Hands-On Culinary Workshops with Our Chefs
Small-group classes inside the BLACK kitchen: steak and fire, fresh pasta, and pastry fundamentals, each ending with a long lunch of everything you made.
Cook what we cook
Twice a month the kitchen opens before service and our chefs run a three-hour workshop for ten people. The format never changes: you cook at a real station with real equipment, the chefs demonstrate and then correct your technique, and the class ends at a shared table eating everything that was made, with a glass of wine.
Three rotating themes keep regulars coming back: steak and fire covers cuts, aging and the Josper; pasta is all dough, extrusion and sauces; pastry runs lamination, custards and the desserts on our own menu. You take home the recipes and, usually, leftovers.
Duration
3 hours from seating to the final course.
Party size
4 to 10 guests. Larger groups can be arranged via our events team.
Dress and availability
Casual, closed shoes · Select Saturdays, 10:00.
Three reasons guests book this
Real kitchen, real equipment
Classes run in the working kitchen before service, on the same stations and equipment the brigade uses nightly.
Eat everything you make
Every workshop finishes with a long lunch of the morning's work, with a glass of wine included.
Recipes to take home
Printed recipe cards scaled for domestic kitchens, plus notes on what to buy and where.
What the price covers
- Three hours of hands-on instruction
- All ingredients, equipment and apron provided
- Long lunch of everything you cooked
- A glass of wine with lunch, coffee to finish
- Printed recipes and supplier notes
Four stages, no guessing
Aprons on
The class gathers with coffee while the chef walks through the morning's menu and assigns stations.
Technique first
The chef demonstrates each core technique, then watches and corrects as you work through it at your station.
The cook
Stations run the full dish from prep to plate, with the kitchen's equipment doing the heavy lifting.
The table
Everything is carried to a shared table and the class sits down together to eat the results with a glass of wine.
Workshop logistics
Classes are capped at ten and rotate themes across the month. Check the events calendar for the current schedule, and wear closed shoes for the kitchen floor.
- Suitable for confident beginners and up
- Closed footwear required in the kitchen
- Dietary needs accommodated with notice
- Gift vouchers valid for 12 months
I have done four cooking classes in Sydney and this is the only one where you cook in a real restaurant kitchen, then eat at a proper table.
Helen G. · Workshop regular, three classes attended
Before you book
The questions we hear most about this experience. Anything else, our team answers on +61 2 9777 9000.
No. The classes assume enthusiasm rather than skill, and the chefs adjust the level of detail to the group in front of them.
Yes, vouchers are valid for twelve months and can be applied to any scheduled theme. They are our most popular gift card.
You eat it at the long lunch, and containers are provided for anything that survives the table. Most guests leave with a box.
Book Culinary Workshops
Tell us the essentials and the concierge confirms availability by phone or email within the hour.
- No payment taken at enquiry stage
- Dietary and occasion notes welcomed
- Responses within the hour, 10:00 – 22:00
Ten stations, three hours, one long lunch
Workshops run select Saturdays and fill fast. Check the calendar or join the waitlist for the next date.