Omnivorious Party, Sydney

Fifteen chefs, twelve bouchées (or bites), a waterside setting and a fireworks display on Sydney Harbour and Darling Harbour made for a spectacular Omnivorious Party.

Held at the terrace of the Australian National Maritime Museum, the cocktail party rocked to the tunes of some of the best DJs sets of Sydney. Philip Shaw wines kept guests hydrated along with Beluga Russian Caviar cocktails and Badoit mineral water just to name a few.

Omnivorious Party, Sydney
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Chefs in Action
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Pasi Petanen's Easter Egg
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Pasi Petanen's Easter Egg
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Duck Hearts & Chicken Skin by Darren Robertson, Shannon Debreceny & Mark Labrooy (Three Blue Ducks - Sydney)
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Duck Liver, Rice, Onion, Cocoa by Mike Eggert & Jemma Whiteman’s (Pinbone – Sydney)
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Squid Ball by Mat Lindsay’s (Ester – Sydney)
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Sven Chartier of Saturne, Paris
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Saturne Delice by Sven Chartier (Saturne - Paris)
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Chef Ross Lusted
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Celeriac in Osmanthus Broth, Trout Roe, Biltong, Celery Salt by Ross Lusted (The Bridge Room - Sydney)
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Cured Meats by Luke Powell (Sydney)
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Volaille Heart Marinated In Fermented Rice, Horse Radish by James Henry (Bones - Paris)
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Fish Roe, Brioche, Creme Fraiche, Finger Lime by Mike Eggert & Jemma Whiteman’s (Pinbone – Sydney)
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Mutton Crudo & Jerky, Puffed Barley by Mitchell Orr (121 BC - Sydney)
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Baby Gem Lettuce, Creme Fraiche, Trout Roe by Thomas Lim (Goldie's - Los Angeles)
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Crisp Pigs Ears With Green Sauce by Colin Fassnidge (Four In Hand - Sydney)
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Prawn Toast with Yuzu Aioli by Dan Hong (Mr Wong - Sydney)
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Chefs with Luc Dubanchet (Omnivore)
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Fireworks over Darling Harbour
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Top pick of the bouchées was undeniably Pasi Petanen’s Easter Egg (Cafe Paci – Sydney), a slow-coked yolk topped with white chocolate mousse and sprinkled with porcini powder. Other favourites were Mike Eggert & Jemma Whiteman’s (Pinbone – Sydney) Duck Liver, Rice, Onion, Cocoa, dubbed a “chocolate crackle” topped with duck parfait, Mat Lindsay’s (Ester – Sydney) Squid Ball and Sven Chartier (Saturne – Paris) with his Saturne Delice.

Other chefs in the stellar line up were James Henry (Bones – Paris) with Volaille Heart Marinated In Fermented Rice and Horse Radish, Ross Lusted (The Bridge Room – Sydney) with Celeriac in Osmanthus Broth, Trout Roe, Biltong and Celery Salt, Thomas Lim (Goldie’s – Los Angeles) with Baby Gem Lettuce, Creme Fraiche, Trout Roe.

The Omnivorious Party was part of the Omnivore World Tour and was held on Saturday 5th October 2013 during Good Food Month.

Next… Omnivore Amazing Dinner with Sven Chartier and Sixpenny.

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Omnivorious Party, Sydney was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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