Coat of Arms dinner

An evening celebrating the bold, native flavours of Australia.

Start with house cured emu and kangaroo, native fruit relish, pickles and toasted rye. The main course showcases grilled emu fillet with heirloom carrots, smoked kangaroo with beetroot bordelaise, warm crocodile and potato salad and seasonal greens. Finish with a duo of desserts: a warm wattleseed and chocolate cake with pistachio gelato and a lemon aspen panna cotta with raspberry gel and macadamia crumble. A thoughtfully curated three-course menu highlighting native ingredients and refined techniques.