This winter, Halcyon House invites guests to experience By the Sea — a two-day coastal dining event featuring a collaboration between acclaimed chef Danielle Alvarez and Andrew Milford, Executive Chef of Halcyon House’s award-winning hatted restaurant, Paper Daisy. Unfolding over two intimate candlelit sittings, the event promises a seasonal celebration of local produce, creative synergy, and authentic culinary expression, and is one of a handful of special experiences planned throughout the year to mark Halcyon House’s milestone 10 th anniversary.
The events showcase a unique city-meets-regional chef collaboration through a three-course menu paired with Louis Roederer Champagne and celebrates the region’s diverse network of local producers and sustainable food sources.
Saturday, 5 July at 6:30PM – candlelit dinner
Sunday, 6 July at 12:00PM – long lunch
Returning to Halcyon House for a second time, following her sell-out gourmet weekend in 2018, Danielle Alvarez is one of Australia’s most respected culinary voices. Known for her produce-driven ethos, deep respect for seasonality, and classical training at Alice Waters’ legendary Chez Panisse in California, Danielle brings a thoughtful, elegant approach to modern Australian dining. Formerly at the helm of Fred’s in Sydney, she continues to shape the food conversation through her writing, events, and ongoing kitchen collaborations.
Together with Paper Daisy’s Andrew Milford — known for his elevated coastal cooking and dedication to showcasing the region’s finest growers and producers — By the Sea will offer a soulful, sensory experience grounded in place, season, and shared creativity.
“The provenance of ingredients and seasonality is an important part of our philosophy at Paper Daisy. We love sharing the story behind each dish and this collaboration with Danielle and myself allows us to take guests on a journey when they dine with us.” commented Paper Daisy’s Andrew Milford.
With limited seats available for both sittings, By the Sea is set to be a highlight in this year’s winter calendar.
DETAILS:
$145 per person - includes a three-course dining experience curated by
Danielle Alvarez and Andrew Milford
Candlelit Coastal Dining Experience
Roederer Champagne on Arrival
Halcyon Candle Keepsake
Bookings essential. For reservations and further details, visit halcyonhouse.com.au.
