The Mubadala SailGP Season 3 Grand Final in San Francisco played host to the league’s first collaboration with legendary three-Michelin starred chef Kyle Connaughton.
Guests of SailGP’s luxury hospitality experience, the Adrenaline Lounge, had the chance to sample a menu of sustainable and locally sourced premium dishes created by Connaughton personally.
Among the dishes served was Shio Koji salmon with citrus rice, agedashi turnips and shaved radish ginger salad, as well as Miso black cod donburi with ohitashi greens, mixed mushrooms, coma soil and shio combo ginger rice.
A chilled vegetable harusame noodles with mushrooms, broccolini, root vegetable kinpira and fermented chili completed the signature menu.
Speaking about the collaboration, SailGP’s hospitality catering manager Sam Buchanan said guests ‘loved being able to interact’ with the culinary icon.
“He could talk them through bits of the menu and his decisions behind some of the dishes and ingredients he decided to use.”
Buchanan highlighted SailGP’s Season 2 collaboration with world-renowned chef Thomas Keller. “To be able to build on that was super important to us, so teaming up with Chef Kyle aligned beautifully.
“His values with regards to sustainability and fresh produce, in regard to the dishes he was able to put together really elevated our experience.”
