Chef David Myers of Comme Ca and Sona is joining a culinary super-group that will tour three global metropolises and offer collaboration dinners. Partnering with Australia’s Chef Luke Mangan of San Fran’s South Food and Wine Bar, plus Japan’s famous Chef Noriyuki Sugie, the trio is bound for Sydney and Tokyo first. Myers brings the show back home on September 15th, offering a five-course “Endless Summer” dinner with his new mates at Sona for $95. The seafood-focused, market fresh plates combine all of the chefs’ talents and food cultures from Mangan’s Tasmanian salmon sashimi to a sole mochi from Chef Nori. Take a peak at the menu and make reservations at 310.659.7708 to eat from three world-famous chefs.
Endless Summer Dinner at Sona, September 15th
1st Course: Sashimi of Tasmanian Salmon, Yarra Valley Persian Feta, Soy, Ginger and Shallot dressing (Chef Mangan)
2nd Course: Entuvee of Rock Lobster, Sole Mochi and Shiso Clam Jus (Chef Sugie)
3rd Course: Alaskan Halibut with Chino Farm Corn and Braised Pork Belly (Chef Myers)
4th Course: Hawaiian Moon Fish with Crispy Sweetbread and Collard Greens
5th Course: Aerated Cheesecake with Sous Vide Cherry, Kumquat and Birch Bark Ice Cream