Cooking Class with Stanley Wong

Chef Stanley Wong has had 30 years plus experience worldwide including The Mandarin Hotel in Hong Kong and the Spice Market in New York City as Executive Chef. His new venture – Eastside Kitchen + Bar – draws inspiration from New York’s cuisine, Japan’s love of seafood and seasonality and the buzz of Hong Kong dining. Stanley is only in Sydney for one week in every month so don’t miss the opportunity to see him in action at Accoutrement. Demonstration style class.

Class cost includes recipes, generous tastings and matched wines

Menu:
Beet Cured Alpine King Trout, Smoked Horseradish, Sour Crean, Nori
Potato Gnocchi, Liquid Parmesan Spheres, Pumpkin, Sage
Whiskey Brined Caramelised Berkshire Pork Loin, Macadamia and Coffee Relish
White Chocolate Pot de Creme, Plum Compote