Pullman Melbourne on the Park has teamed up with celebrated vegan chef, model, and author Chloe Wheatland to introduce a bold new take on gastronomy. Unveiled at an exclusive dining experience in late March, the collaboration showcases an inventive menu that transforms locally sourced ingredients into unexpected culinary creations, engaging all the senses. The menu encourages people to see dining differently through innovative techniques and artistic presentation, offering a multi-sensory experience that surprises and delights.
Co-hosted by Wheatland and Pullman Melbourne on the Park’s Executive Chef Mihir Mandal, the launch event welcomed a select group of guests for an immersive exploration of innovative gastronomy. Beyond just a showcase of plant-based cuisine, the experience engaged all the senses, pushing the boundaries of flavour, perception, and culinary technique. Each dish was designed to surprise and challenge expectations, enhanced by evocative scents and striking visual effects.
Through interactive plating, unexpected textures, and moments of sensory discovery - like trompe-l’œil creations - guests were invited to rethink how they experience food. Nothing was quite as it seemed in this world of edible illusion, with each course revealing an unexpected and thought-provoking take on modern gastronomy.
Chloe Wheatland has built a reputation for making sustainable eating more exciting, accessible, and visually engaging. Her work merges artistry and advocacy, using food as a powerful medium for education and change. Her recently published book, Chloe’s Vegan Kitchen, showcases her signature approach—crafting playful, unexpected dishes that inspire a new generation of conscious diners. Through this collaboration with Pullman, she continues to push the boundaries of plant-based cuisine, proving that sustainability can be both sophisticated and sensational.
At its core, Pullman is a brand that shapes culture, redefining hospitality with purpose. Committed to innovation and contemporary experiences, Pullman sparks conversations, challenges conventions, and engages visionary travellers in new and meaningful ways. This partnership with Chloe Wheatland transforms dining into an immersive, multi-sensory journey that extends beyond taste to engage sight, sound, touch, and scent. The menu reflects Pullman’s progressive vision, challenging traditional approaches to dining with a thought-provoking and artistic approach.
Melbourne locals and visitors are invited to experience a three-course variation of Chloe Wheatland’s menu. The experience begins with Spores of the Sea, a dish featuring king oyster mushrooms, sea grapes, and chamomile-infused kohlrabi. Next is Rhythm of the Rendang, a fragrant creation where jackfruit takes center stage, complemented by saltbush and cucumber kimchi to balance the richness. The meal concludes with a decadent vegan chocolate dessert, enhanced by Chloe’s own Matcha Pistachio cream. Combining Chloe’s inventive approach to plant-based cuisine with Pullman’s dedication to contemporary hospitality, the menu offers a dining experience designed to challenge perceptions and invite guests to see dining differently.
