Josh Niland – of Sydney restaurant Saint Peter – is heading to Melbourne for a one-off event at Vue de Monde. With executive chef Hugh Allen, he’s plotted a special lunch service to raise funds for fire relief.
Expect Sydney rock oysters ($5 each) and fish’n’chips ($28) – sustainable fisherman Bruce Collis will be donating produce for event, including line-caught rock flathead from South Gippsland’s Corner Inlet. For dessert: Saint Peter’s signature lemon tart ($16) and other sweets from South Yarra’s new European-leaning restaurant Omnia.
One hundred per cent of proceeds will go the Australian Red Cross Bushfire Disaster Relief and Recovery Fund.
From 12pm until sold out. Walk-ins only.