The first Four Hands session features Chef Peter Smit and Chef Drew Nocente who join hands to treat guests to an organic and free-style display of butchery and cooking skills with the chefs serving a nose-to-tail Australian lamb with an emphasis on zero food wastage by utilising every edible part of the lamb (S$168 ). In addition to the dinner guests have the choice of optional cocktail pairing at an additional cost (S$60 top up).
