For the final Food Lab at Gerard’s Bar of 2016, Ben Williamson will be pulling out all the stops on Wednesday 14th of December. He has sourced premium ingredients, both locally and internationally, to give you a decadent dinner you won’t forget!

Treat your palate to the finest ingredients with dishes featuring white truffles from Alba, the highest marbled full blood Wagyu, AAA grade saffron from Iran, hand dived abalone from Tasmania, beluga caviar, jumbo scampi and scarlet prawns from Western Australia.

Returning to the true essence of Food Lab, Ben Williamson will be rounding up the year by taking you on an experimental culinary and sensory experience, with some of the worlds most sought after delicacies.

Tickets are $220 per person with matched wines.

Seats are strictly limited for this edition, so call or email to reserve your spot.

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