Five years in, it’s hard to imagine Sydney’s eastern suburbs without Margaret. Neil Perry’s celebrated Double Bay diner was technically his retirement plan, but the iconic chef is showing no signs of slowing down.
The evidence: for this year’s Dine Out festival, Perry will cross the bridge for an exclusive dinner at Felons Seafood, where he’ll reunite with head chef Luke Bourke, who went from apprentice to sous chef under Perry at Rockpool Bar & Grill Sydney.
The pair will serve a four-course menu showcasing Margaret and Perry’s favourite dishes and commitment to quality produce, with an optional wine pairing curated by Felons Seafood head of wine Christian Blair and Margaret’s head sommelier Samuel Shepherd.
SAMPLE MENU (SUBJECT TO CHANGE)
Larmandier-Bernier Latitude Blanc de Blancs NV or Super Cold Crisp lager
Five tastes of the sea
Ben’s coral trout with XO butter
Dry-aged grass-fed Coppertree Hereford sirloin with red curry butter
Wentworth’s twice-cooked crisps and cream potatoes
Roman beans with tomato, mint and oregano
Memories of Mirabelle tart
Words by Broadsheet · Published on 16 Jun 2026
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