As the second instalment of the “Dinner with Corey,” held for one night only on Wednesday 16 June, modern Middle Eastern restaurant BEDU brings sustainability to the plate by exploring ethical catch methods and ASCcertified sources. With a drive to do better by working with suppliers and fisheries to cross-check farming methods and traceability of each catch, Chef Corey Riches has curated five ($650/person) and seven ($850/person) course seafood-forward menus, using ingredients that align with WWF’s sustainable seafood guide.
June’s “Dinner with Corey” kicks off with an appetiser of King Fish Basturma, served with BEDU’s signature labneh and toasted sesame and poppy seed lavosh crackers for a rustic dipping addition. Using a similar chicken glaze to that of BEDU’s popular chilli-spiced zucchini, the Roasted Wild Scallops are baked in butter and infused with the stock from overnight roasted chicken wings. The wild Pãua abalone used in Corey’s Abalone Tagine is braised in coriander seeds and onion, and layered atop an Algerian-style tagine of tomato, onion, garlic, and ginger. To round off the seafood feast, the Sweet Tide consists of homemade vanilla ice cream and colourful coral-shaped candy, served with a pour of chilled blue butterfly pea tea to resemble seawater, and a cookie crumble for sand—the dessert Corey designed as a way of artistically honouring our oceans.
Those who opt for the seven-course menu will also be able to sample the Marinated Yellowfin Tuna and Corey’s exclusive BEDU Baklava. Homemade with crushed pistachios and dried rose petals, a sweet and floral syrup is double-baked into 40 layers of filo pastry to recreate the famous Lebanese dessert and complete the sustainable Bedouin feast.
The one-night-only event welcomes two seatings, 6 pm for the five-course menu and 8 pm for the seven-course menu. Click here to reserve your spot now!
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