Introducing: COLLAB

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COLLAB is a new guest chef series brought to you by the Little Valley team.


The first edition of COLLAB will take place on Thursday May 16 and features a different culinary talent working in collaboration with Little Valley's Head Chef, Jake Pregnell.

Guests will be treated to a unique set menu spread across multiple courses, with optional paired wines by

James Brady brings a taste of Rick Shores to Little Valley for the very first edition of this exciting new ‘One Night Only’ Chef Series.

Widely-recognised for his work in British and Australian kitchens prior to taking the reins of the Rick Shores kitchen in 2017, James Brady has brought his unique brand of creativity to the hatted Burleigh Heads restaurant. Rick Shores is renowned for its menu inspired by some of the most flavourful cuisines across south east Asia.
More recently in 2018, Brady undertook a month-long culinary adventure spanning five countries across Asia, including a stage at Tippling Club in Singapore. It’s these experiences in various kitchens, restaurants and markets that have had a huge influence on the Rick Shores menu in its current form.

Many reading this will already know that Jake Pregnell was an integral part of the Rick Shores story, heading up the kitchen from 2015 to 2017 before moving across to help establish the Brisbane-based sister restaurant in the role of Little Valley Head Chef.
Working in collaboration with each other for the first time, these two chefs will be serving up a very special dining experience, consisting of an arrival canapé followed by three courses for $88PP. Four paired wines by LATTA Vino are also available for an additional $44PP.

Collab with James Brady and Jake Pregnell is available to book now. These very special dinners will consist of two sittings, with the first commencing at 6pm and the second sitting at 8pm.

Please note that this set menu may not be suitable for diners with allergies or other specific dietary requirements. We apologise for any inconvenience this may cause.

Seats are strictly limited, and therefore must be booked and prepaid in advance.

COLLAB MENU > James Brady x Jake Pregnell

Pickled & Smoked Oyster, Crisp Potato (Rick’s)
BBQ Abalone, Hazelnut XO (LV)

Roasted Moreton Bay Bug, Fennel, Lap Cheong, XO (Rick’s)
Xinjiang Style Lamb Tartare, Smoked Yoghurt, Black Onion (LV)

Penang Chicken, Roasted Peanut, Taro, Coriander
Black Garlic and Bone Marrow Roti
Jasmine Rice (Rick’s)
Suckling Pig Mapo Tofu, Burnt Kale (LV)

Japanese Citrus, Yoghurt, Poppy & Rye (Rick’s)
Blood Mousse, Blood Orange, Pork Crackle (LV)

ˆ Menu is subject to minor changes based on availability of produce.