Harvest of Purpose | Trippas White Group

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A Culinary Collaboration by Dan Hunter and Danielle Alvarez

January 17th – 20th
6:30pm – 10:30pm
Yallamundi Rooms at the Sydney Opera House

Don’t miss this extraordinary opportunity to experience the culinary magic of Danielle Alvarez and Dan Hunter as they collaborate on a bespoke six-course menu that showcases the best local ingredients, all ethically sourced and seasonally inspired. Each course will be crafted with their shared philosophy of food for purpose and sustainability, offering a truly immersive dining experience set against the iconic backdrop of the Sydney Opera House.

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Ticket Prices

6-Course Menu: $450 per person

Wine Pairing: $450 premium or $265 per person by Handpicked wines.

Non-Alcoholic Pairing: $195 per person

Secure your tickets today for what promises to be the food event of the year.

Tickets are limited to 70 guests per night.

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To maintain the integrity of the event and ensure an exceptional experience for all guests, we can offer a alternative menu that caters to pescatarian and gluten-free dietary needs. Unfortunately, due to the complexity and attention to detail of the menu, we’re unable to accommodate any additional dietary requests for this event

About The Chefs

Danielle Alvarez

Danielle Alvarez is one of Australia’s most celebrated chefs, renowned for her farm-to-table approach and dedication to sustainability. Drawing from her Cuban-American roots and experience at world-famous restaurants like The French Laundry and Chez Panisse, she now leads as Culinary Director of the Yallamundi Rooms at the Sydney Opera House, crafting menus that highlight local, seasonal produce.

Previously, Danielle was the creative force behind Fred’s in Paddington, where she maintained 2 Chef’s Hats throughout her tenure. She is also the author of the cookbook ‘Always Add Lemon’, a regular columnist for Good Weekend Magazine, and co-host of The Good Food Kitchen. Her latest cookbook, ‘Cook for Life’, continues to inspire with her produce-driven ethos.

Dan Hunter

Dan Hunter is the owner and chef at Brae, a contemporary restaurant in rural Victoria renowned for its commitment to sustainability and organic farming. Brae’s ethos centers around food for purpose, with each dish crafted from ingredients grown on Brae’s farm or sourced from ethical local producers. Bringing Brae’s philosophy to Sydney, Dan’s commitment to environmental consciousness and culinary excellence will be at the heart of this unique dining experience. Brae has held 3 hats since 2014 and is ranked among the World’s 50 Best Restaurants