South Melbourne’s The Crux & Co., will transform from brunch institution to fine dining destination when it joins forces with Masahiko Yomoda – a Michelin star chef from previous venue Arbace – for an exclusive six-course degustation dinner on Saturday, 21 July 2018.

The event will see Yomoda, corporate chef with Tetsujin group, take helm of the kitchen alongside The Crux & Co’s. esteemed head chef Ryo Northfield – a star protégé of well-known Japanese chef and Iron Chef star, Hiroyuki Sakai.

This opportunity will see the two powerhouses – who have previously worked together in their homeland, Japan – bring together the finest of their culinary expertise to create a decadent six-course dinner that will marry together the best of French and Japanese flavours this winter.

The carefully selected dishes – which can be enjoyed with matching wines – include a first course of sea treasure followed by a foie gras parfait (Northfield) and a Kabayaki barramundi and David Blackmore wagyu sirloin (Yomoda). Full menu details are below.

The dinner is the first of a series of special events The Crux & Co. has planned, providing guests an opportunity to see another side of chef Northfield’s repertoire.

The Crux & Co.

35 Albert Road South Melbourne, VIC 3004 |   $110 per person includes 6-course set menu OR $150 per person includes 6-course set menu with matching wines.

Tickets: www.eventbrite.com.au/e/the-crux-co-winter-degustation-dinner-tickets-47251708131

 

Introducing Crux & Co’s Latest Venture
Introducing Crux & Co’s Latest Venture
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South Melbourne’s The Crux & Co., will transform from brunch institution to fine dining destination when it joins forces with Masahiko Yomoda – a Michelin star chef from previous venue Arbace - for an exclusive six-course degustation dinner on Saturday, 21 July 2018.
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