Dingles Public House welcomes Chef Ron McKinlay for a collaborative seven-course dinner celebrating the cooking traditions that connect our two kitchens.
Chef Ron trained under Tom Kitchin in Edinburgh before cooking at Maze Melbourne and leading Saint Crispin to two hats. He later spent eight years as Executive Chef of Canoe in Toronto, helping lead the restaurant into Toronto’s inaugural Michelin Guide and to #8 on Canada’s 100 Best.
Together, Ron and the Dingles team have created a generous, playful menu rooted in British and French technique moving from caviar and tartare through shellfish, prime rib and classic pastry, with a few nostalgic sweets to finish.
A one-night collaboration, served as a seven-course set menu
** 5PM SLOT IS FOR BAR SEATING ONLY**
we are unable to accommodate any dietaries.
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Party size
1 ticket