THE CRUX AND CO. DINE PINK INITIATIVE TO SUPPORT THE BREAST CANCER NETWORK AUSTRALIA
This November, renowned café and dessert connoisseurs , The Crux and Co. is hosting an intimate dinner in support of Breast Cancer Network Australia (BCNA) and its Dine Pink initiative.
On Thursday, 16 November, ticketholders have the opportunity to delight their senses with a set 5-course menu, handcrafted by head chef Ryo Northfield, and 10 per cent of the proceeds will go towards BCNA.
Boasting Japanese-inspired dishes and wines to match, the menu will explore classic flavours with a modern twist.
Tickets and more information can be purchased via EventBrite here: http://bit.ly/2hY4q9L
YAGIZ ARRIVES IN SOUTH YARRA
Located at 22 Toorak Rd, the offering is refined, yet approachable with a wonderfully nostalgic menu and contemporary fit-out. Departing from Tulum in Balaclava, Ovaz’s latest venture will continue to share a modern approach to Turkish-influenced cuisine that Melbournians have grown to love, while incorporating the skill he attained from working with Colin Fassnidge at NSW’s Four in Hand.
Designed by Archier, Yagiz features a central 22-seat brass communal table and is separated into two
sections; a more casual walk-in bar and an expansive dining space fit with banquette seating and subtle
pops of Middle Eastern-inspired furnishings, such as colourful cushions and Turkish linen.
Diners can choose between a set menu or à la carte with a selection of small snacks, followed by entrées
or ‘mezze’, shared mains, eclectic sides and assortment of sweet Turkish delights.
Signature dishes include:
• Marine levrek – pickled sea bream, pear and sea grape
• Kuzu tartar – lamb loin, couscous, young cos
• Kalamar dolmasi – calamari, ezine cheese, ink
• Sutlu irmik tatlisi – semolina pudding, blood orange sorbet, pistachio
• Whole roast – Bultarra saltbush lamb for ten people (24hr notice required)
Ovaz welcomes diners to experience his interpretation of traditional Turkish fare, created to honour his
culinary foundations while embracing modern cuisine and the multicultural influences that come with it.
While indulging in the theatre of the open kitchen, diners can select from a unique wine list developed by
award-winning Consultant Sommelier, Christian Maier. He says Turkish wines are often overlooked in Australia and looks forward to introducing guests to indigenous varietals, along with an array of personal favourites from across the globe.
YAGIZ, 22 Toorak Road, South Yarra 3141 www.yagiz.com.au
OM NOM KITCHEN TAKING COCKTAILS TO A NEW LEVEL
flavours to bring my drinks to the next level,” he said. “When I’m grocery shopping, apple juice, iced tea, chocolate and cider are always at the top of my list – I’m loving working with renowned mixologist Grant Collins on our next release in time for summer and these flavours will certainly feature.”