Native Bounty Feast

Friday 8th April
(SILVER or GOLD Class tickets only)
Head Chef Lilly Trewartha (Dier Makr, Hobart) will cook a delicious feast over the open coals, celebrating locally sourced ingredients and indigenous foods of Tasmania–come and be a part of the action! Price included to a Kelp Cocktail ‘Mumma’s Little Kelper’.
MENU
Entree
Wallaby skewer, kunzea glaze ( Vt.cygnet mushrooms)
Raw oysters, kelp vinegar, and The Splendid Gin mignonette (Vt. Grilled shallot)
Main
Tasmanian Octopus, native pepper, and coriander sauce (Vt. grilled hispi cabbage)
Slow roasted lamb shoulder, wild greens, and fried saltbush ( Vt. Roasted eggplant)
Delicata squash, Meru miso, and walnut Fire-roasted potato, nori cream, and sea herbs Garden salad, lemon myrtle dressing
Sourdough and smoked Tasman Sea Salt butter
Dessert
Wattleseed panna cotta, caramelised apple, butterscotch The menu for the Native Bounty Feast is derived from small producers and local farmers and may be substituted by the available produce at the time of the event.
*Please note that this menu caters for vegetarian but not vegan

 
 
 

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