Native Bounty Feast

Your ‘Native Bounty Feast’ ticket includes premium Spring Vale Wines throughout the feast and entertainment in the yurt post dinner, with live music and Silent Disco by Kombi Krew!

Welcome drink from 6pm. Feast 6:30-9:30pm. After dinner entrainment from 9:30pm

Head Chef Megan Quill and her team will cook up a delightful mix of local and indigenous ingredients with a Mediterranean spin!

Megan Quill is a Hobart based cook and caterer who is inspired by traditional cuisines of the world whilst using Tasmania’s delicious indigenous and local produce.
Her hospitality career spans almost 30 years and includes co owning Hobart’s Tricycle cafe for 11 years, and as food curator for the Taste of Tasmania.

Megan brings her love of Eastern Mediterranean cuisine to the table for this years Native bounty feast. Diners can expect a menu of tasty dishes inspired by recent travels and the bounty of Tasmania’s east coast.

‘If I could list the ingredients to create my perfect night out, the Native Bounty Feast would be it. Rustic barn, festoon lighting, cosy seating, candles, flowers, hay bales, great company, and that’s before we even start about the food. Cooked over fire using the very best of Tasmania’s produce, by a fabulously talented crew, you couldn’t ask for a more delicious night out.’

Michelle Crawford, Stylist & Influencer, Luruwita Tasmania.

The Native Bounty Feast is sponsored by Spring Vale Wines.

Native bounty feast


Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF


Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic


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


Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs


Cray cakes

With dill and lemon mayo



And spicy tomato dressing


Squid skewers

With saltbush and pepperberry


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