Variety of Chefs Dinner

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2016-07-29 20.00.06Variety – the children’s charity of Western Australia – hosted the Variety of Chefs ball at Crown Perth’s Grand Ballroom last week. Starting the evening with champagne and oysters by Jerry Fraser, guests were then seated to enjoy a five course degustation menu with each course designed by a different chef. Well known Perth chef Peter Manifis provided the Amuse Bouche (a delicious Port Phillip Scallop). Stephen Clarke from Clarke’s of North Beach did the first Entree of Roast Chicken and Charred Sweet Corn (this was my favourite dish). Entree 2 of Cured Tuna, Lemon Curd and Fennel was by Colin Fassnidge of 4Fourteen and MKR (a very amusing man). The Main course of Venison with Blackberry, Pistachio, Quince and Feuillantine Potato was by Sean Marco of Crown, and the Dessert (chocolate, Buttermilk and Verjuice) was by Hadleigh Troy of Restaurant Amuse.
2016-07-29 20.21.41Between each course, presenters Lachy Reid and Pip O’Connell kept the guests¬†amused and auctioned off such interesting Memorabilia¬†as a guitar signed by The Eagles, a David Bowie signed drum skin surrounded by photos of Bowie in action, and a signed print of Muhammad Ali, as well as various sporting and hospitality packages. Thousands of dollars were raised during the event to support Variety’s good works.


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