Stanley Chef Series: Clayton Wells x Louis Tikaram

Overview

Make a booking at Stanley for dinner and you're in for a Cantonese and Chinese treat, plus river views either before, during or after your meal — depending on where you sit — thanks to the restaurant's berth at Howard Smith Wharves. Head Chef Louis Tikaram's menu is one of the best in Brisbane, mixing traditional flavours with local ingredients and a global perspective. But for one night only, he's sharing the reins with someone else.

That'd be Clayton Wells, who is no culinary slouch himself. If you've heard of Sydney's acclaimed Automata and A1 Canteen, you've heard of Wells. He's heading to the River City on Thursday, March 30 to showcase dishes from MOD. Dining by Clayton Wells, his latest venture, which is part of the Art Gallery of NSW's newly opened Sydney Modern Project expansion.

Clayton Wells by Nikki To

From 6pm, as part of the Stanley Chef Series, Wells and Tikaram will be whipping up a banquet that highlights both chefs' skills. On the menu: Sydney rock oysters, Hervey Bay scallop siu mai and painted tropical crayfish congee to kick things off, plus a salad of local tomatoes and herbs. There's also Cloudy Bay clams in curry leaf sauce; grilled king prawns with banana blossom, Thai basil and roasted chilli; and Stanley's grilled wagyu with XO butter among the mains. Then, for dessert, diners will tuck into local figs served with long pepper ice cream.

Tikaram and Wells aren't stepping into the kitchen together for the first time, either, after working alongside each other more than 15 years ago at Tetsuya's in Sydney.

Their set menu collaboration costs $220 per person, with drinks extra from Stanley's usual wine and beverage list.

Louis Tikaram