Whitegrass 4.41

Set amid the storied arches of CHIJMES, fine dining restaurant Whitegrass paves the way for a renewed style of Modern Australian cuisine. In his first-ever role as Chef-Owner, Sam Aisbett is part of a new generation of chefs who are transforming the notions of Modern Australian food with his flavour-driven approach to international ingredients with a distinctly Asian touch. Whitegrass is a true reflection of Aisbett’s personality and pursuit of perfection to create an alternative and dynamic dining experience.

Diners can choose from a three, five or eight course tasting menu at dinner, and a choice 2 or 3 course, or 5 course set for lunch. These menus meld native Australian ingredients, Japanese influences and Aisbett’s refreshing fascination with local produce. Aisbett’s
inclination to fundamental culinary techniques, where everything from pickling to fermentation is done in-house, reflects his back-to-basics culinary approach and down-to-earth nature.

Combined with lively and personable service in a relaxed environment, it is where diners can feel at ease in the enjoyment of elegant and refined food, no matter the occasion