Face the Fire at TarraWarra Estate

There is nothing better than to feel the warmth of fire.  The time to look longingly into the glow and be taken to a memory of a previous time, the smell, the calmness yet power.

Cooking over coals produces flavour, gorgeous aromas, and tenderness.

So, on Saturday 13th July at 6.30 pm we will produce a shared four course dinner for $175 per person paired with wines from our vineyard.

To further our commitment to the stories and sustainability of our produce we are working with HavestStack. This small but energetic company connects Australia’s finest fishers and farmers with restaurants, with the producers being the heroes of the story!

To celebrate this innovative approach to harmonising the relationship between harvesters, eaters and the planet, here’s our menu. Featuring these producers.

Long jetty seafoods, Gippsland Eels, Flinders Island - lamb/Beef

Snacks for the table

Panise, smoked eel, beetroot 

Canele, buxton trout, roe

BBQ Corner inlet garfish skewer, cucumber, horseradish

Shared small plates

Timbarra farm sunchoke, stracciatella, charred lemon

BBQ southern calamari, smoked bone marrow, native kimchi

Beef tataki,whipped potato, confit egg yolk

Shared main

Lamb

Smoked lamb saddle, charred eggplant, labne, native mint

Sides

Smoked tomato risoni, kefalograviera

TarraWarra Garden mustard leaf salad

Shared cheese for the table, house condiments