Zac Inwald

9th – 13th August

Sydney-born Zac Inwald knows a thing or two about playing with fire (literally). His passion for wood-fire cooking was first ignited at Neil Perry’s Rockpool in Sydney, but it’s his time in the kitchen working alongside Tomos Parry as head chef of East London icon Brat (no. 81 in the world) that really forged his identity as a chef.

Part of the original opening team, Zac rose quickly through the ranks and was responsible not only for developing some of the restaurant’s most iconic dishes, but helping to obtain its well-deserved Michelin star. Four years, an unforgettable collaboration with Elkano and multiple trips to the Basque country later, Zac’s love for the region’s cuisine runs as deep as his appetite for cooking with fire.

Now flying solo, with several exciting projects on the horizon, Zac joins us at Carousel for five white hot nights. His menu is a love letter to live-fire cooking, inspired by the sagardotegi (cider houses) of the Basque Country, where the vibe is warm and convivial, and the food – all made for sharing – is plentiful. Expect wood-fired potato flatbreads liberally brushed with smoked butter; flame-grilled, oak-smoked Lyon’s Hill Farm rare breed forerib of beef with ample sides; and tarta de queso gratinado, brûléed to within an inch of its life…