Vivid Chef Series: Eleven Barrack x Claude Bosi
These two are collaborating on a six-course Vivid feast where French gastronomy meets Australian creativity.
Overview
French chef Claude Bosi and Aussie chef Brent Savage come from opposite sides of the world. Bosi has headed up a string of two-Michelin-starred restaurants across the UK, including Bibendum in Michelin's former headquarters in Chelsea. Meanwhile, Savage, with sommelier Nick Hildebrandt, founded Sydney's Bentley Group — home to Eleven Barrack, Monopole, Bentley Restaurant + Bar, King Clarence and Brasserie 1930.
However, the two have a lot in common. Both are big on experimenting with big new flavours, while honouring tradition and pursuing technical excellence.
As part of the Vivid Chef Series, their decades of experience will be colliding at Eleven Barrack for just two evenings, on Tuesday, June 10 and Wednesday, June 11. Between them, they've come up with a six-course feast where French tradition blends with Aussie creativity.
You'll get a rare opportunity to try Bosi's famous Camembert soufflé with black winter truffle. On top of that, Savage will be presenting duck liver choux au craquelin, as well as wagyu consommé and soft-poached quail egg tart. The experience will cost you $185 at lunch and $285 at dinner. Opt for matching at wines at $90 or premium drops for $180.
Information
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