Internationally loved Chef Warren Turnbull, who operates two of Sydney’s hatted restaurants – Restaurant Assiette and District Dining, both in Surry Hills, was Guest Chef for the prestigious event. Warren’s lavish degustation was matched with five of the world’s finest Champagnes.
Guests include Vogue Living Editor David Clark, Gerry Harvey, Katie Page, TV personality Sarah Wilson and acclaimed stylist Sue Kropp, responsible for styling the resort for the event.
“I had an absolute ball” said Warren Turnbull. “Cooking with Gavin Hughes was great and the weather was stunning. I though the Byron Farmers Markets were amazing. Such a beautiful set up incredible produce. The herbs and the lettuces, the meats, the produce available in Byron is second to none”.
The five courses included Roasted breast and croustillant of quail with Jerusalem artichoke, dates, yams and fennel, Cannelloni of spanner crab with pear gel, brioche, dill and cauliflower and Salad of strawberry and grape with vanilla donuts and a yoghurt sorbet.
This was the fourth Vogue Living Champagne Dinner to be held at The Byron at Byron. Previous guest Chefs were Mark Best (2010), Justin North (2009) and Philip Johnson (2008).
The 2011 Vogue Living Champagne Dinner menu:
Canapés including Seared Kingfish with quinoa, wasabi pannacotta and ponzu
Larmandier Bernier Blanc de Blancs
Canalonni of spanner crab with pear gel, cauliflower, dill and brioche
De Sousa Brut Tradition
Roasted breast and crostillant of quail with Jerusalem artichoke, dates and fennel salt
Bollinger Special Cuvee
Rare roasted First Light venison loin with walnut and foie gras puree, spiced beetroot and puffed wild rice
Gosset Grand Rose
Strawberry and cherry salad with yogurt sorbet, vanilla donuts and mint emulsion
Moet Chandon Nectar.