Rockpool Bar & Grill showcases native Australian ingredients at exclusive dinner
Monday, 3 June 2019: Rockpool Bar & Grill Melbourne is celebrating Australia’s rich heritage of native ingredients at an exclusive dinner on Monday, 24 June.
Neil Perry and Head Chef Chris Budicin will prepare a six-course, share-style menu that fuses native fruits, herbs, seeds and other flora with the first-class, Australian produce for which the restaurant in renowned.
The menu will chart an exciting seafood course, showcasing marron, Port Phillip Bay scallops, and winter-rich tuna, alongside native heroes such as kangaroo, wattleseed, warrigal greens, pepper berry, paper bark and Davidson plum.
The stunning dinner, which starts at 6.30pm, is $135pp with matched wines an additional $65.
Tuna crudo with Davidson plum and black sesame seeds
2016 La Violetta Das Sakrileg Riesling, Great Southern, Western Australia
Salad of marron and succulents with pepper-berry mayonnaise
2010 Jasper Hill Georgias Paddock Semillon, Heathcote, Victoria
Port Phillip Bay scallops with paperbark and desert lime salsa
2015 Michael Hall Roussanne, Barossa Valley, South Australia
Saltbush and warrigal green pie with bush tomato harissa
2017 Pyren Vineyard Cabernet Franc, Pyrenees, Victoria
Woodfire-grilled kangaroo loin with spicy tail and lemon myrtle jus
2017 Aphelion The Confluence Grenache, McLaren Vale, South Australia
Wattleseed, finger lime and aniseed-myrtle pavlova
2014 Friends of Punch Berry’s Creek Riesling, Gippsland, Victoria
Rockpool Dining Group Culinary Director Neil Perry said native ingredients add a new dimension to any menu and are a wonderful exploration for chefs and diners alike.
“Freeze-dried Davidson plum has an intense sourness and packs a bigger punch than sumac, piquant desert limes push through the most robust flavours with their own concentrated tang, and lemon myrtle lends exquisite notes of lemongrass and lime to any dish,” Neil said.
“Australia has a food culture that dates back 60,000 years and we’re excited to further explore the rich pickings from nature’s indigenous garden and pay homage to our fabulous heritage.”