IGNI

9th – 13th April

IGNI is chef Aaron Turner’s love letter to live fire cooking and artisanal produce. The restaurant is a contemporary classic; as “creative and compelling as modern Australian gets” (World’s 50Best).

After perfecting his craft in kitchens like NOMA and El Celler de Can Roca –  via Nashville, TN, where he embarked on The Hot Chicken Project – Aaron opened the grill-centric IGNI in 2016. In just a handful of months, the restaurant had made waves across Australia, earning two hats in the Good Food Guide. Aaron himself was crowned Chef of the Year.

Uncompromising in its support of small scale producers, the menu at IGNI changes from table to table, night to night. One thing remains the same, however: each dish has been touched by fire, and you won’t leave disappointed. For his week with us, expect tried and tested hits like ‘crumpet & aged beef tartare’; ‘wild game, smoke dried cherries, white onion purèe’; and ‘fermented potato & roe’.

Now a nomadic concept until 2025, IGNI announced a temporary hiatus last year, with its final 4-month booking window selling out immediately. Aaron joins us for five nights only. Book early to avoid disappointment. This one’s set to be in high demand.