Franklin's David Moyle comes to Icebergs

Chef David Moyle, of Hobart's Franklin Restaurant

Chef David Moyle, of Hobart's Franklin Restaurant

Sydney fans of Hobart institution Franklin will have the opportunity to try the work of chef David Moyle a little closer to home on Thursday 4 August, when Bondi's Icebergs Dining Room and Bar hosts the chef for a one-night-only collaboration.

Working with Icebergs' executive chef Monty Koludrovic, the duo will serve up three courses plus snacks, with wines selected by group sommelier James Hird and Giorgio de Maria.

Franklin's signature style, which was awarded two stars in GT's 2016 Restaurant Awards, will be imported across the Bass Strait. The menu will focus on fresh seafood and local produce, placing lesser-known seafood in the spotlight. Periwinkles, sea urchin, calamari and abalone all make appearances on the menu and guests can expect more of the same at Icebergs on the night.

The wine list will also reflect Franklin's sentiment with natural wines from Australia, France and Italy on the cards, along with beers from Tasmania and further afield.

'Franklin Dining Room and Bar' at Icebergs, 4 August. Tickets are $120 per person for a set menu and $80 per person for matching wines. To book, call (02) 9365 9000.

 


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