Rosheen Kaul Is Finally Cooking in Melbourne Again

Rosheen Kaul has been busy. Since stepping down as Etta head chef in April, she’s cooked at pop-ups in Sydney with Danielle Alvarez , Trish Greentree and the Porcine team. But the James Beard Award-winning Chinese-ish author hasn’t cooked for Melburnians since hanging up her Etta apron.

Now she’s back with a series of Sunday lunches at Bar Bellamy – and she’s bringing her chef friends along.

With the exception of the first lunch on Sunday December 8, where Kaul will be leading the kitchen solo, each week, she’ll be joined by a superstar chef or an up-and-comer in the industry.

“This is a chance for my big-dog chef friends to do something different from their usual,” Kaul tells Broadsheet.

Hugh Allen of Vue de Monde , who typically oversees a team of chefs preparing a $360 multi-course degustation, will collaborate with Kaul on a simple, sharing-style meal. And Shannon Martinez of Smith & Daughters – one of the biggest champions of vegan food in Australia (though she herself is not vegan) – will be cooking a non-vegan meal for the public for the first time since opening her restaurant.

“I’ve been stockpiling jamon since Rosheen asked me to do this,” Martinez says. “I’m cooking the food my grandmother taught me that paved the way for me as a chef. This is the food of my soul, the food that makes me proud of my heritage.”

The four-course set menu lunches are $75 per person. Bookings are open. See Kaul’s full schedule, including her cooking partners, below.

Rosheen and Friends

Sunday, December 8
Rosheen Kaul solo

Sunday, December 15
Jett Alexander of Osteria Illaria

Sunday, December 29
Podge Kennefick of Marion Wine Bar

Sunday January 5
Glen Miller of Wally’s

Sunday January 12
Shannon Martinez of Smith & Daughters

Sunday January 19
Steve Nairn of Omnia and Yugen

Sunday January 26
Nik Hill of Porcine

Sunday February 2
Hannah Watt of Bellota

Sunday February 9
Hugh Allen of Vue de Monde

Sunday February 16
Tom Sarafian

More chefs and dates to be announced.