Chef Michael Lewis hails from the rural east coast of Australia, where his close connection with nature was nurtured through fishing and foraging. With over 20 years of culinary experience, he has worked at prestigious Michelin-starred establishments such as La Rei Natura (La Madernassa) in Italy, Restaurant Regis et Jacques Marcon in France, and Jordnaer in Denmark. He has also managed restaurants in Singapore, China, and Sydney. Foraging has been a central passion throughout Michael’s career, and he continues to incorporate foraged ingredients year-round as the Executive Chef at Sala Dining in Sydney. Having previously hosted two foraged dinner series in Singapore, he is eager to return to the region and present guests with a unique and memorable menu that highlights his distinctive style and enthusiasm for foraging.
Guests will join Michael for an informal foraging walk, exploring what the island and surrounding shoreline naturally offer. The route will be guided by what has already been identified in advance, allowing for a relaxed experience of picking, tasting and learning along the way. Guests will be introduced to edible plants, seaweeds and even the occasional unexpected ingredient, with a focus on understanding what can be responsibly gathered from the wild. The aim is not to forage extensively, but to shift perspectives - to open up an awareness of what exists around us and how it can be thoughtfully used. That evening, Michael will host a shared dinner built around the idea of ‘local’. The menu will draw on ingredients encountered during the walk, alongside produce sourced from our farm, with a selection of proteins included (i.e. local seafoods). The result is a simple, considered meal that reflects both the landscape and the surrounding community.
DINNER DATES
23rd, 25th, 28th & 31st July
PRICE
S$75.00++ per guest per dinner