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West Hollywood’s Hottest Chef Is Coming To Sydney

By Ange Law
2nd Jun 2017


The June long weekend is next week—hadn’t realised? You’re welcome—and to celebrate one of LA’s hottest chefs is coming to town. E.P. & L.P’s Head Chef Louis Tikaram is joining the already super impressive (and tasty) line up at The Dolphin. Get excited people—this one is going to be a serious Sunday session.

He’s designed two custom menus for the occasion, so it won’t matter whether you head for the Wine Room or the Dining Room, because they’ll both be finger-licking good. If you do settle in the wine room (because wine), then you you won’t have any tough choices—the aperitivo menu has four options, each combining Sydney’s best produce with Louis’ So Cal style. 

First up is the kakoda—a Fijian-style ceviche of fresh long line snapper, bathed in creamy coconut milk and a hit of zesty lime and chilli. Next up is the WA blue swimmer crab congee with ginger, shallots and garlic followed by Mr Hollywood’s grilled baby abalone, slathered in green curry paste and sprinkled with Thai basil and kaffir lime leaf. If you’re anything like us, you’ll also want to order the wagyu cracker party (probably two, TBH), which is a hot and sour beef tartare, served with crispy cassava and rice crackers. Drooling? Us too.

Over in the Dining Room things are more substantial, with classic pub-style given the same So Cal touch. Expect pork parmas with Pacific yellow curry, pizzas with 5 spice caramel hock, and tofu fries—seriously, we couldn’t make this up if we tried.  

The drinks have been given a similar treatment, with dirty bubble teas making an appearance, passionfruit margaritas and fruity rosé cocktails. It’s fitting since, in true The Dolphin fashion, there’ll be an epic line-up of DJs (like E.P. co-owner Grant Smilie) on the decks all night. 

The long weekend just took it up a few notches, so we suggest that you start mentally prepping now. 

The details:

When: Sunday 11 June, 5pm – 10pm
Where: The Dolphin

Here is everything else worth doing this month, FYI.

Image credit: The Dolphin

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