|
{{ showing.Title }}
—
{{ showing.Subtitle }}
{{ showing.Button }}
Get Tickets Below
{{ showing.Button }}
On sale in:
{{ showing.Timer.Days }}
{{ showing.Timer.Days == 1 && 'Day' || 'Days' }}
{{ showing.Timer.Hours }}
{{ showing.Timer.Hours == 1 && 'Hour' || 'Hours' }}
{{ showing.Timer.Minutes }}
{{ showing.Timer.Minutes == 1 && 'Minute' || 'Minutes' }}
{{ showing.Timer.Seconds }}
{{ showing.Timer.Seconds == 1 && 'Second' || 'Seconds' }}
{{ showing.Message }}
|
| Details | Price | Quantity | Cart | ||
|---|---|---|---|---|---|
|
{{ticketOption.FormattedPriceName}} {{ticketOption.PriceAgeDescription}} {{ticketOption.Name}} {{ticketOption.Description}} |
{{ticketOption.Price | currency:$}} {{ticketOption.DiscountPrice | currency:$}} | Sold out Allocation exhausted! Limit reached Sold out Limit reached | {{ticketOption.BookedTickets}} in cart Selected | ||
| Details | Price | Quantity | Cart | ||
|---|---|---|---|---|---|
|
{{gaOption.FormattedPriceName}}
{{gaOption.PriceAgeDescription}} |
{{gaOption.Price | currency:$}} | Sold out Allocation exhausted! Limit reached | {{gaOption.BookedTickets}} in cart | ||
Bob started in the hospitality trade in his home town of Edinburgh at age 15 in the Rocco Forte Balmoral Hotel before being part of the opening team for the infamous Harvey Nichols as senior chef de partie. In 2007 Bob moved to Melbourne where he worked at Bacash as senior chef de partie before returning to Edinburgh and working in Michelin starred restaurants The Castle Terrace, and 21212. He then came to Wellington to take up the head chef role at Scopa and in 2017 he moved to Australia where he was made head chef in Pascals Bar & Grill in QT Melbourne.
This Trans-Tasman collaboration brings together two chefs from QT Hotel Wellington and QT Hotel Melbourne both with a passion for natural ingredients and bringing the freshness and natural flavours of these ingredients to the plate. Fusing contemporary Australian cuisine of Pascale and French influenced Kiwi flavours of chef Jiwon Do of Hippopotamus, they make the most of land and sea. Each chef will create three dishes from the same ingredients they’ve foraged themselves.
Click here for more Welly On A Plate
