'Foraged Earth' Degustation Dinner

Saturday, 21 March 2020

6.00pm for 6.30pm

As summer turns to autumn, the landscape is ripe for foraging. Golden days mean rich pickings and abundant possibilities. Our first ‘Source of Inspiration’ degustation dining experience for 2020 follows in the quail’s footsteps out through the kitchen garden, into the pastures and woodlands.

A delicate basket of foraged local produce is matched with earthy richness and the dinner features quail from the Brisbane Valley. Through the journey of five enticing courses, our executive chef will highlight each delectable ingredient, contrasting the mellow sweetness of the season with intensely savoury flavours.

Our partners for this dinner are Brisbane Valley Protein who produce the world’s largest table quail and other quality meat. They will share their story and our winemaker will share the secrets of each matched wine.

Reserve your place or book a group table (8) with friends for this special occasion.

Degustation menu
Featuring Brisbane Valley Quail


'Sweet Earth'
French toast, green pea, truffled mushrooms, pancetta, quail egg

2013 Reserve Blanc de Blanc

'Picked Bounty'
Beetroot, pear, soy bean, persimmon, rhubarb, prawn, crackling, balsamic, sorrel, flowers

2019 Terroir Chardonnay

'Quail Pie'
Brisbane Valley Quail, puff pastry, smoked kohlrabi, burnt onion, black garlic, plum, pickled figs, nasturtium

2016 Terroir Sangiovese

'Orchard and Vine'

Pecorino, quince, lavosh

2013 Artisan Double Pruned Shiraz

'Roots and Bark'
Parsnip, carrot cake, pear, spiced cream cheese, hazelnut, lemon balm

2017 Artisan Rack Dried Semillon

(*Gluten-free and vegetarian alternatives available on request.)

 

Collections: Experience

Category: Degustation, Dinner, Event, food and wine, Source of inspiration

Type: Event