Long Prawn

Launches for both Melbourne and Sydney stores. We worked with chef on a menu that sought to evoke the trail. Mostly natural with a hint of cosmic geology, chemistry. An earth palette with a graphic overlay.

MENU ITEMS
1. VADA PAV: Deep-fried potato, shokupan with guindilla, kombu salsa
2. EN SHELL: Tattooed Scallop tartare with shiso leaf, blood orange, marbled oboro kombu
3. RIVER BED: King and oyster mushrooms, with celeriac, radicchio skewer
4. SCROGGIN: Sweet alyssum scroggin, rye rocks, macadamia, pistachio and goji berry
5. TOASTED: Marine collagen marshmallow, lemon thyme
6. TRAIL LEAFS: moked fish rillette, crème fraiche, watermelon radish and caperberry
7. FRUIT SANDO: Blood orange, kiwi, grape, berry with coconut and cow cream

If excitement could be bottled, we’d drink it straight down. Strike a match from nothing. Catch a shooting star. That’s what a party used to feel like. Somewhere along the way (older, busier, more jaded) we lost the squeal. The cry. The laugh. The glorious undoing. Milestone birthdays now struggle to beat a night in slippers. But this, this is was 10! A perfect 10.

A menu that incorporated the tastes of the JAC AND directors and a selection of community feelings (the fishmonger, the sandwich shop, the market, Mr Whippy jingling through the streets). A blend of low aesthetics and high-quality food play.

entry cocktail of PB & J After School Special (distilled strawberry gum, strawberry wine, toasted peanut aroma) to introduce the evening. Followed by a shellfish table bursting with brine and aioli, savoury adult fairy bread and a roaming trolley of tommes.

Performances in the Piano Room by pianst punctuated the evening, followed by a trip to Chris’ Original Softserve van with DIY sundae topping buffet.

Guests sung a very happy birthday to a mochi wrapped cheese cake, then were sent home with party bags filled with creature-faced crackers by . Documentation 🎂

We partnered with to celebrate the launch of   NOTEBOOK Magazine Issue #8: Shoestring Spaghetti.

Waiting for Louis Prima with :

An experiential meal timed with the progression of the film, aided by filmically accurate dishes cooked by . Accompanied by .world floral arrangements, discussions of the intersection of food and fashion with , scenes live soundtracked by .carbonara, entry refreshments poured by , masterful CRT and AV wrangling from ; and air of Tucci from .mp3, pulling café correttos with shots of Levi Serafino camomilla grappa.

The crescendo of the film was synchronised with a real time GoPro reenactment of the final omelette cooked by . The event wrapped with the unscheduled musical arrival of Louis Prima, played by . No longer waiting for Louis Prima.

Documentation

“It is about food not as a subject but as a language – the language by which one can speak to gods, can create, can seduce, can aspire to perfection.” - Roger Ebert, Big Night movie review and film summary (1996), Chicago Sun Times

MENU
• Antipasto: Focaccia, olive oil, balsamic, marinated artichokes, confit zucchini with salted watermelon sbagliato
• Primo: Tricolore risotto with Corte Sant’Alda Soave Vigne Di Mezzane 2023
• Secondo & insalata: Timpano pomodoro with bitter dressed leaves, parmigiano with Fratelli D’Anna Chianti in Fiasco DOCG 2024
• Dolce: Housemade pasticcini di mandorle, biscotti al cocco, poached fruits with Genovese Espresso Caffè Corretto served with a shot of Levi Serafino Grappa alla Camomilla