December 12, 2018

New Year's Eve at Saint Crispin

 

Celebrate this New Year’s Eve in style with the Broadsheet Kitchen at Saint Crispin. With an enticing tasting menu, you’ll be sure to tempt your tastebuds. Broadsheet Kitchen at Saint Crispin is offering guests a dining experience based on the dining movement of Bistronomy.

Menus may be subject to change

5 Course Tasting Menu
$140 per adult
$40 per child

Glass of Champagne & comte gougere on arrival
Burattina, peaches, salsa verde, cured yolk
Zucchini, mussels, nasturtiums
Snapper, corn, smoked bisque butter
Lamb rump, glazed with black garlic, nigella, soured onions, brassicas
Cherries, chocolate mousse, amaretto

October 24, 2018

Broadsheet Kitchen at Saint Crispin

You may or may not have heard the good news but from November 2nd, 2018, Broadsheet Kitchen at Saint Crispin will be operating for one year. An emerging and talented young chef will take the helm every 3 months working with the current team to bring their own flair and creativity to the venue.

Stuart McVeigh will remain the Executive Chef and work closely with each Broadsheet Kitchen chef to ensure the Saint Crispin standards on quality and taste are adhered to and perhaps exceeded. 

Broadsheet Kitchen at Saint Crispin will continue to honour Gift Vouchers throughout this period and if you would like to experience the original Saint Crispin before this collaboration begins.

THE CONCEPT

The Broadsheet Kitchen is an incubator and platform for the country's most talented and ambitious emerging food minds. With four rotating food concepts over a 12 month period, the Broadsheet Kitchen aims to unearth the next game changer in Australian dining.

The team of world class industry leaders assembled to mentor the residents includes Scott Pickett (Saint Crispin), Andrew McConnell (Cutler & Co), Vicki Wild (Sepia), Chris Lucas (Chin Chin), Anthea Loucas Bosha (Food and Wine Victoria) and Nick Shelton (Broadsheet).