An Indigenous Australian Dinner Party
Chef Rohani Foulkes
The Farmer’s Hand
Inspired by their love for food, empowerment, community development and contributing to the greater good of humans, Chefs Kiki Louya + Rohani Foulkes have been busy focusing on local agriculture and food justice with the co-creation of their Corktown Folk and The Farmers Hand
Kiki of Congolese descent studied at Le Cordon Bleu and trained under chefs from the likes of Paul Kahan (Blackbird, Avec, Nico Osteria).
Rohani – a native of Cairns, Australia, holds a Masters Degree in International Education, a trade apprenticeship in culinary arts and years as a chef on the East Coast of Australia.
As a testament to their acclaim, these media darlings were just named one of the 19 Great Restaurants to Work For by Food & Wine Magazine, dedicated to treating their restaurant family, as professionals; setting high standards from the get-go.
Add to this, their impeccable technique, coveted style and a whole load of imagination and we end of up with two genuinely cherished dinner parties honoring each of their cultural hearths and cherished food traditions.
Taking over the frame space for two Friday nights, Kiki and Rohani will lead the kitchen together twice; each with their own creative dinner menus. The first one, an exploration of indigenous Australian cuisine on Friday, October 11th. And the second, an exploration of West & Central African Culture on Friday, November 15th.
You won’t be able to pick just one. Read on to digest these two menus and you’ll soon see why.
( 1 )
bread on the table
Native Basil Damper
Brewers Yeast Butter
( 2 )
Saltbush + Pepperberry
Hot + Sour Lemon Myrtle Dressing
( 3 )
Whole Fish + Bush Tomato sauce
Long-grain Jasmine + Turmeric
Sweet Potato, Yam + Banana
( 4 )
a sweet ending
peach + hibiscus + wattleseed
++ chefs are kindly requesting no dirty changes to the menu ++
Friday, October 11, 2019
5:30pm and 8:30pm
$60 per person + tax and service fee
Time with Rohani Foulkes and Kiki Louya bringing a full Australian dinner experience.
A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena.
++ a la- carte beer, wine, and frame cocktails.
Tickets on sale now.
While we are so grateful it’s still warm and sunny, we know the inevitable winter is…coming.
And with the change of season comes the excitement of holiday parties — whether you’re looking to book a casual company happy hour or a seated chef dinner experience with paired wines and cocktails, we’ve got you covered with a frame private experience, curated just for you.
What is Frame?
Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”