Fervor and Restaurant Botanic Unite at Howard Park
Paul “Yoda” Iskov and Jamie Musgrave go way back.
Iskov cooked at Noma, DOM in Sao Paulo and Melbourne’s Vue de Monde, before starting roving dining experience Fervor.
Musgrave is a Dunsborough boy. He’s worked at Knee Deep, Sydney’s Rockpool, and local fine diner Vasse Felix. He also spent two years working under Iskov at Fervor. Now he’s the executive chef at Restaurant Botanic, one of the country’s most prestigious degustation diners.
This month, Musgrave is teaming up with his former mentor for a one-off degustation dinner at the Howard Park Wine Chapel.
An intimate group of 30 guests will get to experience the multi-course menu and chat to both Iskov and Musgrave about the inspiration and techniques behind each dish.
Each course will be paired with a wine from Howard Park’s collection.
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