Nobu Dubai x Nobu Sydney Four Hands Dinner
Dine on Japanese and Peruvian flavours from two renowned restaurants, as their head chefs come together to take guests on a culinary journey.
Overview
Whether you've had the chance to visit a Nobu restaurant around the globe or have been hanging out to experience its Japanese-Peruvian fusion, this one-night-only collaboration is bound to pique your interest. Described as a four-hands omakase journey, Chef Damien Duviau of Nobu Dubai will link up with Nobu Sydney's Chef Harold Hurtada to present a seven-course feast.
Held at Nobu Sydney on Friday, May 16, these esteemed masters will join forces to pay tribute to Nobu's global culinary brand, and showcase their steadfast commitment to seasonality and respect for the finest quality ingredients. On the menu are signature dishes from both restaurants, allowing guests to experience what shapes Nobu's dishes in far-flung Dubai.
The menu begins with scallop, foie gras and umeboshi shokupan, followed by assorted nigiri, including southern bluefin chutoro, kingfish jime jalapeño, ama ebi konbu with caviar, and salmon shiso with truffle yuzu. Also on the agenda is Australian wagyu A9 with shiitake, parsnip purée and yakitori jus, and a decadent pistachio mille-feuille served with matcha ice cream.
Duviau and Hurtada make a formidable partnership, with the former bringing two decades of international culinary experience to his restaurant, which now appears in the Dubai Michelin guide. Similarly, Hurtada has spent the last 11 years working with the Nobu Group, helping the Sydney restaurant earn a prestigious Chef Hat in the Good Food Guide Awards.
Information
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