Acclaimed chef Paul Wilson will welcome Sydney chef Lennox Hastie of Sydney’s two hatted Firedoor restaurant for a special, one night only event at Wilson & Market on Wednesday 23 May.
Diners can expect a fiery six-course menu, with both heavyweight chefs creating three courses each. The menu will include the likes of dry-aged beef rib with wood grilled sugar loaf cabbage and toasted hazelnuts, grilled pipis with beach herbs, octopus with grilled radicchio, orange roasted mackerel with puntarella, cherry wood-grilled quail with house pomegranate figs and sweet sausage, and chocolate parfait with chestnut dulce de leche and spiced quince. There will be an option to complement the menu with premium wines from Port Phillip Estate.
Lennox Hastie is known for his fascination with fire. As the chef and owner of Firedoor in Sydney, Australia’s only wood fuelled restaurant, Lennox has created a dining experience like no other.
Originally from the UK, Lennox spent his early career in Michelin starred restaurants across Europe, honing his skills in the kitchen, and discovered his passion for fire after visiting a wood-fired grill in Basque. Relocating to Australia in 2011, Lennox went on to open Firedoor in 2015 with a strong focus on fish, vegetables and aged beef, all wood-fired.
Lennox said: “I’m looking forward to heading down to Melbourne to cook with Paul. We both share a passion for sourcing the best possible produce and cooking with fire which always makes for an enjoyable event.
Paul said: “Lennox is an exciting innovative chef and we’re looking forward to coming up with a great menu together. At Wilson & Market our diners have loved our combination of amazing produce, cooked using methods such as open fire, rotisserie and our smoker. Using natural fuel has been our ethos from day one – it brings out the most flavour, which is why teaming up with Lennox is very exciting, offering our guests a special night not to be missed.”
This exciting event at Wilson & Market coincides with Lennox’s first book launch, Finding Fire, which tells the story of how he learnt the language of fire.
Paul Wilson and the Wilson & Market team have rapidly become renowned for a truly quintessential Melbourne dining experience, underpinned with the best local talent, seasonal, biodynamic and organic produce and sustainable seafood. The Luxe brasserie picked up a Chef’s Hat at the 2018 Good Food Guide Awards.