Join us for a Manaakitanga: A Special Mardi Gras Dinner hosted by Head Chef Amber Doig and Arrnott Olssen. Find out more >

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Manaakitanga: A Special Mardi Gras Dinner

Manaakitanga: A Special Mardi Gras Dinner at The Butler

Head Chef Amber Doig and multi-disciplinary artist Arrnott Olssen are combining their creative forces for an incredible celebration of good food, generosity and hospitality on Thursday, 26th February.

Championing their Pacific and queer communities, Chef Amber and Arrnott are collaborating on an exclusive dinner event celebrating friendship, diversity, and Manaakitanga – a Māori and Pasifika concept embodying kindness, support, generosity, and hospitality. This is beautifully expressed through the sharing of food, recognising one another, and taking care of others – but most importantly, ourselves.

Expect a special share-style menu that honours both their cultures, blending Māori and Pacific flavours with Chef Amber’s boundary pushing fusion flavours. Your $135pp ticket includes the set menu, a cocktail on arrival, and intimate storytelling from your hosts.

The evening is dedicated to raising funds for Qtopia Sydney – the world’s largest centre for queer history and culture. We’ll also be hosting a silent auction with prizes including Applejack Dining vouchers, Qtopia Sydney theatre and exhibition tickets, and much more, with all proceeds going directly to the organisation.

What: Chef Amber X Arrnott Olssen Mardi Gras dinner
When: Thursday, 26th February, 6:30pm onwards
Tickets: $135pp, bookings essential

View the full menu below.

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About Arrnott Olssen

Arrnott Olssen is a TV chef, creative powerhouse, and cultural advocate known for his bold fusion of food, fashion, and music. As the founder and host of The Kana Club pop-up restaurant, Arrnott shares his unique take on Fijian flavours, collaborating with some of Australia’s leading hospitality brands to create unforgettable dining experiences.

A passionate champion of local produce and Pacific cuisine, he’s a regular face on Australian television, hosting cooking segments and appearing in media as a vocal advocate for Fijian food and its place in the modern culinary landscape.

Menu

Thursday, 26th February | $135pp

Cocktail and Chef’s choice snacks, on arrival

Rewena flatbread, whipped kānuka seaweed butter
Humpty Doo Barramundi Kokoda, wild scampi caviar, kumala crisp (gf, df)
Cold smoked Ōra king salmon, horopito dashi, heirloom tomato, salmon roe (gf, df)
Toroi – green lipped mussels & watercress (gf, df)
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Pāua ravioli, clam sauce, vermouth, kawakawa oil
Market fish with Arrnott’s Suruwa sauce (gf, df)
Spiced green rice, cassava, curry leaves (gf, df)
Mānuka smoked wagyu short rib, slow cooked in banana leaf (gf, df)
Cabbage, smoked hock, boil up jus, herb crumble
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Aunty’s golden syrup steamed pudding with cream
Pineapple custard, coconut syrup, pineapple sorbet (n)