Warren Turnbull Chef for Vogue Living Champagne Dinner
The most prestigious event on the annual culinary calendar has been announced. The 2011 Vogue Living Champagne Dinner, in association with the Champagne Bureau, will be held at The Byron at Byron Resort and Spa on Friday 23rd September.
Internationally loved Chef Warren Turnbull, of Sydney’s two hatted Restaurant Assiette in Surry Hills, will prepare a lavish five course French degustation matched with five of the world’s finest Champagnes. Guests include Vogue Living Editor David Clark and acclaimed stylist Sue Kropp, responsible for styling the resort for the event.
“I am honoured to be a part of the Champagne Dinner” said Warren Turnbull. “Great chefs have prepared this dinner at The Byron at Byron previously so it’s a bit of a buzz”.
The Byron at Byron has previously hosted Mark Best (2010), Justin North (2009) and Philip Johnson (2008) as Guest Chefs for the event.
New-Zealand born Warren Turnbull trained in London so he could learn from those he had only heard about, read about and seen on television. After stints at various renowned restaurants around London working with French Chefs such as Marco Pierre White, Turnbull’s introduction to the Sydney food scene came in 1998. He worked for six years with Liam Tomlin and Justin North at Banc, Sydney’s most prized kitchen at the time.
Turnbull opened his own Restaurant Assiette in Surry Hills in 2005, to immediate acclaim. The restaurant held a Sydney Morning Herald Chef’s Hat for three consecutive years until last year when it was awarded a highly prestigious second hat. Assiette has also been ranked in Australian Gourmet Traveller’s Top 100 Australian Restaurants.
The 2011 Vogue Living Champagne Dinner is available as part of a two night package for two:
Two night’s accommodation in a one bedroom Superior Suite at The Byron at Byron Resort, two tickets to Champagne Dinner and full buffet breakfast daily. $1,095 for two people twin share.
Reservations 1300 554 362 | email@example.com
The 2011 Vogue Living Champagne Dinner with Warren Turnbull 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