From October 3^rd through October 8^th, Chef Stanley Wong will be taking over the Burke & Wills kitchen for an exclusive preview of The Sundowner Yacht Club’s menu offerings, which will highlight Australian cuisine with Asian influences found throughout.

The five course tasting menu will be available for $65 with the option for a wine pairing from Australian wine producer Penfolds for $95.

Burke & Wills is located at 226 W 79th Street.

The Sundowner Yacht Club, Tulum

Launching on New Year’s Eve 2019, The Sundowner Yacht Club of Tulum, Mexico is designed to make you feel as if you are aboard a luxury yacht that has docked amidst the jungle. With an eco-conscious focus, the space will be built by local construction company Orgasmic Construction using completely sustainable materials such as coconut husks, sargassum bricks and palm tree wood for all major structures. Similarly, The Sundowner Yacht Club will utilize solar power, waste water recycling and natural rain water, as well as eliminate paper and plastic products from food and beverage service. All organic waste will go to a local farm who also will grow most of the produce for the kitchen. The Sundowner Yacht Club is a member of Pesca con Futuro, an organization who focuses on sourcing sustainable seafood.

To head the kitchen, consultant Heathe St. Clair (Sunburnt Cow, Burke & Wills, The Manhattan Cricket Club) has rejoined forces with Chef Stanley Wong, who was the consulting chef on Heathe’s first solo project and several more throughout the 00’s.

Chef Wong’s previous credits have included the Mandarin Oriental Hotel in Hong Kong, where he spent five years leading a team of over 120 chefs; the Waldhotel Friedrichsruhe in Germany, where the restaurant gained a second Michelin star during his tenure; the Hotel Kronenhof in St. Moritz in Switzerland and the Palace of The Lost City in South Africa, where he was an integral part in the inauguration luncheon of Nelson Mandela, welcoming over 2000 dignitaries.

He served as the Executive Chef at Jean-Georges Vongerichten’s Spice Market in New York Cityand achieved three stars with the New York Times, and he opened three high-end restaurants in The Venetian Hotel in Macau. He also opened Holy Duck!, The Private Kitchen and Eastside Grill in Sydney and currently operates Culinart, a high-end catering and events company and a private Kitchen in Hong Kong.