Menu
Designed by Blackbird Executive Chef Jake Nicolson & Head Chef Anthony Donaldson, this menu features produce sourced from the Central Highlands (as highlighted).
ENTRÉE CANAPÉS
Balsamic Roasted Fruit Master Grapes with whipped goats curd on Like Mum Used to Make seeded crackers Jamon croquette with Like Mum Used to Make Fig Mustard Kiely Mung bean fritters with cashew cheese and lime pickle
1ST COURSE
CQ Golden Pigs & Piggy in the Middle Pork Roast with toasted Marquis macadamia cream, crushed kohlrabi and salsa verdé
2ND COURSE
Pepper braised Southern Cross Beef Blade with caramelised onion and Kiely Chickpea puree, Myana Confit garlic and green beans
DESSERT CANAPÉS
Like Mum Used to Make Almond Biscotti with whipped lime cheesecake 2PH Mandarin curd with mandarin leaf meringues Top End Pollination Honeycomb, Kiely peanut and popcorn clusters
BEVERAGES
Sparkling 2019 Voyager Estate Sparkling Chenin Blanc, Margaret River, WA White Tiefenbrunner Pinot Gris, Italy 2018 Torbreck Steading Blanc Marsanne/Roussanne, Barossa Valley, SA 2018 Kooyong Estate Chardonnay, Mornington, VIC Red John Duval Plexus Shiraz Grenache Mourvedre, Barossa Valley SA 2017 Craggy Range Gimblett Gravels Syrah, Hawkes Bay, VIC Soft Drink Pepsi, Pepsi Max, Lemonade, Soda, Dry, Tonic