In an accolade cross-over, the executive chef of a three Michelin-starred Norwegian restaurant is heading to Australia for an exclusive two-day pop-up at Sydney’s two-hatted Berowra Waters Inn.
The executive chef of Norway’s three Michelin-starred Maaemo, Jay Boyle, is travelling to Sydney to cook alongside Berowra Waters Inn’s owner and executive chef, Brian Geraghty, on the 15th and 16th of July.
The collaboration will see the pair deliver a ten-course menu of Maaemo signatures accented with Australian produce, like the Norwegian restaurant’s famous raw oyster dish in an emulsion of mussels, cream and dill and its brown butter ice-cream hazelnut and coffee molasses.
Boyle, who is originally from Port Stephens, first met Geraghty in 2010 when the pair worked together at Sydney’s Bilson’s restaurant. Boyle moved to Norway to join the Maaemo team a year later, and it would go on to become the first Nordic establishment to be awarded three Michelin stars in 2016. Boyle went on to open the one Michelin-starred restaurant, Kontrast, in Oslo, before returning to Maaemo.
Geraghty has owned Berowra Waters Inn, located about an hour’s drive from Sydney’s CBD, since 2012, after working in some of Australia’s leading restaurants (Bilson’s, Sean Connolly’s Astral) and those in London and New York. In 2018, he was named Australian Chef of the Year by French restaurant guide, Gault et Millau.
“Bringing Maaemo to Australia for the first time and sharing Jay’s incredible talents with Sydneysiders is such an honour, and gives our team at Berowra Waters Inn the opportunity to step outside our all-Australian sphere to experiment with Scandinavian flavours and ways to highlight the relationship between raw produce and what is presented on the plate,” Geraghty says.
Reservations are open via the Berowra Waters Inn site, with each sitting (lunch and dinner, Saturday and Sunday) on offer for $400 per person – with an option to add on matching wines for $200.
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