Join us for another evening of culinary appreciation and education, centred around native Australian ingredients. No luggage needed on this journey through country…
In the southwest of Australia, the Nyoongar seasonal calendar includes six different seasons in a yearly cycle. Instead of fixed dates, the flowering of many different plants, the hibernation of reptiles and the moulting of swans are all helpful indicators that the seasons are changing.
In this set menu dining event you'll taste your way through four courses inspired by four of these Nyoongar seasons: Bunuru, Djeran, Makuru, and Djilba. Each course will highlighting seasonal bush tucker ingredients, used in indigenous daily life for over 40,000 years.
Your evening will also include a sample board presented on each table, with standalone portions of featured native ingredients available for you to crunch, smell, touch and taste.
Our curated list of paired drinks features two seasonally-inspired cocktails garnished with native ingredients, alongside a pair of premium local wines.
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bookings essential!
thursday 11th july, from 6:30pm
$80pp+bf
$40pp+bf for paired wines and cocktails
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Menu
Bunuru
Blue swimmer crab, harissa bush tomato, camomile emulsion, squid ink wafer
Fingerlime & Chilli Tommy's, tequila, fingerlime, chilli agave
Djeran
Pearl perch, native lemongrass beurre blanc, geraldton wax oil, warrigal greens
Vino Volta Funky & Fearless Chenin Blanc, Swan Valley
Makuru
BBQ Kangaroo fillet, davidson plum char siu, black barley
Vallee Du Venom Syrah, Margaret River
Djilba
Lemon myrtle curd, coconut meringue, camomile anglaise
Passion Project vodka, macadamia, wattleseed, passionfruit, vanilla bean
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