Maybe Sunday yum cha is already a ritual. Maybe you’ve been meaning to make it happen. No matter: this elevated, elegant take on the tradition welcomes all. With five chefs taking charge, license to pursue creative impulses and the buzz of a single service, this party has your name on it. The culinary stars have united Benjamin Cooper, Thi Le, Hansol Lee, Trisha Greentree, Mitch Orr and Kirby Shearing. Alone each is feted. Together? Prepare to be dazzled. You know Cooper from Chin Chin, where his broad global experience has redefined Southeast Asian cooking in Australia. Le oversees three Melbourne venues: the Vietnamese-Australian Anchovy, bahn mi bar Ca Com and Laotian-influenced Jeow. Deep technical prowess paired with original thought have made her one of the city’s most fascinating chefs. Just four seats are available at Matsu, the newly hatted Melbourne kaiseki restaurant Lee launched after a formative decade at fellow Japanese fine diner Kenzan. Diverse global experience guides Greentree, who worked at the likes of Brae and Mr Wong before a move to Fratelli Paradiso. A penchant for bending the rules guides Orr, a trailblazer now heading up the kitchen at Kiln restaurant in Surry Hills’ Ace Hotel. Shearing founded the intimate Elementary, a Mount Gambier fine diner renowned for its personal service and seasonal menu. Warmth, bustle, excitement and spontaneity. The trolleys are ready.