Join us on Saturday 20th May at 6.30 pm for our Sense of Place dinner with local, seasonal produce to be shared.
Joel Alderdice and his team have created a menu reflecting the style of produce we love to enjoy with our friends, in the heart of Healesville.
Each course will be accompanied by a museum and current vintage wine from TarraWarra Estate, to highlight the nuances of the dishes.
60 seats only and the bookings are to be made via our website. Tickets are $150 per head.
Here's the menu!
shared menuÂ
canape on arrival
apple, macadamia jam, daikon
our focaccia, spiced carrot butter, pickled local vegetables
first course
unearthed mushroom broth
house cured Kangaroo, preserved beetroot
Buxton trout, Timbarra Farm celeriac remoulade, roe
main course
TarraWarra hay smoked duck A L’Orange
slow roasted cabbage, dijon, prune, mustard fruits
cheesy polenta (featuring Annie Baxter from Stone and Crow)
Cheese
A selection of local cheeses, honeycomb from our bee’s, candied walnut, apple, quince, lavosh
tea or coffee
plant based shared menuÂ
canape on arrival
apple, macadamia jam, daikon
our focaccia, spiced carrot butter, Mount Zero olives
first course
unearthed mushroom broth
onion and olive Tart ‘Pissaladière’
beetroot rose, balsamic pearls, candied walnuts
main course
‘TarraWarra hay smoked’ celeriac A L’ronge
roasted Timbarra Farm carrots, golden raisins, thyme, vadouvan
Mount Zero mixed grain salad, almond, herbs, currants
dessert
Quince and pear cooked in Four Pillars shiraz gin, coconut sorbet, orange jelly
tea or coffee
