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Arimia X Haoma Lunch

16 November 2019 @ 1:00 pm - 5:00 pm

$115

Two of the Southern Hemisphere’s Most Sustainably Minded Chefs Are Cooking Together In Margaret River

What does it mean to be a sustainable restaurant? Two of the industry’s most environmentally-driven chefs are joining forces to find out.

One has an Indian fine-diner in the centre of Bangkok. The other: a cellar-door and kitchen deep in the bushland of the Margaret River region. Despite living and working in very different environments, chefs Deepanker Khosla of Haoma and Evan Hayter of Arimia share a no-excuses approach to running a sustainable restaurant.

Menus that celebrate local, ethical and sustainable produce? Check. Zero-waste recycling systems? Check. Restaurant that imitate healthy ecosystems and produce their own ingredients, including fish? Check and check.

Haoma and Arimia are living examples of what the restaurants of the future need to look and taste like.

On Saturday November 16, both Khosla and Hayter will be joining forces at Arimia to share ideas, knowledge and delicious food. Together, they will cook and host an eight-course lunch highlighting Margaret River’s best local, sustainable and seasonal ingredients.

Khosla will be serving modern Indian dishes that saw Haoma named as the world’s best Indian restaurant by Elite Magazine in Paris earlier this year. Diners can expect dishes such as Khosla’s Farmer’s Fuel, a Thali-style plate of Indian chutneys and addictive baati bread that was recently featured in Gourmet Traveller magazine.

Hayter will be serving thoughtful, sustainably-minded dishes: think local abalone alongside brined kangaroo, lardo and confit legumes, and broad bean ravioli with marron, beach succulents and fried saltbush. This fierce commitment to local produce and producers saw Arimia named as a national regional restaurant of the year finalist in this year’s edition of the Good Food Guide.

The eight-course menu is priced at $115 per person and includes four welcome snacks. An optional drink pairing menu of local, low-intervention wines, Grand cru champagne, sake, beer, and tea is available (and encouraged) for $75 per person.

Bookings are essential. Dietary requirements can be catered with notice at time of booking.

For more information or to make a reservation, phone Arimia Restaurant on 08 9755 2528.

Details

Date:
16 November 2019
Time:
1:00 pm - 5:00 pm
Cost:
$115
Event Category:
Website:
https://arimia.com.au/

Organiser

Arimia
Phone:
97552528
Email:
wines@arimia.com.au
Website:
www.arimia.com.au

Venue

Arimia
269 Quininup Road,
Wilyabrup, Western Australia Australia
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