Did someone say plant-centric long lunch at Herbert with a dash of native flavour?

Sit back and relax in their relaxed bistro setting and enjoy a delicious 4-course lunch featuring foraged native ingredients combined with local sustainably sourced meats and vegetables.

Hear from the team and special guest, Fervor’s Paul Iskov, leading authority on Australian native food, about why we should be cooking with more native ingredients.

Incudes cocktail upon arrival. Wine charged on consumption.

THE MENU:
Grilled Tanglewood sourdough w/ macadamia and charred corn dip
Local snapper ceviche with finger lime and candied persimmon.
Charred harissa spiced carrots
Casuarina smoked kangaroo loin with fermented davidson plum jus.
Lemon myrtle and macadamia cremeux, aquafaba meringue, yuzu gel and davidson plum powder.

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