SOLD OUT: COLLAB Vol. 2 With Ben Williamson


Ben Williamson joins Head Chef Jake Pregnell for the second instalment of Little Valley's Guest Chef series on Wednesday 24 July.

this event has now sold out.

Working in collaboration, Jake and Ben will develop and serve this unique menu consisting of arrival canapés followed by three shared courses. For every course (including canapés) each chef will present a dish to share, with guests enjoying 8 dishes in total throughout the event for $95PP.

We’re also offering a curated selection of four accompanying natural wines, specifically poured to enhance your dining experience at $49PP, or $69PP for our ‘baller’ option.


Sichuan “Hot Pot” Xiao Long Bao (LV)
> Shish Barak, Yoghurt, Nut Butter, Fermented Chilli (BW)

Char Siu Chicken Hearts, Kohlrabi, Saltbush (LV)
> Smoked Fish in Arabic XO, Kishk, Kohlrabi (BW)

Cobia, Jinhua Ham, Raw Turnip (LV)
> Iranian Polow “Fried Rice”, Sujuk, Clams, Anchovy, Barberries, Cashew, Smoked Egg (BW)
> Steamed Greens, Oysters, Mussels, Hazelnut, Turkish Chilli (BW)

Fortune Cookie, Chocolate, Burnt Honey, Fresh Truffle (LV)
> Whipped Cheese, Sichuan Mandarin, Pistachio Halva, Persimmon, Bouza (BW)

Jumpin Juice (By Pat Sullivan) Riesling
Patrick Sullivan “Haggis” Skin Contact
Gentle Folk “Rainbow Juice” Rosé
Tom Shobbrook “Clarott” Merlot Blend

Jumpin Juice (By Pat Sullivan) Riesling
Gentle Folk “Forest Range” Chardonnay
Tom Shobbrook “Sammion +” Semillon
Patrick Sullivan Gippsland Pinot Noir

* Menu and wines are subject to minor changes.



A talent that needs little introduction. The acclaimed former Executive Chef of Gerard’s Bistro, earning the restaurant two hats over his six year tenure, and a household name from his regular guest appearances on TV’s MasterChef.

More recently, Ben has been lending his expertise further south, heading up the kitchen for Sydney’s Nour whilst work commences on 22 Agnes, a new concept housed in a brick warehouse on the border of Spring Hill and Fortitude Valley.

22 Agnes
is slated to open in 2020, with a menu built entirely around innovative cooking with smoke, flame and embers. Little Valley is honoured to have Ben join us as the next guest chef in our COLLAB event series.