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The Chairman Group’s Seafood Feast 2018

The Chairman Group’s annual Seafood Feast celebration is not only an opportunity to share their new dishes with Canberra but also an opportunity to offer a statement of who they are and where they are with their food.

“Food is art for us; and like any art, it is driven by a deep desire to create, to explore, to discover. This is a value that we hold above all else and work tirelessly towards.”

Happening from 17 April at Lilotang, Lanterne Rooms and Chairman & Yip.

Find more information via the website.

Seafood feast | Lilotang

Head Chef Shunsuke Ota (formerly of Nobu) combines his traditional Japanese training and techniques with new methods and techniques that he develops himself, often taking inspiration from the traditions of other cultures. The reverence, understanding and respect that Japanese chefs have for seafood is renowned, their skills in its preparation and cooking are unparalleled. The modern Japanese dishes that Shun creates always begin with tradition but have evolved to be very much his own style, typified in his signature Chef’s Sushi plate.

Starting from 17 April at Lilotang, 1 Burbury Cl, Barton. Cost: a la carte from $18, ranging to full tasting menu $75pp Times: Tues to Friday 6 pm to 10 pm.

Booking: Phone: 02 6273 1424 or email: [email protected]

For more information or to view menus, visit the website.

Seafood feast | Lanterne Rooms

 

Daniel Mark and his team make food for the soul; heart-warming dishes, whose roots and spirit lie with their family recipes. Their food combines Nyonya, Malay, Indian and Chinese flavours, prepared and presented using their classical Western training. Seafood plays a central part of their food, the beautiful marriage of bold spices and fresh ingredients. Nothing epitomises this more than the Mud Crab ‘Kam Heung’ style, where curry powder, dried prawns and fresh herbs are used to make the finger-lickingly good coating for the crabs.

Starting from 10 April at Lanterne Rooms, Shop 3, Blamey Plc Campbell.

Cost: a la carte from $18.50, ranging to full tasting menu $95pp Times: Tues to Friday 6 pm to 10 pm.

Bookings: Phone: 02 6249 6889 or email: [email protected]

For more information or to view menus, visit the website.

Seafood Feast | Chairman & Yip

A city of sea and mountains, Hong Kong is famous for its seafood. With its mania for the best and freshest ingredients and its rich Cantonese cooking history, Hong Kong is the perfect blend of history and innovation, where the modern is created while respecting the old. This attitude is exemplified in our Chairman & Yip kitchen team, where the veteran master William Suen works with Andy Ho (Noma) and his team to bring latest ideas to a Canberra icon. Old Hong Kong meets new Australia and beyond, in dishes like the Golden Oyster and Cuttlefish toast.

Starting 17 April at Chairman & Yip, 1 Burbury Cl, Barton. Cost: a la carte from $18, ranging to full tasting menu $90pp Times: Tues to Friday 6 pm to 10 pm.

Bookings: Phone: 02 6161 1220 or email: [email protected]

For more information or to view menus, visit the website.

Photography: Anisa Sabet