For one night only, Britain’s celebrated three-Michelin-starred restaurant L’Enclume will partner with Good Food to offer diners an unprecedented look behind the scenes of its ambitious six-week residency at two-hatted Bathers’ Pavilion in Mosman.

On Sunday, August 10, Good Food Guide editor Callan Boys will take diners into the high-pressure world of fine dining as experienced by L’Enclume chef-owner Simon Rogan, Bathers’ Pavilion executive chef Aaron Ward and their teams.

Chefs and sommeliers will share stories, answer questions and personally interact with guests throughout their 14-course meal – revealing what really goes on beyond the pass, from cooking techniques to the development process behind L’Enclume’s most iconic dishes.

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The ticketed event will take place during L’Enclume’s second residency at Bathers’ Pavilion, following a sold-out five-week run in 2023. According to Bathers’ Pavilion it had a 2000-strong waitlist.

“Potters have been turning bowls, woodworkers carving spoons and gardeners growing rock chives just for this event, and eight chefs and key senior staff are here from Britain,” wrote former Sydney Morning Herald chief restaurant critic Terry Durack, in his review. “There hasn’t been a chef residency handled this rigorously since Noma Sydney in 2016.”

But this time, says Bathers’ co-owner and managing director Jess Shirvington, the two restaurants have committed to “upping the ante”.

“I believe we have tapped into the best way to make fine dining the show-stopping event it is intended to be,” she says. “We are rebuilding the restaurant for just the period of the residency ... it’s quite incredible. [It’s part of] creating a dining experience that guests will look back on and know they were part of something truly unique and world-class.”

Where the previous residency saw Rogan adapt his farm-to-fork ethos and menu from L’Enclume’s countryside restaurant in Cartmel to the coastal environs of Bathers’ Pavilion, this time he aims to create an entirely new, $590 per person, 14-course dining experience.

“If we had started L’Enclume in Sydney [rather than the UK], this is what I would have created,” Rogan says.

That means showcasing standout Australian produce such as marron from Donnybrook, WA (brined, sliced and served with wax flower jelly, smoked roe, mussel stock and buttermilk sauce); aged beef sirloin from Gippsland, Victoria (dressed in coal oil and served with whipped Sydney rock oysters, cucumber jam and nasturtiums); and frozen sheep’s yoghurt from Robertson, NSW (with foraged and toasted bunya nuts and yuzu juice).

Most recently, Rogan announced the menu would feature crab fritters, made from NSW snow crab fried in a batter made of their shells, perched atop a dill emulsion and topped with cured pork fat and pickled dill fronds.

“Alongside the food, there’s a renewed focus on delivering a fully immersive and elevated experience, from custom-designed tableware and bespoke art installations to rare and exclusive wine pairings,” Rogan says.

The attention to detail is ambitious: 25 varieties of vegetables and herbs, including mystique mustard, have been grown to order by Dylan Abdoo and his team at Newcastle Greens; Blue Mountains brewery Mountain Culture has custom-brewed a tropical Balmoral Pale Ale with Australian-grown hops and passionfruit; and Newcastle blacksmith Joey Davey, of Adamas Forge, has crafted knives using native gidgee wood for the duck course.

Guests to the Good Food event will receive an additional take-home gift: a biscuit scone with a special to-be-determined preserve and custom Teacraft tea blend of black assam tea, lemon myrtle, licorice root and orange oil, for a memorable morning after.

Almost 4000 seats have already been snapped up for the six-week residency, commencing July 16, and only 200 lunch spots remain.

Limited bookings for the dinner go on sale at 8am on Wednesday, June 25 at batherspavilion.com.au.