Every month, ESSA’s five chefs each choose a vegetable and build a dish around it. The results come together as a five-plate set menu, served each Wednesday for the month and driven by whatever produce, techniques and ideas have the kitchen’s attention.

The format reflects Phil Marchant’s collaborative approach to ESSA, giving each chef room to test an idea, contribute their own perspective and question the familiar.

For July, the menu moves through focaccia with parsley and anchovy; burnt leeks with miso and ricotta; beetroot with bresaola, fig and grape; spatchcock with mushroom and chestnut; and pumpkin with ’nduja and pepita, alongside Pat’s crudo – if you know, you know.

Wednesday 29 July marks the final service of the July menu and the last chance to taste this month’s experiment before the kitchen moves on.

$68 per person.