Dinner at Our House - with Matt Orlando & Ben Shewry

Two celebrated chefs from opposite ends of the globe, both inspired by nature, join forces in this special dinner.

Matt Orlando comes to Melbourne from his restaurant Amass in Copenhagen. His sustainable, organic produce-driven dishes are taken straight from kitchen garden at Amass in which he grows over 80 different vegetables, berries, herbs and edible flowers. Matt’s career has included a tenure at Heston Blumenthal’s Fat Duck in the Uk, where he met noma owner and chef Rene Redzepi. The meeting let to a two-year Sous Chef position at noma. After taking up the position of Sous Chef at Thomas Keller’s three Michelin starred Per Se in New York, Matt returned as the first Chef de Cuisine at noma.

Ben Shewry is one of the leading advocates for responsible and sustainable eating. He is the chef owner of Melbourne’s Attica which holds the position of number 32 on the World’s 50 Best restaurant list as of 2017. The influence of Ben’s formative years in New Zealand can be found in his menu at Attica. Dishes represent landscapes and experiences that have inspired him throughout his life. Edible wild plants, vegetables and native Australian wildlife such as kangaroo meat feature heavily in his sustainable approach to food.

This is part of our sustainable dinner series at the House of Food and Wine - Hotel. Working under the ethos of the global ZeroFoodprint movement, each night our chefs-in-residence Matt Stone & Jo Barrett (Oakridge Wines, Coldstream) will collaborate with guest chefs to bring the dinner menu to life – sourcing local ingredients and taking steps to reduce their carbon impact.


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DateSat 24 Mar
Time6:30 PM – 10:30 PM
VenueHouse of Food and Wine - Hotel, Melbourne
House of Food and Wine - Hotel 26 Flinders Street, MelbourneMap of House of Food and Wine - Hotel
CategoryEat, Dinner
  • Gift card redeemable
  • Disability friendly event
  • Wheelchair Accessible
  • Dietary requirements not available
9823 6100