25 members and their guests enjoyed a night with Yvan Part 2 on Thursday night.
The night saw a misty start with oysters and champagne, then a move into the RMYS kitchen where maestro Yvan went through an interactive exploration of some incredible food.
The group then moved to to an undisclosed location (see pictures to see if you can pick the room that was transformed) in the Club house which was truly spectacular.
Members enjoyed the following:
Freshly shucked smokey oysters
Umbero Prosecco, Italy
Pressed Okinawa Braised pork with Japanese reduction
Domaine Schlonberger Pinot Gris, France
Abels Tempest Sauvignon Blanc, Tasmania
Roasted kingfish with bonito and sensory textures
Seasonal carrots and feta foam
Garagiste Chardonnay, Victoria
Hazelnut praline with valrhona white chocolate and strawberry soil
Tea and coffee