Discover the passion and precision of two celebrated culinary leaders — Chef Paul Wilson of Wildflower and Chef Jamie Musgrave of Restaurant Botanic.

Over two nights only, these visionary chefs unite to showcase a deeply rooted appreciation for Australian ingredients. Working alongside a team of chefs, foragers, and creatives — and in close partnership with producers who honour the land — they spotlight the likes of marron, finger limes, sandalwood nuts, and native spices. These ingredients are not treated as novelties, but as vital expressions of place and culture.

Join us for an evening where country meets creativity, and every bite tells a uniquely Australian story.

No dietaries available.

Reserve your table now.