In August, Taste Dining Experiences: Melbourne presented by Diners Club is all about the open fire and hot coals as Andrew Walsh of Cure, Singapore, will join top chef Scott Pickett for a residency at his two-hat South Yarra restaurant, Matilda 159.
Andrew’s illustrious career has seen him working under Jason Atherton as Sous Chef at established Michelin-starred Pollen Street Social, as well as Tom Aikens at his eponymous one Michelin-starred restaurant, modern British cuisine in lively surrounds.
“Scott Pickett is someone I admire as a pioneer of the culinary world from his London days to the great success he has achieved back home in his Melbourne restaurants. I am very excited to cook with him in this beautiful city with his great team at Matilda 159” – Andrew Walsh, Cure The pair will create a genuine collaboration through Scott’s open fire cooking, intimate knowledge of local produce fused with Andrew’s Irish heritage with a Japanese Asian twist.
“I’ve admired what Andy has done in Singapore and how he has progressed as a chef and restaurateur over the last few years. It’s exciting to be cooking with him at Matilda. It’s always wonderful to share my kitchen and restaurant with a like-minded chef for a night of great fun, food and wine” – Scott Pickett, Matilda 159
- 6-course collaborative menu
- 2 Tanqueray gin cocktails
- Sapporo beer