NSW Branch - Late Summer Members Event
| Theme | NSW Branch - Late Summer Members Event |
|---|---|
| Venue | Cafe Patina |
| Location | 64 Coonanbarra Road, Wahroonga |
| Date | Mar 28, 2018 |
| Time | 7:00pm |
| Chef | Stewart Wallace |
| Wine Selection | Peter Barrter |
| Registration | Closed on Mar 25, 2018 |
| Price |
Members: 170.00
Guests: 195.00
|
|
This event has capacity limit of 30 people.
Registered: 0, Slots Available: 30
| |
Stewart Wallace was engaged as the Head Chef at The Coonanbarra Café in 1992.
After a successful three years of developing and growing the business he left to open the acclaimed Grand National Dining Room at the then newly renovated Grand National Hotel in Paddington.
With a decade spent travelling the globe and opening restaurants in London and Cape Town, he returned to Sydney in 2001 as Executive Chef at Café Sydney, and for the past twelve years has been the Executive Chef of Garfish Restaurant Group.
The menu is Modern Australian café food bringing the famous ‘Snapper Pie’ and ‘Salt and Pepper Squid with Chilli Jam’ to Wahroonga locals. We focus on honest, whole food comfort cooking, supporting regional producers and providing organic produce where possible, with plenty of healthy dietary alternatives available.
Booking Form is attached.