Momofuku x Africola

Join us for a one-of-a-kind collaboration like has never been seen before between Africola and Momofuku Seiobo


7 courses and cocktails

Tuesday 14th Aug 4:00 PM

For the August edition of Taste Tuesdays in Sydney, two of Australia's best restaurants (voted no.5 and no.6 by the Australian Financial Review) are teaming up for what could be the collaboration of the year!

Duncan Welgemoed (Africola, Adelaide) is coming to town and is joining forces with Paul Carmichael (Momofuku Seiobo, Sydney), where they'll be serving up a menu that explores the connection between West African and Caribbean food and culture.

This one of a kind collaboration has never been seen before in Sydney and there are just 45 seats available - book yours quick!

The Collaboration:

  • Welcome aperitif cocktail
  • 7 courses
  • Digestive cocktail

Please note that as this is a one-off special event, we cannot accommodate any dietary requirements. Due to the layout of the restaurant, tables will be shared and you may be seated next to another party.

Paul Carmichael

Paul is originally from the island of Barbados, where he began his career in professional kitchens. After graduating from the Culinary Institute of America, Paul worked in kitchens such as wd-40, Aquavit, Asiate and the Tasting Room in New York City and Perla in Puerto Rico.

In 2010 Paul joined the Momofuku Má Pêche team and was appointed Executive Chef in 2011, where he ran the kitchen for four years. During this time he was recognised as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC, and was also nominated for Food & Wine Magazine's People's Best New Chef in 2014. In 2015, Paul moved to Sydney, Australia to become the Executive Chef of Momofuku Seiobo.

Duncan Welgemoed

Duncan is currently one of Australia's most-watched and sought-after culinary talents, fascinating enfant terrible of the food scene, his mesmerising dishes renowned for hitting all five senses hard, and then some. His entrance into the world of food was built on a South African heritage and a home life defined by passion, dive and a side of eccentricity - three qualities that now define his body of work.

Duncan moved to Adelaide to open Africola in 2014, a venture that won best new restaurant in South Australia less than one year after opening, as well as best in state in the Australian Financial Review. In less than two years Africola has been awarded 4/5 Australians by The Australian's food editor John Lethlean, appeared in Conde Nast, the New Yorker, GQ and Travel and Leisure Magazine.