My Guide Website?
Paul Farag, the head butcher of Sydney's Fish Butchery, is joining forces with Yagiz Head Chef, Murat Ovaz at its South Yarra restaurant for two exclusive dinners this coming Monday and Tuesday 27th & 28th May.
Bringing their experience from three continents to the table, the two chefs are taking a 'no waste’ approach that will see all parts of each protein shine and cooked using classical techniques with dishes including raw kibbeh, lamb, mussels, fried bread; steamed flounder, cime de rapa, sesame sauce; sardines, pickles, crisp bulgur; Iskender beef, eggplant.
To reserve your place at this interesting degustation, click BOOK NOW or click HERE