Executive Chef of The Star Sydney’s Flying Fish, Adam Hall has been appointed by the Australian Turf Club (ATC) as Culinary Ambassador for its famous Sydney Autumn Racing Carnival from 11 March to 15 April 2023.
Collaborating with ATC’s multi award-winning hospitality team led by Group Executive Chef Gerry Maher, Hall will be crafting a range of fresh modern Australian menus focusing on local produce, native ingredients, and sustainable seafood to create a world-class culinary race day experience across key carnival events.
Flying Fish’s signature Spencer Gulf King Prawns with oxheart tomato and salted blood lime will be on offer at the Winning Post restaurant across the carnival at Rosehill Gardens including Chandon Ladies Day on 11 March, the Longines Golden Slipper Day on 18 March and Stakes Day on 25 March.
Meanwhile, Hall’s Shark Bay Blue Swimmer Crab, macadamia, and fried potato will take pride of place in the Grand Pavilion on opener Chandon Ladies Day on 11 March with his special pink dessert with seasonal berries, lemon myrtle cream and strawberry gum granita finishing off the meal in honour of the day’s partnership with the McGrath Foundation.
A further curation of the best produce from Australia’s land and seas – including the likes of Hall’s Bay Lobster with shellfish bisque and confit garlic oil or his Jervis Bay Mussels with macadamia cream and fermented chilli – will delight trackside diners in the Grandview Restaurant, Chairman’s Club Dining, and The Conservatory on all three carnival days at Royal Randwick including The Star Championships Day 1 on 1 April, The Championships Day 2 Longines Queen Elizabeth Stakes Day on 8 April and the Schweppes All Aged Stakes Day on 15 April.
Primed and ready to serve up to an estimated 2000 fresh prawns, 200 locally sourced mussels, and 100 beautifully juicy lobsters throughout the carnival, Hall is thrilled to introduce some of his restaurant’s most sought-after dishes to race-goers.
Hall explains, “I’m so excited to be partnering with the Australian Turf Club to create signature dishes for racegoers that truly highlight and heroe the producers and suppliers from across the nation who devote so much passion to creating high quality and sustainable ingredients.”
“I cannot wait to put a fresh spin on race day dining, serving up simple, honest yet punchy dishes that showcase how supporting local and eating sustainably goes hand in hand with indulging in a luxurious trackside experience.”
Melinda Madigan, ATC Executive General Manager of Commercial added they are pleased to welcome Hall as Culinary Ambassador across the Sydney Autumn Racing Carnival to produce a unique and exciting hospitality experience for racegoers and food lovers alike.
“The Sydney Autumn Racing Carnival is all about showcasing the very best racing, fashion and entertainment the country has to offer. So, we couldn’t be more excited to have Adam join ATC’s award-winning team to deliver a world-class signature dishes to our menus featuring the very best of Australia’s seafood to the line-up of unforgettable experiences we’ll be offering guests this carnival season.”
The ATC Sydney Autumn Racing Carnival boasts a total prize pool of almost $41 million and includes 18 Group 1 races including the world’s richest race for two-year-olds, the $5 million Longines Golden Slipper (1200m), $5 million Longines Queen Elizabeth Stakes (2000m) and $4 million The Star Doncaster Mile (1600m).
