(Saturday 1st from 4pm-late)
We’re teamed up with the folks from Beaker Street again this year to bring you another pop-up Science Bar – part lab, part cocktail lounge.
Think warm and cosy yurt, themed cocktails, and stimulating science chat. Brainy, boozy, brilliant.
| Native bounty feast | ||
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Oysters |
Chilled with saltbush crunch |
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Wallaby lahmajun |
Grilled flatbreads with wallaby, tomato and
herb filling |
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Sea parsley tabouli |
Parsley and onion salad with lemon, using |
Vegan, GF |
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Toum |
Whipped Tassie garlic dip |
Vegetarian, GF |
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Fire roasted lamb shoulder |
With fragrant green herbs and garlic |
GF |
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Warrigal zhoug |
Warrigal greens and chilli condiment |
Vegan, GF |
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Fire roasted pumpkins |
With tahini yoghurt and toasted pepitas |
Vegetarian, GF |
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(Vegetarian option) |
Walnut and garlic stuffed roasted beetroot |
Vegan, GF |
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Kunzea knafeh |
Pastry with kunzea custard filling and sugar |
Vegetarian |
| Seafood brunch platter | ||
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Abalone fried rice |
With local greens, egg and herbs |
GF |
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Cray cakes |
With dill and lemon mayo |
GF |
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Oysters |
And spicy tomato dressing |
GF |
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Squid skewers |
With saltbush and pepperberry |
GF |
