Award-winning chef Alanna Sapwell of Esmay will be taking over the kitchen at Byron Bay’s Oma Food & Wine this Sunday, 23 May, cooking alongside Head Chef Mark Hannell.
Alanna and Mark will team up to present a combined set menu showcasing the best in fresh produce grown by Venetia Scott of Hungry Earth Agroecology and Growing Roots Permaculture at The Farm in Byron Bay (using ecological farming practices to work with nature’s processes to enrich the health and function of the soil and ecosystem). The $80 set menu will be crafted based on the best in seasonal produce available that day and served alongside Oma’s full beverage list, including a female-led natural wine list curated by Three Blue Ducks’ group beverage manager, Mem Hemmings.
Each month, Oma collaborates with some of the country’s hottest chefs, producers and winemakers to showcase signature dishes, ingredients and drinks for the local community to experience. Oma & Co exemplifies the flexible way in which Oma is inviting its guests to use the venue. Whether stopping by for a casual drink and snack pre- or post-dinner, or sticking around for the evening to enjoy something more substantial, Oma is the perfect place to start or end your evening, open until late.Designed to be relaxed and informal, the events 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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