Fabbrica Presents: Danielle Alvarez

Fabbrica Newtown, with Four Pillars Gin, is delighted to present an exciting collaboration with the much-loved Danielle Alvarez.

Sydney based Danielle, a chef, recipe developer and author, has honed her craft across the globe working in restaurants from 3 Michelin starred The French Laundry and Chez Panisse in California, to opening Fred’s in Sydney. Most recently, Danielle was appointed as Culinary Director of Sydney Opera House’s event spaces in 2023. She’s the author of two beautiful cookbooks, and contributes regularly to the The Age and Sydney Morning Herald’s Good Weekend Magazine.

Throughout her career, Danielle has been enamoured with farm-to-table cooking, with a focus on seasonality, traditional techniques and making things from scratch. Her ethos aligns well with Fabbrica, where seasonality, local sourcing and handmade pasta is at its core.

For one night only over two sittings, Danielle will join Love Tilly Group’s Culinary Director Scott McComas-Williams and Fabbrica Newtown’s Head Chef Keir Ballantyne in the kitchen, presenting a set menu ($140 per person), highlighting autumn’s finest fare. To begin, guests can expect puntarelle, fennel salad, lemon, anchovy, Parmigiano Reggiano and bottarga; and oxtail suppli. Next, a couple of pastas, ravioli of pine mushroom and ricotta, with sage butter; and cavatelli with pippies, spinach and garlic chives. Sommerlad chicken stuffed with artichoke and black truffle takes centre stage, served with braised chard and lemon. And for dessert, chocolate budino – the love child of mousse and custard - with espresso caramel cream, and assorted Italian biscuits.

Included in the ticket price is a Four Pillars Spritz, courtesy of award-winning, Victorian-based Four Pillars Gin. There will also be an optional wine pairing available on the night.