Rockpool Bar & Grill showcases native Australian ingredients at exclusive dinner
Monday, 27 May 2019: Rockpool Bar & Grill Perth is celebrating Australia’s rich heritage of native ingredients at an exclusive dinner on Monday, 17 June.
Neil Perry and Head Chef Dan Masters will prepare a six-course 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 local marron, Abrolhos Island scallops, and winter-rich tuna, alongside native heroes such as kangaroo, wattleseed, warrigal greens, pepper berry, paper bark and Davidson plum.
The stunning dinner is $135pp, including a drink on arrival.
- Tuna crudo with Davidson plum and black sesame seeds
- Salad of marron and succulents with pepper-berry mayonnaise
- Paper bark-grilled Abrolhos Island scallops with desert lime salsa
- Saltbush and warrigal green pie with bush tomato harissa
- Woodfire-grilled kangaroo loin with spicy tail and lemon myrtle jus
- Wattleseed, finger lime and aniseed-myrtle pavlova
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.”
Bookings: Rockpool Bar & Grill Perth.
Media enquiries: Rockpool Dining Group Director of PR Rachel Lebihan | Rachel.lebihan@rockpool.com | 0438 701 573.
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