Having worked together previously at Rockwell & Sons and Bar Liberty, Casey and Oma’s own head chef Mark Hannell will team up again on Sunday, 18 April, to present a combined set menu for $75, showcasing the best of their Byron Bay- and Melbourne-based venues.
“Casey was an incredible mentor and friend to me during the time I worked under him at Rockwell & Sons and Bar Liberty, so I can’t wait to get back in the kitchen with him and see what he creates,” says Mark. “I know all too well what an amazing chef he is – so we’re definitely in for a great night”.
The eclectic menu will showcase Casey’s cult-favourite dishes of raw beef with caramelised onion and dijon from Bar Liberty, vodka rigatoni from Capitano and charred savoy cabbage from Bar Liberty; alongside a selection of Oma favourites from Mark Hannell. All dishes will also be available as part of the à la carte offering, and will remain on the menu for the week to follow. Oma’s full beverage list will be available, including the female-led natural wine list curated by Group Beverage Manager, Mem Hemmings and a special Pennyweight × Bar Liberty Palomino blend wine available for the evening. Merch will be available including tee’s from Bar Liberty and Capitano, alongside Casey’s famous ‘chicken flour’ – a secret blend of flour and spices used in his fried chicken recipes, which he sold through Falco Bakery for the first time during the 2020 lockdowns.
Designed to be relaxed and informal, the event will not be ticketed but bookings are highly recommended via omafoodandwine.com
6 Lawson Street, Byron Bay NSW 2481
(02) 8960 7478
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