Although having only opened in January, chef Ben Williamson’s Agnes has already heated up Brisbane’s dining scene with its flame-fuelled kitchen. Good Food Month is turning up the temperature even more by inviting
Although having only opened in January, chef Ben Williamson’s Agnes has already heated up Brisbane’s dining scene with its flame-fuelled kitchen.
Good Food Month is turning up the temperature even more by inviting Melbourne’s master of fire, Dave Verheul of hatted Melbourne masterpiece, Embla, up for one special smoke-kissed evening.
Williamson’s dark and moody Agnes is filled with incredible local talent. Before Agnes, Williamson was the shining star of hatted favourite, Gerard’s Bistro, and his team are the legends behind Same Same, Biànca and Hôntô. Agnes celebrates food cooked by fire and flame, using custom-built charcoal pits, ovens and wrought-iron hanging racks. There’s no gas or electricity in the kitchen – everything is powered on woodfire alone.
Embla is one of the most celebrated restaurants in the country. It won the Good Food Guide Best New Restaurant (2017), it has steadily maintained one chef’s hat, and it is currently ranked Number 8 Australia’s Top Restaurants. The awards are testimony to Verheul’s training which includes tenure at Michelin-starred The Savoy Grill in London, as well as time in Sydney’s two hat culinary jewel, Bentley Restaurant & Bar under acclaimed chef Brent Savage. Verheul was also co-owner of hatted Carlton legend, The Town Mouse (avoid talking about its closure to Melbournians, they were heartbroken when The Town Mouse finally closed its doors).
Join Agnes x Embla for a one-off evening where two of the most respected chefs in Australia work together to produce a menu that celebrates elemental cooking. Over this multi-course feast served with wine and beer, you’ll experience the pleasure of tasting seasonal produce at its most pure and primal.