Here are some of the dishes we serve at our Tour & Taste events. Our produce is seasonal so menu items are always changing.
TASTING PLATTER
House made, cold fermented native thyme roll made with Tuerong flour (V)
Finger lime and native celery seed dukkah. (V/GF)
Native Creative Hummus with lemon myrtle and mountain pepper. Native celery sticks. (V,DF)
Warrigal Greens and cheese crispy pastry with river mint and native celery seed topping. Anise myrtle and blood plum chutney. (V)
MAINS
Steam grilled free range chicken marinated in lemon myrtle and mountain pepper threaded onto lemon myrtle stems and dressed with warrigal greens pesto. (GF)
OR
Warrigal greens ricotta gnocchi baked with strawberry gum infused tomato sugo. (V)
OR
Slow cooked beef cheek with anise myrtle on a bed of hummus. (GF)
Mains served with a fresh garden salad of zucchini and cucumber with native tamarind and native ginger dressing.
DESSERT
House made ice cream- strawberry gum or anise myrtle served with a compote of cherries and red currants. (GF)
Roasted blood plum and anise myrtle sorbet. (GF/DF)
Finger lime curd tart served with strawberry gum cream.
Dark chocolate and prune cake with liquer prunes with strawberry gum cream. (GF)
