Pull in, park yourself and get ready for the Emerald Room’s most intimate dining experience
 
SEE HOW OUR CHEF APPROACHES TECHNIQUE AND FLAVOUR FIRSTHAND.

From Davidson Plum Umeboshi to Kakadu Plum Kosho, our chef has curated a degustation showcasing the best produce Australian growers and farmers have to offer. It's a 'culinary cabaret' at The Emerald Room and the chef is the emcee. 
 
Be treated to a 6 course vegan degustation menu at our dedicated chefs table as you watch show stopping cabaret and burlesque performers. What more could you ask for?
 
Highlighting both wild foraged and locally sourced produce is at the core of the Chefs Table experience. Whether it's the delicious native's from Nathan at Naway Yila Buradja or the delicate micro greens from Noah Verin at Urban Greens; Chef Elijah's hope is to be the medium for the incredible range of talent surrounding the hospitality industry.
 
Chef Elijah hasn't just thought about the produce, he's also considered the canvas - the carefully crafted ceramics from the talented minds of Claire Ellis (Claire Ellis Ceramics), Leia Sherblom (Grit Ceramics) and Milly Dent (Milly Dent Ceramics).
 
The Chef's Table is an experience that leads you into a world of discovery at every bite. Perhaps finishing your night with a Dandelion Sundae & Wattleseed Ice Magic wouldn't be too much to ask for right?