Bel & Brio winter menu launch, Barangaroo
“It was an intimate and incredibly tasty evening as guests and chefs gathered to herald a new autumn menu to the popular Barangaroo restaurant. The evening was set around a large table adorned in charcuterie boards, olives, cheeses, candles and flowers—a true Italian feast. Executive chef Davide Incardona and head chef Massimo De Michele spoke between courses about their influences from home in Italy, as well as learning how to work with Australian produce, in particular, showcasing ingredients from the restaurant’s farm in Kulnura. Each course was served with a trio of paired wines by Wine ambassador Jon Osbeiston, taking guests through a journey of different textures and flavours.“
