Bold, fire-kissed flavours await across a six-course dinner featuring aged meats and fresh South Australian seafood.
Join executive chef Jason Goh as he takes Argentinian-inspired fare to the next level. This Tasting Australia event will begin with dry-aged wagyu beef tartare and cured Spencer Gulf hiramasa kingfish. Next: woodfire-smoked Port Lincoln bluefin tuna paired with truffle-infused salmon caviar. Indulge in a fiery cured pork shoulder asado before savouring parrilla-grilled dry-aged striploin and Kangaroo Island nannygai. To finish? A decadent chocotorta dessert.
This is a feast not to be missed.
INCLUSIONS –
- Food: Six-course degustation dinner
- First Course: 14 Days Dried Aged MB9 Wagyu Rump Cap Beef Tartare, Mullet Bottarga on Squid Ink Tapioca Pearl Cracker, Cured Spencer Gulf Hiramasa and Egg Yolk, Lemon Confit Jalapeno Tartlet
- Second Course: Wood Fire Smoked Aged Port Lincoln Bluefin Tuna, Truffle Infused Salmon Caviar. Provolone Cheese and Tuna Empanada
- Third Course: Bondipan- Cured Pork Shoulder Asado, Pickles, Spicy Aioli
- Fourth Course: Compressed Melon, Cured Southern Blue Mackerel and Wagyu Cecina with Aged Balsamic
- Fifth Course: Parrilla Grilled Full-Blood Mb5 42 Days Dry Age Bone-in Strip Loin, Chimichurri
Parrilla Grilled Dry Age 7 Days Kangaroo Island Nannygai, Celeriac Purée and Verde
- Sixth Course: Chocotorta, Berries Compote, and Pistachio Gelato
- Beverages: Beverages are not included and may be purchased separately
MORE INFORMATION –
- Wheelchair accessible
- All ages event
*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.
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