Culinary Arts Series | Bauhaus
PERTH August 24
Founded in 1919 by Walter Gropius in Weimar Germany, the Bauhaus movement literally translates as “Building House’ and was conceived as an holistic architectural as well as arts, crafts, industrial and graphic design movement that would ‘build’ a relationship between the arts and the new era of manufacturing taking place. Repositioning art to hold a central purpose in society that reflected how best to live, it was the Bauhaus school that coined the phrase "form follows function." According to this idea, simple but elegant geometric shapes were designed based on the intended function or purpose of a building or an object. Often associated with its Director in the 1930s, Mies Van der Rohe and his mantra ‘Less is More’ Bauhaus design focused on doing things minimally and well, with a focus on fine ingredients, materiality and an eye to the detail.

Join chef Paul Bentley for an evening inspired by the Bauhaus style’s clear, directional ethos. Immerse yourself in a farmer-and-forager-driven menu of dishes revolving around the indigenous six seasons and discover a curated dining experience like no other.
Location
Winning Appliances Showroom
3/22 King Edward Rd, Osborne Park
Date & Time
August 24, 2022, 6:00 PM - 9:00 PM
COST
$220 per person
Our Hosts For The Evening
Chef Paul Bentley
Head Chef of Si Paradiso & Casa
Back in Perth after years of working in New York and Mexico, Paul Bentley now brings his experience and ingenuity to the helm of Casa and Si Paradiso. Hailing from Margaret River in Western Australia, Paul brings in his stead an illustrious repertoire carved out of time spent in three-michelin star Daniel in New York, Hawaii, Central America, and the Perth icon The Loose Box. Culminating in over 20 years of experience, Paul has returned with a zealous fervour to the contemporary dining landscape of WA, offering diners colour and curiosity with each dish.
Max Veenhuyzen
Gourmet Traveller Editor
Veenhuyzen is a food, drink and travel journalist and photographerthatlives on Whadjuk Nyoongar countryin Perth, Western Australia. He contributesto key Australian titlesand publicationsincludingGourmet Traveller,Broadsheet,Good Food,SBSandThe Guardian;andis managing editor ofglobal dining guideThe Local Tongue.
Instagram: @maxveenhuyzen
MENU

Start
Kingfish- green tomato, horseradish cream.


Follow
Braised Lamb Terrine, burnt eggplant, pickled mustard seed, jus.


Finish
Lemon tart, creme fraîche, lemon peel purée.
 Join us on August 24 
We look forward to hosting you!

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