Icebergs Dining and Bar x Beau Clugston (ILUKA, Copenhagen)
Beau Clugston returns to Australia to produce a menu inspired by the Pacific Ocean via Denmark.
Restaurateur Maurice Terzini and Icebergs Dining Room and Bar presents an exclusive Taste Dining Experience presented by Diners Club with Chef and Owner Beau Clugston from Iluka Restaurant in Copenhagen, Denmark for one night only on Tuesday 13th August.
Returning home to Australia, Beau Clugston will be showcasing the best of the best Australian seafood and produce, bringing his wild creativity, fine dining expertise and super fresh dishes to the menu with simplicity and elegance, in collaboration with Executive Chef Monty Koludrovic.
“It’s always exciting watching fellow Australian’s kicking goals in overseas kitchens; I’ve been following Beau’s progress over the last few years throughout Europe. His approach to best in class, simple seafood cookery has been such a powerful inspiration for myself and many others. The whole Icebergs team and I couldn’t be more excited to welcome Beau to Bondi and cook together for the first time. It’s going to be a bit chilly for a surf but amazing time of year for fish!”
– Monty Koludrovic.
$180 + $3 booking fee per person includes five course menu, complimentary arrival drinks Tanqueray Gin and Sapporo beer.
ABOUT ILUKA
Iluka is an Aboriginal word meaning near the sea. Chef owner Beau Clugston chose the name to evoke the spirit of his place, a distillation of what he’s learned from working in some of the world’s most renowned kitchens and from his surfside upbringing in Australia. Iluka is all about super-fresh, super-delicious seafood and vegetables, made with care and commitment.
ABOUT BEAU CLUGSTON
Beau grew up in Sawtell, on the mid north coast of New South Wales in Australia diving for oysters and cooking the fish he’d caught in the estuary. After an apprenticeship that took him to Pier in Sydney he worked for Gordon Ramsay for four years in London. In 2010 he joined Noma in Copenhagen rising to the test kitchen where he led the research for Noma’s acclaimed pop-up in Sydney. Working for Noma chef and co-founder René Redzepi taught him many things – about tastes and flavours, about honesty and above all, that you can do anything you believe in.
