Red Rock Deli Secret Supper: Giorgio Distefano
Everything about this special dinner is a surprise — except who is cooking.
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Overview
Following four sell-out events across Sydney and Melbourne, which featured MasterChef Australia champ Adam Liaw, Adelaide's Africola chef Duncan Welgemoed, dumpling master from Lotus Dining Group Chris Yan and Melbourne's very own Paul Turner behind Chapel Street's Lover, Red Rock Deli is putting together its final secret supper. And, this time it's bringing one of Melbourne's most renowned chefs to host an exclusive dinner for some very lucky Melburnians.
Giorgio Distefano, the chef behind Cremorne's celebrated Ms. Frankie, is hosting the next mouth-watering feast, which will is inspired by Red Rock Deli's new Chilli, Roast Garlic and Lemon Oil Deluxe Crisp flavour. All the details are very much under-wraps, including what he'll be cooking up. But, despite everything being very hush-hush, here's what we can reveal: Distefano will be cooking up a storm on Thursday, October 17 and his dinner will feature plenty of chilli, garlic and lemon. Plus, the theme for the event is 'Sensorial Savoury' — so expect a menu packed full of flavour. Even better? You'll be treated to matching wines throughout the feast, too.
We can also tell you that this experience will involve more than just the dishes — after arriving at the collection point in Melbourne's CBD, you'll be whisked away to a mystery location where you can expect everything from the decor to the food to elevate your senses — although the menu will remain a secret until you arrive. There are two sessions of this lavish dinner, with room for just 20 guests at each.
Tickets to Giorgio Distefano's secret supper cost $110 per person. Enter the ballot below to be given the chance to purchase tickets. The lucky winners will receive a secret link to buy tickets to the evening on Monday, October 7. Please note, the Secret Supper menu will not cater to ANY dietary requirements or allergies. There are strictly no changes to the menu.
Image: Parker Blain.
