Bird Cow Fish: Gildas Guest Chef Series

Tuesday 31 March

Alex Herbert Guest Stars at Gildas.

On Tuesday 31 March, Gildas welcomes Alex Herbert to the pass for a one-night-only takeover.

An intuitive seasonalist with serious pedigree working with some of Australia’s culinary greats, Alex’s cooking is all about restraint, Less fuss, more flavour. As critic Terry Durack put it in 1996: “reductivist, generous, stripped down, without gilding or garnish.” It still holds.

From opening the original Bird Cow Fish in Balmain to its celebrated Surry Hills revival – earning One Hat for six-consecutive years before it closed in 2012 – and a loyal following along the way, Alex Herbert has long been a quiet force in Australian food and produce-driven cooking.

Now continuing to champion producers through her work at Carriageworks Farmers Market and the delicious. Produce Awards, she returns to the kitchen for one night only.

Joining Lennox Hastie, Alex will present a seven-course shared menu: seasonal, produce-led, and made to be eaten with a good drink in hand.

Reservations from 5pm.
Seven-course share menu $145 per person.

MAKE A RESERVATION

BIRD COW FISH X GILDAS SAMPLE MENU 

Piel de sapo, jamón

Goats curd, tapenade, grissini

Brandade fritter and celeriac salad

Squid with cornichon and green olive salsa

Baked mussels with pangrattato and rouille

Soft boiled egg with taramasalata and aillade

Ballontine of chicken stuffed with pan-fried chicken livers, currant grapes and lentils
Salad of bitter leaves with BCF dressing

Fig leaf soft serve, white balsamic

Frangipane prune & membrillo tart

Additions available on the night

*Please note sample menu is subject to change. Due to the curated nature of this menu, we are unable to cater to all dietary requirements. Please email us at hello@gildas.com.au if you have any queries regarding dietaries with your booking. 

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