ARBOR CHEF ERIC RATY DESCENDS ON SYDNEY
2 Michelin starred chef Eric Räty of Arbor, Hong Kong, makes his Sydney debut, hosting nine, individual fusion Nordic/Japanese omakase experiences at Circular Quay’s intimate 8-seater, Beusto. There will be a lunch and two dinner sittings on April 11, 12 and 13th.
Besuto is set to welcome acclaimed Finnish-born chef Eric Räty (Chef de cuisine at Arbor, Hong Kong) to Sydney for the very first time, for a limited run of dining experiences in collaboration with Besuto’s chefs Michiaki Miyazaki and Joel Best. Räty has held two Michelin stars for six consecutive years at Arbor, a restaurant that has become a must-dine destination in the already strong Hong Kong dining scene thanks to Räty’s work as Chef de cuisine.
Across the course of three lunches and six dinners, on April 11th, 12th and 13th, Räty will devise, prepare and serve an omakase-style menu (8-10 courses) over the counter to Besuto’s diners, preparing some of his own most celebrated dishes and adding his own touch to Besuto’s sashimi and sushi creations. Diners can expect a showcase of Australian seafood produce, including WA Marron, prepared with Räty’s signature French-influenced techniques and Nordic finesse.
The experience is priced at $750 per person, which includes a curated beverage pairing (alcoholic or non-alcoholic). Besuto seats only eight, so limited seats are available. Reservations are essential. For bookings, head to Besuto website, select your date and choose your time (lunch, first sitting, second sitting).
WHEN: April 11, 12 and 13th, Lunch and 2 Dinner sittings
WHERE: Bar Besuto, 3 Underwood Street, Sydney Place, Circular Quay (underground)