19 July 2021 Saturday – $ 95 per head; $ 115 per head including Wines or if you are the sober bob, we will substitute with softdrinks, juice or Kombucha along the way. (Please advise at time of booking)
This event is a combination of local flavours, local talent and it will be co-hosted with Brett Doss from Wynestory Group. We will have an interactive element throughout the evening and it will be designed to allow for Q & A if appropriate and also offer an intimate group setting for maximum enjoyment.
Our menu has been crafted for your enjoyment, however due to the nature of this event, we will be unable to assist with any further dietary requests.
Amuse Bouche – paired with Mulled Wine
Rare smoked Kangaroo, Gin Gin & Dry semi dried tomatoes, dried lime dust
Entrée – paired with a Rose
Lion’s Mane Mushroom; tasting plate
Buttered mushroom shot, tempura style mushroom with Bundaberg macadamia crumb, Roasted mushroom with infused risotto
Main – paired with a Shiraz
Medium-rare 28-day air dried Biggenden grass fed Sirloin, White Sweet Potato Puree, trio of Grilled Scallops, charred Broccoli
Sweet – paired with a Fortified wine
Kadilly Coffee double martini, Kalki Moon liqueur, dried chilli chips
5:45pm- Guest arrival & covid registration
6:00pm- 1st Course is served