The Four Seasons Sydney will host renowned 2-star Michelin chef and pastry extraordinaire Nicolas Lambert at for a one-day exclusive event in the Mode Kitchen & Bar.
On Sunday 18 March, Lambert, Head Pastry Chef of Caprice, the 2-Michelin star restaurant of Four Seasons Hotel Hong Kong will produce a one-off dessert degustation for guests to indulge in. Hailing from a family of boulangers and patissiers, acclaimed French pastry chef Lambert has curated a carefully-crafted selection of desserts for this exciting event.
This highly anticipated event will see guests delight in Lambert’s unique and illustrious creations including his acclaimed Lemon Pie (GF), Panacotta Figs, Choux Bun Blueberry, Grapefruit and Coconut Tart. Guests are welcomed to sip a glass of complimentary Pommery champagne, the perfect complement to a menu comprised of all-time favourites and exquisite culinary delights.
Bookings are essential as this highly anticipated event is expected to sell out quickly – a testament to Nicholas Lambert’s impeccably executed desserts and endurance, passion and commitment to providing guests with an unforgettable dining experience.
Four Course Dessert Degustation Menu:
- Glass of Pommery on arrival
- Lemon Pie (GF)
- Panacotta Figs
- Choux Bun Blueberry
- Grapefruit and Coconut Tart
- Tea and coffee
About Mode Kitchen & Bar:
199 George Street, ground floor, Four Seasons Hotel Sydney
Bookings are essential and pre-payment is required with a charge of $65 per person.
Phone: (02) 9250 3100