Join us for a one-night-only dinner that pays homage to Country through bold, refined, contemporary dishes. Expect fire-cooking, deep native aromatics, and a menu that highlights traditional ingredients in ways that feel new, exciting, and deeply connected.

This dinner showcases native seafood, wild proteins, seasonal bush foods and coastal plants using techniques from fermentation to smoking and curing.

Sample Menu

🍤 Prawn Spring Roll

Fermented ooray, myrtle oil.

🐟 Fish Dumpling

Crisp croc-fat finish, coastal herbs.

🦘 Cured Pepper Emu Dumpling

Smoked croc fat, saltbush.

🌊 Flower-Style Bao + Broth

Sea vegetables, native myrtles.

🥥 Sweet Macadamia Bao

Wattleseed, native toffee.

Menu may shift based on seasonal availability and Indigenous supplier harvest schedules.

Ethos

We prioritise sourcing from First Nations producers, growers and foragers, supporting community-led food sovereignty and cultural knowledge sharing.

Good to Know

BYO on guests discretion

Mixed communal and table seating

Please advise dietary needs when booking tickets

More about your Hosts

Chef Chris Jordan, Three Little Birds

Chef Chris Jordan connects with his First Nations ancestry through cooking with native ingredients and has family connections to Kamilaroi country. Chris explores conceptually and gastronomically issues such as Indigenous food sovereignty, cultural dispossession and climate change. Three Little Birds collaborates with Kuppibunda Kitchen and Youth Retreat Centre to provide native food industry education and opportunities to young people in detention. Three Little Birds also offers native food education in high schools across Queensland. Chris is frequently showcasing native foods in the mainstream media and has recently appeared on Channel 9 TV and SBS TV's 'The Cook-Up with Adam Liaw'.

Lisa Liu, Saucy Wench

Saucy Wench began when founder Lisa Liu transformed her passion for cooking into a vibrant food brand, crafting Asian sauces, condiments and handmade dumplings in Brisbane. Her products have earned local acclaim and food awards, with a cult following for bold, fresh flavours made without preservatives, artificial ingredients, and often gluten-free and vegan-friendly. Starting at local markets, Saucy Wench sauces are now stocked in boutique stores and featured on restaurant menus. The range includes chilli oil, plum sauce, satay and award-winning vinaigrettes, all made with seasonal local produce. The brand’s playful identity and quality offerings reflect Lisa’s personality and culinary roots.

Tickets

This is a one-off event — no door sales.
Secure your seat early.

Contact the host of Deadly Feast - Bao Down