Adam & Eigen

Adam & Eigen


Wednesday 21st March
Melbourne, 3000

6 courses with matched beverages
Dinner starts at 7pm
Location sent via SMS
Dietaries Available: Gluten Free | Dairy Free

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The current Sous Chef at Toorak Road institution, Bistro Thierry, Adam began his culinary journey under executive chef Jonathan Alston at Scusami Ristorante. Upon completion of his apprenticeship, Adam joined world-renowned chef Jacques Reymond at his eponymous 3 hat restaurant in Prahran. Following the sale of Jacques’ business in 2014, Adam remained at the Williams Road mansion in its new incarnation as Woodland House, where he honed his skills as head of pastry. An invitation to head up his former mentor’s new gastropub, L’Hotel Gitan, in 2015 saw Adam and Eigen meet. Adam’s passion for food and wine are expressed through his faultless technique and creative use of local produce and flavours.

Head Pastry Chef at L’Hôtel Gitan, Eigen creates beautiful desserts using classical French techniques. Eigen’s pastry background commences in Singapore, working for the acclaimed Joel Robuchon at his flagship restaurant, as well as gaining skills as an apprentice at the Raffles Hotel. In 2016 he entered the Savour Patissier of the Year competition, where he won the coveted ‘Best Macaron’ category. A year later Eigen won the Mitchelton Wine Festival ‘Entremet’ competition which will see him travel to Chicago this year and train at the Cacao Barry Chocolate Academy. Eigen’s food philosophy is to create dishes which balance texture and flavour while retaining a lightness on the palate.

For our March collaboration, Adam and Eigen will be showcasing classic French technique with an inspiring twist of flavour. Their 6 course menu will highlight the importance of quality produce presented simply, expressing the flavour and character of each ingredient.