A remarkable meeting of culinary forces will happen on 28th February and 1st March as Chef Vaughan Mabee of Oceania-phenomenon Amisfield Restaurant in New Zealand’s Otago joins forces with Julien Royer, the chef-owner of Singapore’s three Michelin-starred and World’s 50 Best-royalty Odette.
Together, they will craft an inspired multi-course menu that celebrates two very different, almost opposite culinary styles, which nevertheless share the same goal: perfection.
Do you want to reserve your table? Click here.
Amisfield, a jewel of Oceania, is revered for its dedication to showcasing the raw beauty of New Zealand’s natural bounty.
Chef Mabee’s visionary approach has earned him accolades including three Knives and the Best Dining Experience from The Best Chef Awards, alongside the restaurant’s recognition as New Zealand’s Best Restaurant for four consecutive years.
Known for its inventive use of wild and local ingredients, Amisfield transforms regional heritage into a multi-sensory experience, pairing its award-winning creations with wines crafted on its organic single state, Amisfield Winery.
Odette, housed in Singapore’s National Gallery, is synonymous with modern French excellence. It’s Chef Julien Royer’s gastronomic love letter to his grandmother of the same name.
She taught him to highlight ingredients and add that ‘je ne sais quoi’ to his dishes that blows diners’ minds and brings happiness to their hearts. Demonstrating love through food and devotion to people are the cornerstones of the Odette experience.
Consistently ranked amongst The World’s 50 Best Restaurants, Odette’s three Michelin stars are a testament to its enduring commitment to pushing the boundaries of culinary perfection.
These dinners promises a fascinating interplay between Mabee’s wilderness-inspired creations and Royer’s elegant, ingredient-driven compositions.
From the pristine lakes and mountains of Otago, New Zealand, to the vibrant heart of Singapore, each dish will tell a story of place, flavour, and imagination.
Seating for this two-of-a-kind event is limited. Reserve now and immerse yourself in a celebration of two culinary forces.
