- Chef Dan Hunter is bringing his acclaimed regional restaurant, Brae, to Sydney for a four-night residency at Sydney Opera House.
- Hunter has worked alongside Danielle Alvarez to alchemise some of New South Wales’ best produce.
- The $450 dining experience is primed to be one of the biggest culinary events of the year.
Interstate chef collaborations are few and far between these days but Sydney’s latest culinary exchange could be its best yet.
Brae, chef Dan Hunter’s highly acclaimed organic farm-restaurant in regional Victoria, is a constant presence on the World’s 50 Best restaurants list each year. Along with dining experiences like Adelaide’s Botanic, Geelong’s Igni and Hobart’s Templo, Hunter’s kitchen has been noted as one of Australia’s quintessential dining experiences.
And so it’s a big deal to have Brae up the Harbour City for a whirlwind 4-night residency at the Sydney Opera House, curated by Trippas White Group in the Yallamundi Rooms from January 17-20.
The six-course “Harvest of Purpose” dining experience is offered at $450 per person, resulting from collaboration between Hunter and Danielle Alvarez, culinary director of the Opera House event venues.
Sustainability and purpose-driven cuisine is marked with excellence and complemented by commissioned artworks from renowned Australian artists Emma Davis and Katarina Wells. At least that’s what the Sydney Opera House is promising, and it’s hard to be cynical about it when both chefs have such a strong, storied history working with Australian ingredients and redefining what modern Australian cuisine actually means.
“My belief is that cooking doesn’t start in the kitchen, it starts on the land,” explained Hunter.
“At Brae, we harvest from our land daily and complement that bounty with high-quality, ethically sourced produce from the region – and so bringing Brae’s approach to life outside of its own home and capturing a new sense of place has been an enriching experience”.
The menu, an homage to the Australian landscape and local produce, will be paired with selections from Handpicked Wines, favouring organic and sustainably produced drops. Classic pairings are available with a $265 add-on while premium pairings will set you back an additional $450. A non-alcoholic option is also available for $195.
The menu for Brae at Sydney Opera House has also been released ahead of the season. You can find the full list of what you’ll be eating and drinking below.
Brae at Sydney Opera House menu
Moutai Cocktail on arrival
“Ajo verde” with almonds, cucumber and melon
Potato gem, broad bean and hazelnut with mountain tomme
Lemon cucumbers and lemon myrtle
NV Champagne Elemart Robion ‘VB03’ Grower Champagne, France
2008 House of Arras ‘EJ Carr – Late Disgorged, Tasmania
Brae Farm wheat, nut butter, cultured buffalo milk
Farm tomatoes, ricotta, eggplant caramelle
2021 Cantine Losito Falanghina, Puglia, Italy
2018 Harkamp Alte Reben Riesling, Styria, Austria
Murray cod, king prawn and kohlrabi w/ crustacean butter and finger lime
2018 Domaine de Villet Savagnin Ouillé AOC Côtes du Jura, France
2018 Handpicked ‘Highbow Hill’ Chardonnay, Yarra Valley, Victoria
Fennel rubbed pork loin roasted on the bone with sweet corn and whey polenta and smoked cherry jus
Duck liver cream, cocoa and pistachio
Summer leaves, herb & buttermilk dressing
2021 Handpicked ‘Capella’ Pinot Noir, Mornington Peninsula, Victoria
2020 Domaine Hugenot Pinot Noir, Charmes-Chambertin Grand Cru, Burgundy, France
Strawberry gum ice cream and frozen passion fruit
NV Jaillance Clairette De Die Les Hauts De Desse Ancestrale, Rhone Valley, France
2019 Weingut Brohl Riesling, Pundericher Marienberg Auslese, Mosel, Germany
Moutai at the end for a cheers, served with petit four.
Brae at Sydney Opera House
Where: Bennelong Point, Sydney NSW 2000
When: January 17-20, 2025; 6:30pm – 10:30pm
Price: $450 (six-course menu) with optional beverage pairings ranging from $195 – $450
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