SARAP is run by Ferdinand Montoya who has worked in several restaurants in Sydney and London including the Michelin Starred Restaurant Story, Soho House & Co and currently Head Chef at Brooksbys Bar & Kitchen. SARAP was born from a desire to reconnect with Ferdinand's roots, taking many of the authentic recipes learnt from his mum and adding the influences of his years as a cook and a traveller. Ferdinand's food is ingredient led, unpretentious and focused on delivering delicious, fresh, clean and high impact flavours. He will be sharing his flavour packed Kinilaw (Filipino ceviche), carefully cured in vinegar toppped with pickled radish, spring onion, chilli and deep fried onions. Wrapped in fresh homemade Ube wraps!  Definitely not one to miss.     

  • Facebook - Black Circle
  • Twitter - Black Circle
  • Instagram - Black Circle