VASSE FELIX X DE'SENDENT

On Sunday 12 April 2026, we hosted a one-day-only collaborative lunch at Vasse Felix Restaurant, bringing together Head Chef Cam Jones and de’sendent Executive Chef Evan Hayter.

This special event featured a six-course set menu celebrating seasonal produce, regional flavours and refined technique. The collaboration united two of Western Australia’s coveted three-star restaurants, as recognised by the WA Good Food Guide.

The menu included:

Snacks
BLANC DE BLANCS

Kingfish, horseradish creme, citrus, pumpkin seed oil
SAUVIGNON BLANC

Beef, corn, mizuna, wattleseed, macadamia, chocolate
CABERNET SAUVIGNON

Passionfruit, coconut, meringue

Marron, uni, caviar, Japanese turnip
CHARDONNAY

Peach, sesame tuille, creme fraiche mousse, fig leaf oil