Niyati Rao X Stillwater

Guest Chefs

Niyati Rao
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Craig Will, Bianca and James Welsh

Chef Niyati Rao—who cut her teeth at Noma before opening acclaimed Mumbai restaurant Ekaa—is teaming up with the crew from Launceston’s Stillwater for a collision of Tassie produce and big, bold flavours from abroad. You'll find wallaby wings, charred and glazed in gochujang, sea urchin in spiced broth, purple carrots in fermented honey and brown butter, and creamy pandan milk pudding to finish.

Sample Menu

Caseum Terra
Charred purple dragon carrot, goats curd, fermented honey, brown butter, toasted pumpkin seeds
Marmoris
Urchin, pickled beetroot, potato, spiced broth, hydration bread, butter
Alis
Char-grilled wallaby wing, gochujang glaze, braised cavolo nero, black barley, parsley, garlic oil
Apricus
Milk pudding, honey, whisky, pandan

Niyati Rao X Stillwater

Guest Chefs

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