— EVENTS —
A Sneak Peak of What’s
Coming Next Year!
This December, we’re giving you a sneak peek of what’s to come in the new year.
Every Tuesday, from 3rd - 17th December, our neighbouring chefs will be taking over the downstairs of the Deli.
It’s your chance to experience a taste of Australia Street 2025!
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These are ticketed events priced at $70.00 per person, which includes 5 snacks and a drink.
Please note that due to the limited nature of this offering, we are unable to accomodate dietary restrictions.
While downstairs offers these exclusive takeovers, the upstairs of Continental Deli will be open for regular dining as usual.
Jude Hughes - 3rd dec
Meet the head chef of Flora, Jude Hughes.
Jude brings a rich culinary heritage to Flora, shaped first by his father’s seasonally focused European bistro in Northern Ireland. Following a stint with Jamie Oliver, he moved to Australia, where he worked at the farm-to-table restaurant Three Blue Ducks in Byron Bay and later became head chef for David Moyle at Byron Bay’s Barrio Restaurant. In South Australia, Jude led The Summertown Aristologist, embracing food waste reduction, in-house baking and menus driven by the organic produce from the Lucy M estate.
MANS ENGBERG - 10TH DEC
Meet the head chef of Mister Grotto, Mans Engberg.
Originally from Leksand, Sweden, Måns comes with a wealth of expertise, he joined Saint Peter in Paddington, Australia, where he spent four years working alongside Josh Niland. During his time at Saint Peter, he developed an innovative fish program, becoming Head Chef and gaining invaluable experience with premium, seasonally sourced seafood. Through direct connections with local fishermen, he cultivated a profound respect for fresh, high-quality produce and mastered unique seafood preparation techniques.
janina allende - 17TH DEC
Meet the head chef of Osteria Mucca, Janina Allende.
Before relocating from Berlin to Sydney seven years ago, Janina gained diverse culinary experience, working in everything from a five-star hotel restaurant to private cheffing and a neighbourhood eatery with a daily-changing menu using only regional ingredients. After arriving in Sydney, Janina joined the opening team at Alberto’s Lounge, working her way up to junior sous chef. A couple of years later, she took on her first head chef role at the hatted restaurant Valentina on the South Coast of NSW, focusing on seafood.
— CATERING —
