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A hatted chef from a popular Melbourne restaurant has created a delicious three-course fine dining meal, but it has a big twist — all the dishes are in a can.
Charlie Carrington from Atlas Dining in South Yarra created the unique canned dishes that include an entree of kingfish ceviche with mojo verde and a main of Mexican smoke-infused beef and black bean with tangy salsa.
The dessert has been described as a “fancy twist on a traditional campfire s’more” with preserved raspberry, rosewater marshmallow and Dutch chocolate.
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And 100 Melburnians will be able to try the canned dessert for free if they turn up at Atlas at midday on Tuesday.
The canned dessert has been described as a ‘fancy twist on a traditional campfire S’more’. Credit: Supplied
Not only will they receive a canned dessert, those who are aged 18+ will also get a free Vodka Cruiser canned cocktail.
The unique fine-dining courses have been created in partnership and to pair with the new canned premixed cocktails.
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For example, the kingfish ceviche pairs with the Vodka Cruiser passion fruit daiquiri and the s’more dessert is meant to be enjoyed with the raspberry cosmopolitan.
“Our menu is constantly evolving. With this dish, I’ve tried to capture the warm, sweet notes from the humble s’more and transform it into a fine dining experience that can be enjoyed no matter where you are,” Carrington said.
Charlie Carrington created the unique canned dishes that include an entree of kingfish ceviche with mojo verde and a main of Mexican smoke-infused beef. Credit: Supplied
“It complements the refreshing and delightful flavours of Vodka Cruiser cocktails.”
Carrington is one of the youngest hatted chefs in Australia and his South Yarra restaurant features a rotating menu inspired by a new cuisine each season.
During Melbourne’s COVID lockdowns, Atlas was forced to pivot to survive and started the popular Atlas Masterclass.
Charlie Carrington from Atlas is one of the youngest hatted chefs in Australia. Credit: Supplied
It was a food delivery business based on its restaurant offerings, with the premise that diners could travel the world through food from the comfort of their homes.
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