Lennox Hastie ventures to Melbourne for one-off dining event with Charlie Carrington

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hospitality PR agency

Charlie Carrington will reunite with his mentor Lennox Hastie for an exclusive evening at Carrington’s new restaurant Atlas Dining on Monday, 24 October.

As the head chef and co-owner of Sydney’s Firedoor, Hastie is renowned for his unique use of wood fired ovens and grills in the modern kitchen and serves as an inspiration to 22-year-old Carrington.

Guests can expect to enjoy seasonal local produce cooked over wood coals. Hastie has designed a menu incorporating some of Firedoor’s most celebrated dishes including his Rangers Valley Black Market 200+ day dry aged rib on the bone, which will make the journey down from Sydney.

When: Monday, 24 October 2016
Time: 
Bookings from 6pm
Where: 
Atlas Dining, 133 Commercial Road, South Yarra 3141 VIC
Cost: 
$175 for fives courses with matched wines
Bookings Essential:     www.atlasdining.com.au/reservations or (03) 9826 2621

About Firedoor:

 Firedoor is a leading Sydney restaurant with world-renowned head chef Lennox Hastie. Firedoor serves seasonally driven food that has been cooked over wood coals and presented simply, allowing the quality of the produce and aroma of the embers to do the talking. Unlike other grill and wood-fired restaurants the entire menu is solely powered by fire, treating wood as a central ingredient. A selection of different woods are burned daily to create coals that enhance the natural characteristics of each dish. The menu focuses on delicate ingredients such as shellfish and vegetables, rather than the traditional meat driven menus usually associated with grills. Hastie says, “Fire offers an amazing spectrum of flavour and new flavours to discover. Nothing expresses the integrity of an ingredient more than an honest piece of wood. I want Firedoor to change the way people think about cooking over fire”.

About Atlas Dining:

Charlie Carrington was inspired to open Atlas Dining in September 2016 after an eight-month trip spanning 15 countries across South America, North America, Europe and Asia. The 22-year-old’s first restaurant explores different cuisines of the world as the seasons change. Atlas Dining’s menu will be transformed three times per year based on Carrington’s travel experiences. The first cuisine is Vietnamese, which is on offer until the end of December. Carrington is focusing on local ingredients, which he transforms minimally with wood cooking techniques learnt under the guidance of Lennox Hastie. The 50 seat venue offers a six course tasting menu and an à la carte menu with a selection of smaller plates available at the bar.

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