“Melbourne best-ever duck?  Duck in to Saxe and decide for yourself.”

“Many Melbourne diners will know Joe Grbac from Saint Crispin, where he was co-owner with Scott Pickett, and his stint at Press Club from 2009 to 2013. But it’s his three years at London’s the Square under chef Philip Howard (2004-2007) that Grbac still refers to when he talks about his menus: seasonal, thoughtful, precise but not showy.”
Dani Valent, Good Food, March 2018 (read the full article here)

___________________

Saxe Chef Joe Grbac’s contemporary Australian cuisine will highlight the classic match of duck and Pinot Noir as Joe joins forces with Allan Nalder, Vigneron of Coldstream’s Helen’s Hill Estate, one of the Yarra Valley’s finest Pinot Noir producers.
___________________

7pm Saturday 27 July 2019
5 courses including matching wines
$130 per person all inclusive
Saxe Restaurant, 211 Queen St, Melbourne
___________________

Bookings:
Call Saxe Restaurant, 03 9089 6699 or email dine@saxe.com.au

___________________

Saxe

“1 hat, 15.5/20, dressed-down fine dining… ”
Australia Good Food Guide 2019

“Delicious 100 Restaurants 2018”
Delicious on Sunday/Herald Sun

Helen’s Hill Estate

“Best Wineries of the Regions” + 5 red stars
Halliday Wine Companion 2015-2019

“Certificate of Excellence 2018”
Huon Hooke, The Real Review

___________________

Review: “Duck into Saxe for conversation-haltingly delicious duck”

“Sometimes duck is just duck: bird on a plate. But when chef Joe Grbac is cooking duck it’s a shrewd but tender honouring of produce, a showcase of flavour matches and a sensitive mastery of cooking techniques that ensure the bird is conversation-haltingly delicious.  (…). Many Melbourne diners will know Joe Grbac from Saint Crispin, where he was co-owner with Scott Pickett, and his stint at Press Club from 2009 to 2013. But it’s his three years at London’s the Square under chef Philip Howard (2004-2007) that Grbac still refers to when he talks about his menus: seasonal, thoughtful, precise but not showy. (…).”
Dani Valent, Good Food, March 2018 (read the full article here)