Besa goes Basque for one night only. On Wednesday 2 December, we welcome Michelin-starred chef Aitor Jerónimo Orive of Melbourne’s Basque Txoko for a limited-edition menu built on the depth and versatility of vinagre de Jerez, Spain’s sherry vinegar.

A Basque-Australian chef, Aitor sharpened his craft at Mugaritz and The Fat Duck, then held a Michelin star in Singapore for seven consecutive years, much of it at his own Basque Kitchen by Aitor. The Embassy of Spain is bringing him to Sydney to join Head Chef Gregor Tohv in the Besa kitchen, so his Basque cooking and Besa’s tapas share a single menu.

The night unfolds as a Chef’s Selection set menu of tapas, $89 per person, made to be shared. At the heart of the menu is vinagre de Jerez, aged like sherry for up to twenty years: warm, golden and gently sharp, made for the Mediterranean table.

Add the Spanish Wine Flight to travel the regions glass by glass, or pair the evening with our Don Quixote cocktails.

In partnership with the Embassy of Spain. Vinegar supplied by the Regulatory Council of Vinagre de Jerez.