The Nordic, Michelin three-star restaurant is heading to Australian shores for an exclusive two-day service on 15 and 16 July.
Chef and Owner of Maeemo Esben Holmboe Bang and Australian-born Executive Chef Jay Boyle are travelling over for the pop-up to serve a ten-course menu starring the venue’s signature dishes.
Maaemo’s focus on using native, wild ingredients will continue at the Australian pop-up, with Berowra Waters Inn Owner and Executive Chef Brian Geraghty joining the duo source Australian produce to replace the usual Scandinavian ingredients.
Some of the dishes to feature include Maaemo’s raw oyster and mussel dish the Oyster Tradition 2010; along with a brown butter ice cream with hazelnut and coffee molasses.
Ingredients like Tasmanian truffles, local marron, and mushrooms will be included in the menu.
Sydney-based chef and hunter John Ralley will also provide deer hearts for a special congee dish that is a much-loved favourite at Maeemo.
“Bringing Maaemo to Australia for the first time and sharing Jay’s incredible talents with Sydneysiders is such an honour,” says Geraghty.
“[It] gives our team at Berowra Waters Inn the opportunity to step outside our all-Australian sphere to experiment with Scandinavian flavours and ways to highlight the relationship between raw produce and what is presented on the plate.”
The collaboration comes after Geraghty and Boyle met in 2010 while working at Sydney’s Bilson’s restaurant.
Boyle joined the Maeemo team in 2011 and saw the venue be the first Nordic restaurant to be awarded three Michelin stars along Danish Geranium in 2016.
The two-day pop-up will host a lunch and dinner service across both days, with a ten-course menu priced at $400 per person, with matching wines an additional $200 per person.
Reservations are open now via the Berowra Waters Inn website.
