across “The Dinner Club” at Food I Am. We were lucky we booked early and snagged our seats at the long table where we enjoyed the culinary talent of chef Soon Lee Low. The property is beautiful and the open kitchen turned dining room is perfect for a fancy feast in a relaxed and comfortable atmosphere. We loved the communal dining, it was so much fun, the food was delicious and the service amazing. Thanks to Nerida and her wonderful team for looking after us. We can’t wait to come back to this little gem”
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