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SHORTCUTS | On the menu
The evening sky is clear, the air is balmy, and elegantly
plated canapés and glasses of sparkling wine weave their
way through the well-dressed crowd of around 40 people.
Some arrive in pairs, while others, like me, are on a virgin
solo adventure just taking it all in, breaking the ice with
questions about whether or not it’s our first time and what
the garnish on the trout was.
According to Tim O’Donnell, the entrepreneurial
Melbourne sommelier behind PDR, stepping out of one’s
routine to try something completely different is what
people most love about his events. “I think ‘the unknown’
is the most exciting aspect of it,” he explains. “With PDR ,
that extends to the venue, the menu, the drinks and the
company you’ll keep,” he says. “I guess it’s a little adventure;
one that people are trusting us to guide them through.”
If you’re into eating out, a quick scout around on the
PDR website provides plenty of evidence that Tim is a man
with some pretty cool industry contacts. Running monthly,
his events have attracted chefs from some of Melbourne’s
finest restaurants. Typically, you’ll see sous chefs (rather
than head chefs) from top venues stepping into the spotlight
for the first time, savouring the freedom that comes with
being the boss and being able to do their own thing. It’s
their chance to flex some creative and culinary muscle
without the usual pressure or expectation of their day jobs,
while for diners it’s an opportunity to experience some
seriously boast-worthy, one-off magic.
In fact, it was this that attracted Maurice and Fiona in
the first place. “It intrigued us because it’s a hospitality
insider thing that the public wouldn’t normally be privy
to,” says Fiona. Fellow diner, Anna (a hardcore foodie and
industry follower) agrees. “For me, it’s really interesting to
see the young up-and-comers get a chance to take charge
and run their own kitchens for a night,” she says. “It’s pretty
cool to see the food they’re coming up with.”
Sous chef at Collingwood’s acclaimed IDES, Zackary
Furst did his first PDR event in an Art Deco boardroom
down a Melbourne laneway earlier this year. For him, the
experience was a rare pleasure – creatively and professionally.
“As a chef, it’s a great way to push yourself out of your
norm and do something you might not usually do,” he says.
“It’s a unique privilege and the result can be prettyamazing. For me, it’s all positives when it comes to pushing
diners to go in blind with their fingers crossed.”
For diners, the positives are amplified three-fold: you get
restaurant-quality food and wine, coupled with the chance
to make new connections and experience something entirely
unique – something I reckon would be enough to lure
people away from their online dating apps.
According to Tim, it’s not uncommon to see previously
unacquainted diners exchanging numbers and Facebook
details by the end of the night, with friendships forged over
great food and wine and the bond of a shared experience.
So what kind of people come to a PDR event? Tim says
the primary common thread is “good food and the people
who love it. The second thing that our diners have in common
is a shared appreciation for the whole experience of our
events,” he explains. “It’s a pretty big ask getting people to
part with their money when you’re giving them little more
than a postcode and the name of a chef,” he admits.
By the end of the night, I too am exchanging numbers
and social media handles. I’ve met people whom I’d perhaps
never normally speak to. Sure, I’ve anxiously filled a few
conversation gaps, but I’ve also laughed and been surprised,
delighted and exceptionally well-fed.
“The people who come don’t get here by chance,” says
Tim. “They really want to be here, to experience something
different. They want to go on a journey with us.”
Private Dining Room events run monthly in various locations
around Melbourne. privatediningroom.com.auCLOCKWISE
FROM TOP:
Showbags with a few
morning recovery
items inside; Tarragon
curd with roasted
plum and cherry jam;
Baby abalone with a
kohlrabi broth; Secret
city spots lend a frisson
of fun. OPPOSITE
PAGE: Zackary
Furst serves up pork
neck , winter purslane
and macadamia milk ;
Run by a sommelier,
the dinners are sure to
impress wine lovers.
For diners, it’s an opportunity to experience
some seriously boast-worthy, one-off magic.