On Thursday November 14, Broadsheet invited O Tama Carey to bring her Sri Lankan cooking sensibilities to [Palazzo Salato], cooking with executive chef Scott McComas-Williams for a one-night-only dinner hosted by food critic and TV screen regular Melissa Leong and Cat Amongst the Pigeons.

Carey’s Darlinghurst eatery, Lankan Filling Station, is known for its innovative Sri Lankan fare. Her recipes are inspired by her Sri Lankan heritage on her mum’s side, while also using native Australian ingredients.

Meanwhile, Palazzo Salato – sibling to Italian hotspots Ragazzi and Fabbrica (all part of the Love Tilly Group) – is a grand trattoria inspired by those found in Rome, as well as New York eateries like Gramercy Tavern.

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Leong masterminded the combination, pairing two of her favourite chefs in Sydney. The result? A combination of Italian classics with Sri Lankan flair, designed to pair elegantly with Cat Amongst the Pigeons’ Fat Cat range.

“O Tama Carey and Scott McComas-Williams are two of my favourite chefs in Sydney,” Leong told Broadsheet last month. “They’ve marched to the beat of their own drum, delivering edgy, captivating and delicious food.”

The night kicked off with a welcome by Leong, followed by Sydney rock oysters topped with lime pickle granita; scallop crudo and samphire acharu (a Sri Lankan pickle usually made with carrots or onions); and jackfruit cutlets topped with Palazzo hot sauce. A plate of crudités with cashew cream rounded out the starters, which were all elevated with Cat Amongst the Pigeons Sparkling Chardonnay Pinot Noir.

For pasta, a standout agnolotti of curried pumpkin with kiri hodi (coconut milk curry gravy) and sambol made with moru chillies set the scene, which was matched with Fat Cat Chardonnay. Cavatelli with black curry and Tathra Place sausage added depth, while cabbage with fennel, Maldives fish and Parmigiano Reggiano brought a unique twist – both matched with Fat Cat Grenache.

Flat iron steak with Lankan hot butter provided a non-pasta main, paired with Fat Cat Shiraz and sides of devilled Andean Sunrise spuds and an iceberg salad with cucumber and yoghurt.

Guests got a brief breather between courses, as Leong hosted a Q&A with both chefs. They discussed the night’s menu and wine pairings, how they merged cuisines and flavours, as well as how good it felt to be cooking together again (McComas-Williams previously worked at Lankan Filling Station).

And finally, a chocolate and cardamom tart – finished with Cat Amongst the Pigeons Fat Cat Tawny-poached plums and coconut gelato – closed the night on a sweet note.

This article is produced by Broadsheet in partnership with Cat Amongst the Pigeons.