Red Lantern X CWR: Chef Collaboration Dinner

For one unforgettable evening, two culinary powerhouses are joining forces to create a menu that celebrates Vietnamese tradition and local flavours. Chef Mark Jensen, the visionary behind Sydney’s iconic Red Lantern, and Coogee Wine Room’s Head Chef Ken Yong are teaming up for a special pop-up dinner, showcasing their culinary passion and expertise.

Mark Jensen has been a trailblazer in Vietnamese cuisine for over 20 years, setting the benchmark with Red Lantern, named Australia’s Best Vietnamese Restaurant by the Restaurant & Catering Association. Known for his sustainable cooking ethos, TV appearances, and acclaimed book The Urban Cook, Mark is bringing some of Red Lantern’s most beloved dishes to Coogee for the very first time.

Ken Yong, Coogee Wine Room’s celebrated Head Chef, is renowned for his creative approach to fresh, local ingredients and bold flavours. With experience in some of Sydney’s top kitchens, Ken’s modern Australian style perfectly complements Mark’s Vietnamese flair.

This one-night-only menu promises vibrant dishes like seared scallops with Red Lantern’s house-made XO, lemon cured snapper, “Provence” lamb saddle, and a decadent layered milk cake to finish.