Tickets for ‘Harvest of Purpose’ are now on sale here.
The menu and artistic details for Brae’s four-night residency at the Sydney Opera House have now been unveiled. Presented by Trippas White Group (TWG), the exclusive event will be held in the Yallamundi Rooms from January 17-20, uniting two of Australia’s most renowned chefs: Dan Hunter, owner and executive chef of three-hatted, internationally acclaimed restaurant Brae, and Danielle Alvarez, culinary director of the Opera House event venues, to bring Brae’s philosophy to Sydney for the first time. Together, they will present a six-course dining experience ($450) that embodies their shared dedication to sustainability, culinary excellence and purpose-driven cuisine. The event will also feature curated and commissioned artworks by renowned Australian artists Emma Davies and Katarina Wells, creating an immersive celebration of culinary and visual artistry in one of the world’s most iconic settings.
Dan Hunter, chef and owner of Brae restaurant, said: “My belief is that cooking doesn’t start in the kitchen, it starts on the land. At Brae, we harvest from our land daily and complement that bounty with high-quality, ethically sourced produce from the region – and so bringing Brae’s approach to life outside of its own home and capturing a new sense of place has been an enriching experience. Collaborating with Danielle allows us to meld our shared values and celebrate the incredible people and produce unique to NSW. We look forward to bringing the Brae experience to Sydney and highlighting what makes this region so special.”
Danielle Alvarez, culinary director of the Sydney Opera House event venues, continued: “Collaborating with Dan on bringing this event to life has been a beautiful experience. Dan and I have always shared the belief that food should be created and enjoyed in harmony with nature. Our menu will be a tribute to our beautiful local produce, our Australian landscape, and the people who grow our food and care for our land. We’re excited to bring this event to life and hope it inspires and leaves a lasting impact.”
Handpicked Wines, the event’s exclusive wine partner and Sustainable Winegrowing Australia certified member, will offer a selection of organic and sustainably produced wines for the evening. Classic pairings ($265) and premium pairings ($450) will be curated by Louella Mathews (TWG sommelier and president of Sommeliers Australia) and award-winning sommelier Polly Mackarel (TWG precinct sommelier for Sydney Opera House and The Domain, Royal Botanic Garden). The selection features standout Australian labels, such as House of Arras, alongside biodynamic European gems curated by FAB, and unique Chinese spirit, baiju, from Moutai. Peter Dillon (Group Chief Winemaker, Handpicked Wines) will open the event on 17 January, sharing insights into their organic wines and sustainable processes, adding another layer to the evening. While the non-alcoholic beverage offering ($195) will be carefully curated by one of Australia’s top bartenders, Lee Potter Cavanagh, who will create innovative beverages using Australian ingredients, from tisanes to tinctures, designed to complement each course.
Celebrating Brae’s rural roots and Danielle’s garden-to-table approach, the Yallamundi Rooms will be transformed into a space that echoes the beauty of nature. Stylist Fiona Rae has collaborated with Australian artists Emma Davies and Katarina Wells, to curate artworks that reflect the event’s ethos of sustainability and a deep reverence for the Australian landscape. Emma’s intricate vessels and wall hangings, that juxtapose the harshness of recycled materials with organic forms, will feature throughout the Yallmundi Rooms; with a special commissioned piece created specifically for the event. Katarina Wells, a ceramic sculptor known for her organic forms and textural finesse, will bring a grounded, sculptural dimension to the event, with sea-inspired forms that complement the harbour-side location of the Opera House, created from stoneware and porcelain slip. Fiona Rae’s styling and curation of these artworks completes the vision with linen tablecloths and earth-toned crockery, chosen to honour Dan and Danielle’s farm-to-table philosophy.
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Full menu details:
Moutai Cocktail on arrival
“Ajo verde” with almonds, cucumber and melon
Potato gem, broad bean and hazelnut with mountain tomme
Lemon cucumbers and lemon myrtle
NV Champagne Elemart Robion ‘VB03’ Grower Champagne, France
2008 House of Arras ‘EJ Carr – Late Disgorged’ Tasmania
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Brae Farm wheat, nut butter and cultured buffalo milk
Farm tomatoes with ricotta and eggplant caramelle
2021 Cantine Losito Falanghina, Puglia, Italy
2018 Harkamp Alte Reben Riesling, Styria, Austria
Murray cod, king prawn and kohlrabi, crustacean butter and finger lime
2018 Domaine de Villet Savagnin Ouillé AOC Côtes du Jura, France
2018 Handpicked ‘Highbow Hill’ Chardonnay, Yarra Valley, Victoria
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Fennel rubbed pork loin roasted on the bone with sweet corn and whey polenta and smoked cherry jus
Duck liver cream, cocoa and pistachio
Summer leaves, herb & buttermilk dressing
2021 Handpicked ‘Capella’ Pinot Noir, Mornington Peninsula, Victoria
2020 Domaine Hugenot Pinot Noir, Charmes-Chambertin Grand Cru, Burgundy, France
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Strawberry gum ice cream and frozen passion fruit
NV Jaillance Clairette De Die Les Hauts De Desse Ancestrale, Rhone Valley, France
2019 Weingut Brohl Riesling, Pundericher Marienberg Auslese, Mosel, Germany
Moutai at the end for a cheers, served with petit four.
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‘Harvest of Purpose – Brae at the Sydney Opera House’
Yallamundi Rooms, Sydney Opera House
Friday 17 January – Monday 20 January, 2025 | 6.30pm – 10.30pm
6-course menu ($450) | classic ($265) and premium ($450) wines | non-alcoholic ($195)
Tickets to the four-night event are available via the Sydney Opera House website, at the link below:
