roasted carrots, beetroots and rice vinegar dressing
seared scallop sashimi
wine dinner 27th august
regions of japan dinners coming in october
The creative mind behind Ume’s stoves, Kerby Craig has established himself very quickly as one of Sydney’s youngest up and comers. In 2000 Kerby’s journey into hospitality started with a first year apprenticeship at the Rozelle restaurant of Tetsuya Wakuda.