Trinket Chef Vs Bartender Dinner

Each month, Trinket’s bar and kitchen team will be exploring a different hero ingredient, to be represented in both the food and cocktails.

Bartender vs Chef is a head-to-head battle that pushes the boundaries with flavour combinations to deliver a truly creative experience.

Gastrology attended the first Bartender vs Chef dinner last night which explored the theme – Native Australian. It was a stunning evening where guests enjoyed 3 courses, matched with 3 cocktails served in the cellar bar.

Highlights included perfectly cooked kangaroo loin served with smoked pumpkin, shin croquette, pepperberry and saltbush. This was matched with a cocktail cheekily named “City Limits” - an enticing and heady combination of saltbush, Australian Green Ant Gin, Maidenii Sweet Vermouth, Okar Amaro and Melbourne Rooftop honey. The dessert of caramelised Davidson plum tart with finger lime ice cream was similarly delightful – displaying a mouth-watering interplay between sweetness and tartness. This was matched by the “Paperbark Writer” cocktail – a smoky and alluring mix of paperbark smoked Davidson plum and Starward Whiskey.

The next event will be held on Wednesday 4the September and will be exploring the theme – Chocolate. Find out more here.

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