Seven of Melbourne’s leading chefs are joining forces at The Vincent to explore the potential of modern vegan cuisine at Mowgli’s Marvellous Feast. Challenge your notion of vegan dining on Wednesday 22 November, with a show-stopping seven-course vegan feast with matched wines and cocktails.
The seven course menu, inspired by the classic tale The Jungle Book, is sure to delight vegans and omnivores alike. Each chef has designed one show-stopping course that is designed to push the boundaries of what is expected of vegan cuisine.
Chefs Christian Abbott, Dylan Kemp, Tim Fowler, Abby MacGillivray, Pierre Guyot, Nicholas Hollands and Jake Furst, have combined experience spanning the four corners of the earth, so you know you’re in good hands.
Join us at The Vincent for an evening of discovery, amazing food and perfectly matched wines and cocktails.
111 Victoria Avenue
Albert Park , VIC 3206 Australia
2017-11-22 18:30:002017-11-22 22:00:00
View the menu
7 courses, matched beverages
Wednesday 22 November
6pm arrival for 6:30pm start
Meet the Chefs
Currently the Head Chef at The Station Hotel, Tim Fowler has been working in the hospitality industry for more than 18 years. His experience includes award-winning restaurants around Victoria and working with industry leaders such as Rodney Nevin, Greg Malouf & Derek Fuller.
Dylan is currently the Head Chef of Dutchess in Melbourne’s CBD, where he works closely with local suppliers to ensure that the menu celebrates the best of Victoria’s produce. During his time as Head Chef at The Royal Mail in Dunkeld, Dylan enjoyed working with the largest kitchen garden in Australia and ensured everything on the menu was produced onsite. He’s carried this passion for local produce through to the kitchen at Dutchess, and to his dish in Mowgli’s Marvellous Feast.
Now happily settled in Melbourne, British-born chef Christian Abbott is committed to pushing the boundaries of modern dining in Australia, just as he has done in the UK. Christian is passionate about exploring full sensory dining, abstract plating and new and exciting dining trends.
After completing his training at Le Pont de la Tour (Michelin Red M, 3 AA rosettes) in London, Nicholas Hollands worked in kitchens from his native UK to across the world in Indonesia, New Zealand and Melbourne, collecting a string of accolades along the way. He is currently the Senior Head Chef at The Duke of Wellington, which is the oldest licensed pub in Melbourne
Growing up in a family firmly embedded in Australia’s hospitality industry, a career in the kitchen is in Jake Furst’s blood. His early experience includes the hatted Toofey’s in Carlton and two-hatted The Point in Albert Park and has worked with the community sharing his skills at Mission Australia’s Charcoal Lane in Fitzroy. He is currently the Executive Chef of Beer DeLuxe, where he is building the popular brand’s reputation for excellent food as well as craft beer.
Classically French trained, Pierre is the sous chef at The Vincent Hotel. He loves discovering different cuisines on his travels, and will draw inspiration from his international experience to create his dish for Mowgli’s Marvellous Feast.
Abby is currently the pastry chef at Dutchess in Melbourne’s CBD, where she has earned a reputation for her mouthwatering vegan desserts. Abby’s experience includes working with Dan Hunter at The Royal Mail in Dunkeld for seven years and at a vegan venue in Busselton, where she had the opportunity to hone her vegan cooking skills.
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