To bring LeVeL33’s sustainability commitment to the fore, Executive Chef Jake Kowalewski and his team of sous chefs will be presenting a One-Evening only 5-Course Plant-Forward Dinner ($108++) on 24th July 2023. Curated by Chef Jake and composed of dishes dreamt up by five sous chefs, the menu will be a demonstration of the youthful creativity from the LeVeL33 culinary team.
Chef Jake presents welcome snacks followed by a brightly-flavoured starter – Heirloom Beetroot Carpaccio and a housemade vegan soy ricotta. Warm cauliflower & Romanesco salad features cauliflower rice, a salad of Romanesco with char-roasted Australian purple cauliflower with Moroccan and Middle Eastern.
An umami-packed Wild Forest Mushroom Consommé consists of a mix of 10 different mushrooms that is slowly simmered with onions, celery, carrots, and kombu to make a clear consommé, which is coupled with goji berry caviar. The main course of Root Vegetable & Manjimup Truffle Pavé showcases celeriac and sweet potatoes with seasonal Manjimup truffles, cooked on a plancha. Savoy cabbage is stuffed with housemade tempeh, fermented over three to four days and fried with aromatics.
The evening’s sweet finale comes in the form of a Valrhona Amatika 46% chocolate & coconut cake. The eggless cake base is made with vegan yogurt, layered with vegan coconut cream cheese mousse, topped with mango and passionfruit salsa, and crowned with a pineapple tuile.
The dinner is all part and parcel of LeVeL33’s continued efforts in championing and celebrating sustainability, and it invites its diners to join their journey, one sustainable dish at a time.