Spring Seasonal Feast



Hugh Flint and his team served up an extraordinary Seasonal Feast for 16 people. Here is the menu for the event:


Wheatgrass and sake aperitif


Asparagus, farmhouse prosciutto and cured duck egg

Quail egg, Berkshire pork neck and wasabi

Globe artichoke, sage butter and roast hazelnut


Wallaby back strap tartare, samphire, macadamia cheese, and game chips

Fire-pit leek, wallaby glaze and toasted rye crumb

Wallaby tail and smoked oyster parcel


Brown rice, spelt & polenta bread with raw Guernsey butter


Flathead consommé, maw, scallops, and shitake mushrooms


Broad beans, stinging nettles, goat’s cheese and polenta


Overnight slow-roasted Berkshire pork shoulder, liver faggots, lots-of-crackle,

Cascade lager gravy, pink eyes and Lebanese cress


Billy tea and wattleseed biscuits


Meyer lemon tart, maple glazed rhubarb, anise hyssop gelato



Nicholas Bostock and Grave Ovens provided a wonderful recital for the evening’s entertainment.

It was a wonderful night of music, lively discussion and amazing food!



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