Indulge in a 4-course shared-style chef series Sunday lunch featuring a course-by-course representation of one dish by Sofitel’s Noosa Beach House Restaurants own skilled chef Nick Blake and one dish by Tony Schifilliti, head chef of Sixpenny, one of only three 3-hatted restaurants in Sydney. Experience the culinary mastery of Tony, who has incorporated his Cura seasoning line (koji-based seasons) into his creations. Since Joining Sixpenny as the head chef, Tony has evolved the menu to incorporate his fermentations and seasoning, receiving much praise and accolades from critics and industry experts.

Don’t miss out on this extraordinary dining experience—an unforgettable Sunday lunch awaits!