World Chaîne Day in Sydney Australia

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Australia is ahead of most of the world in terms of time difference. For World Chaine Day we also moved the date forward because of a clash with a significant Australian remembrance day. 

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To mark WCD we secured an entire mid-city restaurant – Fix Wine Bar + Restaurant. The decor is hard and modern with an open kitchen but a couple of Chaîne banners, Australian Native flora on the white table cloths and Chaine regalia  turned the space into a distinctly Chaîne area – with an Australian twist. Australian ingredients on the menu included Kangaroo, Salt Bush, Bush Tomato, Pepperberry and Rosella red calyx and bracts. 

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As guests entered the restaurant they were confronted by 40 dozen free range eggs donated by our producer members, Amy and Tobias Lehmann. Each guest would leave with a dozen. Chef Mark Archer was thrilled to incorporate the same eggs into two of the dishes on the night.  The ‘theme’ of eggs was celebrated in an egg emulsion served with a beef fillet and Pepperberry Jus, and a Rosella Jam Donut.

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Owner and Sommelier, Stuart Knox and Chef Mark Archer designed a unique menu with matchless bush flavours and wine list to showcase Australia. 

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On the evening we welcomed Baillis from Victoria, Queensland, as well as from NSW.