On the evening of June 4, 2026, 54° Steakhouse invites diners to embark on a global culinary journey. The city’s premier destination for modern open-fire cooking proudly announces an exclusive four-hands dinner featuring visiting Michelin-starred Chef Felice Lo Basso and Group Executive Chef Andrea de Paola. For one night only, the two chefs will translate their personal travels and shared culinary knowledge into a spectacular eight-course menu, drawing inspiration from the streets of the Middle East to the shores of Japan, all anchored by the primal element of fire. The Four Hands Dinner is priced at $248++ per person | $198++ per person (Early Bird, limited seats). An optional wine pairing is available at $98++.
The specially curated menu is a map of their experiences, brought to life through 54° Steakhouse’s bespoke hybrid wood-fire technique of Australian Ironbark and Japanese White Binchotan charcoal. Every dish on the menu has been created exclusively for this one night, a testament to the depth of craft and intention both chefs bring to the table.
Highlights include:
– Tuna Chutoro Carpaccio – Smoked Beef Tallow, Oscietra Caviar (Chef Andrea)
– Hanwoo Kebab with Pancetta – Sweet Capsicum, Romesco (Chef Felice)
– 150-day Dry-aged Chianina Beef Tartare – Hazelnuts, House-made Giardiniera (Chef Andrea)
– Veal Tongue – Truffle, Runny Salsa Verde (Chef Felice)
– Beef Brisket Cannelloncino – Provolone Fondue, Fermented Tomato Powder (Chef Andrea)
– BBQ Glazed Grilled Octopus – Cialletta Molfettese Salad (Chef Felice)
– Veire Irish Wagyu Chateaubriand (Chef Andrea)
– Cherry Tomatoes, Za’atar,
– Mashed Potatoes, Horseradish, Truffle
– Almond Variation (Chef Andrea)
What makes this evening singular is not merely the calibre of the two chefs involved, but the depth of the culinary worldview behind it — a shared conviction that the world’s great food traditions, encountered through years of travel and curiosity, are the finest raw material a cook can work with.
Guests are invited to experience that vision at the table: a menu that could only have been conceived by these two chefs, at this particular moment in their culinary lives, expressed through the elemental language of open fire.
