Oh what a night! The Curated Plate dinner w/ Matt Golinski

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Our first Butcher & Chef Night in a post-COVID world was a resounding success, with 40 guests dazzled by Matt Golinski’s three-course menu and Ewen Macpherson’s fine wines from award-winning Symphony Hill Winery. A tremendous thank you to our own head chef Brad Fechner for assisting Matt, manager Jack Bailey for his dexterous butchery demonstration – always a good show! – and of course all the other staff members who worked behind the scenes to make this possible.

As part of the Curated Plate, organisers were encouraged to collaborate with local producers to showcase the bounty of the Sunshine Coast and beyond. The menu did not disappoint, featuring a host of producers and some even generously donated to the goodie bag given to guests at the end of the evening:

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