Ever been blown away by butter? That answer should be yes if you’ve walked into any premium restaurant in Australia, as most source their cultured butter from the country’s leading supplier, Pepe Saya. The business is well known amongst food lovers and chefs for their smooth, delicious products such as truffle butter and creme fraiche, as well as other dairy produce, and starting this February they will bringing all of that together for a little pop-up they are calling Last Supper.
The four-week Easter activation will run from Feb 23rd to March 24th at Alexandria’s French bistro Bitton, marking the brand’s first ever dedicated pop-up, open seven weeks with design by renowned local stylists Jon Frosh and Lucy Tweed.
Available at the Last Supper pop-up will be a number of exclusive Pepe Saya products such as smoked butter and seaweed butter, as well as all the favourites like the aforementioned Pepe’s creme fraiche, mascarpone, buttermilk, ghee, salted and unsalted butter, butter keepers, and Pepe Saya butter knives. Alongside these will be some non-butter products like Zokoko chocolate bars, Olsson’s Salts, Brasserie Bread’s Single Origin loaves and handcrafted hot cross buns, gourmet jams, sauces, egganic eggs, milk, yoghurts, and desserts by Dessertmakers Dairy Desserts.
To celebrate the pop-up, Chef David Bitton will also be offering a special three-course dinner every Tuesday, combining his French training and background with Pepe’s products, as well as designing a daily menu at the Bitton Café which will include items like Omelette with smoked trout, baby spinach and Pepe Saya creme fraiche, Pepe Saya Buttermilk Pancakes with Bitton citrus honey and fresh seasonal fruit, and Brasserie Bread Hot Cross Buns with Pepe Saya butter, mascarpone, and Bitton strawberry and vanilla jam.
Pepe Saya Last Supper Pop-Up
Address: 36-37a Copeland St, Alexandria NSW 2015
Hours: Seven days a week (Wednesday-Monday 8am-4pm; Tuesday 8am-9pm)
Contact: 02 9519 51111
Pepe Saya Dinners at Bitton
Tuesday evening 1st March, 8th March, 15th March, 22nd March
Bookings between 5pm and 8pm