Martin Benn of Sydney's Sepia to Join Richard Ekkebus for Four-Hand Dinner This March

Digest

February 10, 2017 | BY Wilson Fok

The ambassador for contemporary Australian cuisine is set to present two nights of culinary delights at Amber

Having launched three consecutive pop-ups last autumn, Amber is set to invite renowned chef Martin Benn of Sydney’s Sepia to Hong Kong for two nights of four-hand gourmet dinners. Collaborating with the hotel’s culinary director Richard Ekkebus, chef Benn is set to create a 10-course set menu each night.

Celebrated for his artistic interpretation of contemporary Australian cuisine, England-born Martin Benn started his career at London’s Oak Room learning under Michel Lorrain and advanced his culinary expertise with Marco Pierre White at The Criterion. In 1996, he moved to Australia and worked at Sydney’s Forty One Restaurant and Tetsuya’s, where he perfected the fundamentals of Japanese cuisine and was made head chef at age 25. The creative chef opened Sepia in 2009, where he adopts local produce in his modern Australian fare with a Japanese touch.

Chefs Benn and Ekkebus will prepare two nights of fine gastronomy, presenting a four-hors d'oeuvre snacks to start, followed by a 10-course dinner menu with four snacks to start. Guests can indulge in signatures such as:

  • - Port Lincoln squid miso cured egg yolk yuzu
    - Brittany diver scallop seared ith lime and umami sabayon
    - Saikou salmon roe, sudachi, and chrysanthemum petals
    - Kagoshima bamboo pith poached and cut in fricassee with granny smith and langoustine tartare in an aka uni espuma

The special dinner menu on March 20 and 21 including a signed copy of Martin Benn’s book ‘Sepia: The Cuisine” is priced at HK$3,688 per person, with an additional wine pairing option at HK$2,088 per person.

Amber, 7/F The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Central; +852 2132 0066