Native Foods Tour & Taste Lunch Menu Sample

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Each Tour and Taste event will feature a set menu designed around our latest harvest featuring a selection of our favourite native spices, herbs, vegetables and fruits grown here at the farm.

The following is a sample menu from one of our 2024 lunches.

Starter tasting platter

House made sourdough bread with native thyme | mountain pepper and finger lime butter | native spinach pesto | native spice dukkah.

Mains

Steam grilled chicken marinated in lemon myrtle & mountain pepper, dusted with native spices | mountain pepper oil drizzle | native tamarind jam.

Tarte a la Tetragone*- our take on the traditional French quiche | native tamarind jam.
*Tetragone is the French word for Warrigal greens or native spinach.

Both mains served with kitchen garden salad | native tamarind dressing

Dessert

French style finger lime and lemon tart | Strawberry gum & finger lime cream.

House made trio of native creative ice cream & sorbet | house made meringue | finger lime and strawberry gum cream.

Previous menus have included some of the following.

STARTER PLATTER

House made, cold fermented native thyme sourdough bread, with mountain pepper and finger lime spiced butter and our native creative Dukkah.

Crispy filo pastries featuring warrigal greens, native herbs, ricotta and feta cheeses.

Zucchini and goats cheese clafoutis with native thyme and Croatian Ajvar sauce.

Warrigal greens pesto with lemon myrtle, macadamia nut and mountain pepper.

MAINS

Chicken fillet marinated in lemon myrtle and mountain pepper, wrapped in prosciutto, steam grilled and topped with a red currant glaze and served with strawberry gum and tomato sauce.

Beef cheeks slow cooked with anise myrtle served on a bed of hummus with mountain pepper and lemon myrtle.

Eggplant rolls – eggplant slices stuffed with warrigal greens, ricotta cheese and native herbs and baked in a strawberry gum sugo topped with mozzarella and pecorino cheeses.

Ricotta cheese and native spinach gnocchi baked in a strawberry gum tomato sugo.

Vegetarian Quiche Lorraine featuring warrigal greens and mushrooms with a strawberry gum and tomato sauce.

Mains served with a range of the following:

  • Fresh garden salad with native tamarind dressing
  •  House made pickles and fresh seasonal vegetables
  • Garden salad with mountain pepper berry and lemon myrtle dressing.

DESSERTS

Mini pavlova with strawberry gum cream, mango, red currants and kiwi fruit.

Finger Lime Tart

House made ice creams – Anise Myrtle, Strawberry Gum

Roast blood plum sorbet

Christmas ginger bread anise myrtle ice cream sandwich.

Anise myrtle and roast fig ice cream topped with seasonal fruit.

Finger lime curd meringue topped with an apple granita.

River mint panacotta with poached tamarilloes and berries

Chocolate and date brownie with poached tamarilloes and berries.

All desserts served with strawberry gum and finger lime cream