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CHEZ BLUE x DAMIEN PIGNOLET COLLAB DINNER

 

Wednesday 23 October

Thursday 24 October

 

Join us at Chez Blue for a delicious evening celebrating French bistrot dining as Damien Pignolet returns to his old home in Rozelle to collaborate in the kitchen with his protégé and our Head Chef Mark Williamson. Due to demand, we've added a second night!

 

Enjoy a four-course set menu with a Kir Royale on arrival for $120pp.

 

There's also the option to add paired French wines for $55pp.

 

 

Menu


Amuse  

Petit Éclair, crab, caviar & remoulade  

Bread and butter  

+ Kir Royale on arrival


 

1st Course  

Salmon Rillette, piperade, toasted baguette  

New Season Asparagus, creamed egg, toasted breadcrumbs  

+ 2022 Réserve Delsol Picpoul de Pinet, Languedoc  


 

2nd Course

Silver Dory En Papillote, pistachios, verjuice sauce  

+ 2022 Auvigue Mâcon-Villages ‘Moulin du Pont’ Chardonnay, Burgundy    


 

3rd Course

Beef Bourguignon

+ 2021 Marc Bredif Chinon Cabernet Franc, Loire Valley  


 

Sides  

Dressed leaves  

Kipfler potatoes  


 

Cheese  

Comte, mustard fruit, roquefort, pear  


 

Dessert  

Pat’s Famous Pav, lemon curd, passionfruit  

Coffee and tea & chopped single estate Cocoa Barry chocolate  

+ 2022 Domaine des Bernardins Muscat Beaumes de Venise, Rhône Valley

 

 

Spots are limited, so be sure to get in early and book your seat now. Please note shared seating may apply to some tables.

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Story time...

Damien Pignolet is Australian culinary royalty, whose journey brought him to Rozelle in the 90's. It was here that Damien operated the kitchen at the Sackville Hotel, cooking fantastic French food for the locals and visitors to the Peninsula. Damien also operated the Bellevue Hotel in Paddington, where he worked with our very own group Executive Chef Hamish Ingham, who was also a recipient of the Josephine Pignolet Award. Damien's impact on French cuisine in Sydney continued, as he lead the kitchen at Bistro Moncur at the Woollhara Hotel. It was here that he would work with our very own Head Chef Mark Williamson.

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