| Native bounty feast | ||
|---|---|---|
|
Oysters |
Chilled with saltbush crunch |
|
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|
Wallaby lahmajun |
Grilled flatbreads with wallaby, tomato and
herb filling |
|
|
Sea parsley tabouli |
Parsley and onion salad with lemon, using |
Vegan, GF |
|
Toum |
Whipped Tassie garlic dip |
Vegetarian, GF |
|
|
|
|
|
Fire roasted lamb shoulder |
With fragrant green herbs and garlic |
GF |
|
Warrigal zhoug |
Warrigal greens and chilli condiment |
Vegan, GF |
|
Fire roasted pumpkins |
With tahini yoghurt and toasted pepitas |
Vegetarian, GF |
|
(Vegetarian option) |
Walnut and garlic stuffed roasted beetroot |
Vegan, GF |
|
|
|
|
|
Kunzea knafeh |
Pastry with kunzea custard filling and sugar |
Vegetarian |
| Seafood brunch platter | ||
|---|---|---|
|
Abalone fried rice |
With local greens, egg and herbs |
GF |
|
Cray cakes |
With dill and lemon mayo |
GF |
|
Oysters |
And spicy tomato dressing |
GF |
|
Squid skewers |
With saltbush and pepperberry |
GF |
