Dylan Carter’s pop-up Wombarra Restaurant (Events Review)

DylanIt is said if you are good enough, you are old enough. The success of young Chef Dylan Carter’s first pop-up restaurant certainly adds credence to that expression. Only just having turned fourteen, he has already staged at Ormeggio, Flying Fish, Biota Dining, Becasse, Pier, Assiette, Cutler and co, Vue de monde, Jacques Reymond, Attica, and Four in Hand. Clearly, his rare talent has been both recognised and nurtured by key figures within the Industry, and all things being equal, his future looks immensely promising. I have always maintained that an understanding of balance of flavours is a very intuitive skill, and there is no doubt that this gift underpins the quality of his food, even at this formative stage

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