The team collaborated with Josh Niland to create a surprise culinary journey for a very prestigious dinner. Josh hales from saintpeter and fishbutchery and is the first ever Australian to receive the prestigious jamesbeardaward for his cookbook. Guests were delighted by a menu which included tuna eye crisps, smoked eel and beetroot donuts and swordfish bacon bone sauces. The room was an ode to the ocean designed by Team Event and featured sea creatures frozen in time in ice and hanging fish skeletons.
