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Eclectic Sydney warehouse, restaurant, private dining venue, photography studio, or blank canvas for wherever your imagination may take you.
 
 
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introducing

sous chef sam young

Sam Young, Sous Chef at Merivale is proud to call Dan Hong his Head Chef and mentor. Sam has worked in kitchens including Mr Wong, Ms G’s and Fratelli Paradiso before returning back to Merivale Group as a Sous Chef.

Guests attending Sam’s Sunday Sous Session experienced a Chinese inspired menu when it came to dishes and flavour profile, taking notes from his own heritage, however this was integrated with traditional Italian cooking methods giving guests a truly unique dining experience.

interview

inspirations

 

MENU

On Arrival
Curry Fish Ball, Cheung Fun
My Mum’s Dumpling
Scallop, Sea Urchin, Shiso

1st Course

Stracciatella, Flavors of Mapo, Pane Fritto

2nd Course

Spaghetti Alla Chitarra, XO Moreton Bay Bugs, Typhoon Shelter Pangrattato

3rd Course

Steam Alfonsino, Har Mee Broth, Crispy Kangkung

Dessert

Mango Pomelo Sago, Lychee Granita, Yakult Sorbet

 

< BACK TO ALL SESSIONS

 

LOCATION

4-5/355 CROWN ST

Sunday Sous Sessions ran for four weeks during the month of September 2017 at the space most renowned as Mark Best’s restaurant Marque on Crown St in Surry Hills.

4-5/355 Crown St
Surry Hills NSW 2010

 

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Instagram: @sundaysoussessions
Facebook: @sundaysoussessions
#sundaysous
#sundaysoussessions

 

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