About

kishwar chowdhury

16 MAY - 2 JUNE

MASTERCHEF FINALIST 2021

Born and raised in Melbourne, Kishwar champions heritage, history, and the philosophy of cuisine.

With a special emphasis and understanding of seasonality, the origins of food, and cultural history she specialises in sourcing ingredients and growing rare produce. Her point of difference that has been cultivated in her cooking style from an early age. An understanding and inspiration of culinary trends is drawn from a life spent across three different continents, giving her style a unique edge.

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Event Details

PRICING & SITTINGS

Kishwar's dates
16 May - 2 June

Pricing
$150pp - 4-Course set menu
$75pp - Children

Sitting
Thursday	6.30pm – 10.30pm
Friday	6.30pm – 10.30pm
Saturday	5:30pm - 11pm
Sunday	12pm – 4pm

Terms & Conditions

Alumni Restaurant is available from 16 May – 4 August 2024 (inclusive), on Thursdays to Sundays. Prices are per person. Drinks available for purchase and patrons must be 18+ to consume alcohol. Bookings are subject to availability and advanced bookings are essential. Menu and dates are subject to availability. Guests must advise the restaurant of any dietary requirements at the time of booking, menu cannot be customised to accommodate allergies or special dietary requirements. Patrons must not be prohibited from Crown Melbourne for any reason. Not to be used in conjunction with any other offer or discount. Please note a 1.15% surcharge applies for all credit card transactions and a 10% surcharge applies on Sundays. A 15% surcharge applies on all Public Holidays (one surcharge fee of 15% if Public Holiday falls on a Sunday).

About the menu

KISHWAR'S SIGNATURE MENU

This menu showcases heritage dishes from India and Bangladesh highlighting the best of local Victorian and Australian Native produce.

The dishes are a reflection of my journey on MasterChef Australia and subsequent travels through the most coveted kitchens in India showcasing my cuisine.

The flavours you'll experience in this menu are deeply rooted in the Bay of Bengal, subtle, aromatic and delicately spiced, leading up to rich, bold dishes from the Mughal era that influenced this region.

kishwar chowdhury

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