The Art & Science of Taste at Pepper & Salt

Where the art of cooking meets the science of flavour.

A long table lunch celebrating the meeting of farming, food and science, where the stories of the land shape every plate. Begin the afternoon with sparkling and canapés overlooking the sweeping valley before a three course menu from Chef Silas Masih, showcasing fresh, local seafood seamlessly paired with Forest Hill’s boutique, award winning wines. Between courses, Chef Silas and Dr Mark P. McHenry, farmer and physicist, share how science and nature intertwine in the kitchen and the field, shaping the way we cook and cultivate to understand flavour. Live classical strings will create the perfect accompaniment to this sensory afternoon.