Lana's Chef Series
For its second collab series, Italian-Asian diner Lana is showcasing smoky Chinese flavours, a punchy Filipino menu and a Barossa-driven celebration of seasonal produce.
Overview
Lana, Hinchcliff House's vibey upstairs Italian-Asian dining room, is following up on the sold-out launch of its March collaboration series with a new round of four-hands events. There'll be three one-off dinners taking place between June and September, with each promising creative pairings and prime produce.
It kicks off on Tuesday, June 3, when Lana's Executive Chef Alex Wong teams up with John Rivera from hatted Melbourne Filipino restaurant Askal. A former San Pellegrino Young Chef of the Year for the Pacific Region, Rivera has made a name for himself thanks to his bold, contemporary takes on Filipino food. The nine-course menu features punchy dishes like oxtail kare-kare doughnuts with peanut curry and bagoong butterscotch; sesame pandesal paired with chicken adobo butter; and Bangalow pork belly tocino served with banana ketchup and atchara. You can elevate your meal with a Chalmers Wines pairing of Australian-grown Italian varietals.
On Wednesday, July 30, Wong welcomes Kyle Johns from Barossa Valley's Hentley Farm to the Lana Kitchen. Johns will showcase his passion for local, seasonal produce via a collaborative menu that channels the flavours of winter in the Barossa.
The third act sees bold, smokey, fiery flavours take the spotlight, as Wong pairs up with Ewa Goralewski from Sydney restaurant Yan on Tuesday, September 23. Goralewski, who spent a decade working in Dinner by Heston's London and Melbourne kitchens, will present the kind of smoke- and fire-backed contemporary Chinese dishes that have garnered the south Sydney restaurant a chef's hat.
Top image: Leigh Griffiths.
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