Indulge in a 4-course shared-style chef series Sunday lunch featuring a course-by-course representation of one dish by Sofitel’s Noosa Beach House Restaurants own skilled chef Nick Blake and one dish by Tony Schifilliti, head chef of Sixpenny, one of only three 3-hatted restaurants in Sydney. Experience the culinary mastery of Tony, who has incorporated his Cura seasoning line (koji-based seasons) into his creations. Since Joining Sixpenny as the head chef, Tony has evolved the menu to incorporate his fermentations and seasoning, receiving much praise and accolades from critics and industry experts.

Don't miss out on this extraordinary dining experience—an unforgettable Sunday lunch awaits!

Ticket Information

• Tickets: $190 + booking fees.
  
• Tickets include: 4 courses plus champagne on arrival.
• Ticket sales close: Friday 31st May 12pm.
• Dietaries limited, no vegetarian or vegan. Gluten free, nut free, dairy free can be accommodated.
• Tickets are strictly limited to six (6) tickets per purchase - large group bookings are not available for this event.
• This is a licensed event and all ticket holders must be 18+.
• $1 from every Restaurant Event ticket purchase will be donated to OzHarvest, helping provide nourishing meals to those who need it most – $1 equals 2 meals.
• Please refer to the Ticketing Terms & Conditions for information regarding refunds, transfers and general conditions of entry. Every ticket purchaser must read and agree to these before completing their purchase.