21 May Danielle Alvarez Gourmet Food Weekend
Friday 18 August – Sunday 20 August 2017
Halcyon House presents Danielle Alvarez, Head Chef at FRED’s for a very special gourmet weekend
Friday 18th August
6:30pm – 8:30pm – Enjoy canapes and cocktails poolside hosted by Danielle Alvarez, Ben Devlin and General Manager Mauro De Riso.
Followed by guests dinner at leisure.
Saturday 19th August
Enjoy a leisurely a la carte breakfast in Paper Daisy.
10.30am – 12.00 noon Master Class with Danielle Alvarez followed by guests lunch at leisure
7.30pm – 10.00pm Danielle’s showpiece dinner with paired wines accompanied by Ben Devlin and Paper Daisy team
Sunday 20th August
Enjoy a leisurely a la carte breakfast in Paper Daisy
- 2 night stay at Halcyon House
- Cocktails & Canapes Poolside
- Daily a la carte breakfast in Paper Daisy
- Masterclass with Danielle Alvarez
- 4 course showpiece dinner & paired wines by Danielle, Ben and Paper Daisy team
Package price – maximum 2 people:
Classic Room: $1740
Disabled Superior Room: $1940
Superior Room: $2040
Ocean Superior Room: $2240
Ocean Deluxe Room: $2440
Master Suite Room: $2840
Halcyon Suite (four people): $4080
To enquire please contact our friendly team on 02 6676 1444
Or email [email protected]
Offer subject to availability, Limited spaces available. Packages are non-refundable
Danielle Alvarez (@daniellemariealvarez), Head Chef at Fred’s
An amazing meal is like any unforgettable cultural experience – it awes and inspires. It’s generous in experience, and it sparks both contemplation and joy. But it’s also rare; the mastery of an exceptional dish is akin to great art. Which suits Fred’s Head Chef Danielle Alvarez just fine. Great art is a love of the young chef, and in another life the American-born Cuban may have taken her degree in art history and run headfirst into a gallery with it.
Instead she chose to channel her creativity into the kitchen. And after honing her cooking skills under the tutelage of Alice Waters – owner of famous Californian restaurant Chez Panisse and grandmother of the farm to table food movement – the softly spoken and seemingly ever-calm Alvarez has brought her own brand of art to Sydney’s Oxford St.
With a passion for sustainability, and along with assembling a team of like-minded chefs and staff, Alvarez has spent the last year carefully curating a list of local farmers – fruit, vegetable, dairy, poultry, fish and meat – who provide the bulk of Fred’s ethically produced and all-natural fare. Then, from what is available at any given time (be it weekly or daily), Alvarez crafts a menu designed to showcase the integrity of the freshest ingredients.