Chefs at the award-winning restaurant led by Executive Chef, Josh Askew, and Chef de Cuisine, Vico Betguen, have crafted a delicious four-course dinner menu, set to excite the most discerning truffle aficionado.

It's pretty�special: only 50 tickets are available for this exclusive culinary experience which will begin with a cocktail upon arrival and a delicious selection of canapes followed by the star of the night � a carefully curated menu featuring black truffles.

Featured dishes which are sure to please the palate include the Vanella Stracciatella, consisting of heirloom root vegetables, saltbush, EVOO, black truffle and ciabatta.

Indulge in the QLD Coral Troutwith smoked roe and truffle emulsion, winter greens and black garlic or for the meat lovers the Waygu Flank with truffle and potato, black onion, and green peppercorn jus.�The Yuzu sorbet will refresh the tastebuds before the decadent Find The Truffle, a perfect combination of choco truffle, cumquat, hazelnut, and honey ice cream for that finishing touch.

Diners will also have the chance to be purchase their own truffles to enjoy at home, following a special presentation from suppliers Elvesgate Organic Truffle Farms.

The four-course menu is $135 per adult, and you can enhance your dining experience with matching wines for an additional $45 per person.

Bookings are essential for this one-night only dining event.

To reserve your seat, call� +61 2 9260 2945 or to view the menu, visit:�abodebistro.com

You can also make a reservation online at:�https://bit.ly/3yBEcBj.�

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Sydney-born and trained, Chef Joshua Askew started his career at the age of 15 at his local pub,�where he fell in love with food and the fast pace of the kitchen. From there,�Askew climbed the�ranks through various fine dining restaurants and 5-star international hotel chains.

Askew studied at Ryde TAFE and at 29 became the youngest executive chef in the international�hotel group, Swissotel. Throughout his career, working on Daydream Island was the most�challenging with multiple outlets and battling natural elements like cyclones helped shape him�to be the leader he is today.

Askew was brought up with a deep respect for the ocean and goes spearfishing and diving�regularly. This led him to become a finalist twice in the Ora King awards for best salmon dish in�Australia, taking him to Japan and New Zealand. Askew was a proud ambassador for Ora King�Salmon three years running and currently mentors at TAFE NSW for upcoming chefs.�

Joshua now resides as Executive Chef at award winning Abode at Parkroyal Darling�Harbour, Sydney hotel.

Growing up in a small province of the Philippines, Vico moved to the city to pursue his passion�for cooking and study a Bachelor of Science in Hospitality, Restaurant, and Institute�Management � Major in Culinary Arts. From there he moved to North America to complete his

apprenticeship in various luxury hotels and resorts. To further improve his skills, he moved to

Australia and finished his apprenticeship in Park Hyatt Hotel, Canberra.

Vico fell in love with the lifestyle and broad cuisine of Australia.� He moved to North

Queensland and worked with fresh produce and local ingredients across casual and fine dining

restaurants.

Most recently Vico has joined�Parkroyal Darling�Harbour,�Sydney as Head Chef of award-

winning Abode where he continues to create exciting dishes using local and seasonal produce.

Vico and his team achieved a chef hat from Australian Good Food Guide with his modern

approach to Australian cuisine.