Kensington Street Hosts One-Night-Only Feast Curated by Acclaimed Chef Andrew Walsh

Eat, Sydney / 28 August 2018

Attention all foodies! Critically acclaimed chef Andrew Walsh steps into Kensington Street to host a private feast.

He has worked in Michelin star kitchens across Dublin, London and New York, and now Irish-born chef Andrew Walsh is headed for Kensington Street. This critically acclaimed chef, who has rubbed shoulders with the likes of Jason Atherton at London’s Pollen Street Social, Tom Aiken and Richard Corrigan of London’s Lindsay House, comes with a wealth of experience in the culinary sphere.
Having learnt the tricks of the trade under these influential figures, Walsh went on to open his first venture as Chef/Owner, Cure. Located in the heart of Singapore, Cure is a restaurant rooted in combining top-notch plates, solid drinks and personable service – all of which is delivered in a casual yet refined setting. The word ‘cure’, which comes from the Latin curare, translates to ‘to take of’, and gives a good indication of the type of dining experience Walsh aims to create.
andrew walsh
Now, for one night only, Walsh will be teaming up with the talented Lino Sauro of Olio Kensington Street to carefully curate and deliver a six course feast you simply won’t want to miss.
Come Wednesday 26th September from 6:15pm, you’ll be treated to a menu oozing in culinary finesse and vibrancy at Kensington Street’s The Private Kitchen. Your evening will start with Hokkaido scallops cooked in beeswax, teamed with a striking black yoghurt saffron and orange vinaigrette. From there you’ll indulge in white asparagus, burrata and parmesan.
Other enticing plates on the menu include Lino’s squid ink spaghetti, laced in bottarga sauce with a sea urchin mousse, poached dory fillet with “Brodetto Acqua Pazza” wild mushrooms plus Andy Rangers Valley Striploin served with cabbage smoked bone marrow and the last of this season’s prized black truffle. Are you drooling yet? We are.
Dessert certainly doesn’t come as an afterthought, with Lino and Walsh teaming up to create a dish honouring ingredients of chocolate, Pandan and coconut.
Tickets are $120pp for food only and for a special time only, food and wine pairing tickets are $150pp, down from $170.
To secure your space at this highly coveted dinner experience, click here. Be warned though, tickets are selling fast!
For the full menu, simply look below.

Andrew Walsh x Lino Sauro Four Hands Menu
Amuse Bouche / Andy TunaTartare | Bonito
Capesante / Lino
Hokkaido Scallops Cooked in Beeswax | Black Garlic Yoghurt Saffron | OrangeVinaigrette
Asparagus / Andy
White Asparagus | Burrata | Parmesan
Tonnarelli / Lino
Squid Ink Spaghetti | Bottarga Sauce | Sea Urchin Mousse
John Dory / Lino
EVOO Poached Dory Fillet | “Brodetto Acqua Pazza” Wild Mushrooms
Wagyu / Andy Rangers Valley Striploin | Cabbage Smoked Bone Marrow | Winter Black Truffle
Sweet / Andy Chocolate | Pandan | Coconut

*Sponsored Love – this article is proudly brought to you in collaboration with Kensington Street.