Dine with a Conscience at The Halia
Tuesday, 14 Aug 2012
Everyone knows that we’re diehard foodies, but this doesn’t mean we’d do anything for food.
Prime example: we always say no to shark’s fin.
Which is why we are completely onboard with The Halia‘s six-part “Project Food Prints” – a new initiative that aims to encourage transparency from farm to fork.
The Halia has teamed up with like-minded suppliers and producers similarly interested in promoting responsible consumerism and has created six different one-night only menus based on six different products.
First up: the sustainably farmed Australian Southern Bluefin Tuna (SBT), perfectly complemented with organic Sicilian wines from Cantina Marabino.
The 9-course dinner includes seared Akami and top-grade Otoro sashimi, and while we’re on the topic, remember that the dinner isn’t just about what’s on your plate, it’s also about how your food got there. Cue huge educational benefits: a live demonstration by the chef about the preparation of tuna (you’ll probably be wowing sashimi chefs with your knowledge after) and an expert wine speaker who will talk about all 6 organic wines you’ll be enjoying.
The first session of Project Food Prints will begin at 630pm on Thu, 16 Aug 2012. This 60-seat event is priced at $188++ per person. For reservations, call 6287 0711 or email email@example.com.
The second session will be held October 2012 and feature Blackmore wagyu beef – 100% fullblood wagyu beef known for its superb quality, environmental sustainability and animal welfare practices.