Alessandro Pavoni (Ormeggio, a’Mare), Giovanni Pilu (Pilu at Freshwater, Flaminia), Danny Russo (Sala Dining), and Richard Ptacnik (Otto Ristorante) are joining Executive Chef James Kidman at Gowings for Dal Mare alla Città, a two-night dinner series this May and June.
The team is promising the events won’t be “your white tablecloth, behave-yourself kind of dinner”. Instead, they say, wine will be flowing, the fire will be on full tilt, and there will be “a little chaos in the best possible way”.
“These are chefs I’ve known for a long time – through kitchens, services, and all the chaos that comes with it,” says Kidman. “There’s a shared language there. When we cook together, it’s instinctive. It’s relaxed, a bit competitive, and genuinely fun. That’s what makes these nights special.”
The series is built on long-standing friendships that the chefs have developed over 20 years.
Each evening will present a four-course shared menu, co-created by the chefs in question and speaking to the event title Dal Mare alla Città, which means from sea to city.
On 27 May, the menu will feature Pilu’s coral trout crudo with pickled fennel, bottarga, and EVOO, abalone risotto from Pavoni, and a Robbins Island Wagyu MB5+ Scotch fillet alongside a six-week dry aged Cape Grim grass-fed T-bone by Kidman.
On 24 June, Ptacnik is serving up steamed zucchini flowers with lobster mousse and prosecco sauce, while Russo will deliver squid ink tortellini with WA Shark Bay blue swimmer crab, cherry tomato and lemon caper sauce, and Kidman is once again on the steaks.
Each evening is $170 per person including four courses, paired wines, and Campari cocktails on arrival.
Book here.
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Dining and Cooking