ECHO Presents the Native Bounty Feast 'Spring Edition'

ECHO Festival's iconic Native Bounty Feast, is a shared food experience showcasing local and indigenous produce. 
For the Great Eastern Wine dinner, patrons will dine in the Spring Vale Vineyard marquee at beautifully styled tables, under festoon and candle light. We will have suggested pairings of Spring Vale's finest East Coast wines.
ECHO's Native Bounty Feast is an unforgettable and delicious experience, a true feast for the senses and a lot of fun.

The GEWW Native Bounty Feast will be prepared by Tasmanian Chef, Simon Ford, of Marefold. Simon's travels have seen him cheffing on the world’s most beautiful super yachts, private estates and even private planes, yet his food remains accessible and genuine.  Simon and his team will be cooking up a feast to showcase Tasmania’s talented, hardworking, and visionary primary producers.

Your ticket includes a welcome drink on arrival. 
The bar will be open from 6pm. The event starts at 6:30pm, ready to be seated by 7pm for dinner.

A cash shuttle will be available to book for ECHO Feast ticket holders, running between Swansea > Spring Vale return and from Craigie Knowe following their daytime concert. Details will be sent to ECHO Feast ticket holders.

*Please note, children 12+ are permitted with a full priced ticket if accompanying and supervised by an adult ticket holder. 
** Alcohol can only be sold to and consumed by 18+ ticket holders.

MENU 

Cocktail on arrival: ‘The Splendid Rose’

Course 1: ‘ Forest, Farm & Fermentation’

Cold ferment loaf.
Simon’s kefir butter & spring herbs.
‘Along Came a Goat’ cut curd, Tasman Sea Salt and ‘ Freycinet Olive Oil ‘.
Warm Island olives.
Braised forest mushroom & garden thyme veloute.
Lemon and black pepper flat bread.
 

Course 2: ‘ Three Great Bay Oysters ’

Melshell oysters served natural and with ‘The Splendid Gin’, shaken with whey, blood orange & lime zest.

Course 3: ‘ The Steamers ’

Tassie XO buns with scallops, pork and abalone, ‘ Wild Hives ‘ honey, black sesame and ginger.

Course  4: ‘Two Spring Lambs’

Charcoal fired loin noisette, chard, baked pine nuts and Tasmanian Chèvre.
Slow baked shoulder, Spring Vale Estate Pinot and mint gastrique, hung yoghurt.
Buttery steamed pink eye potatoes.
A medley of Bruny Island Permaculture spring vegetables.
 

Course 5  ‘Coda’

Chocolate finale! - A selection of our favourite chocolate treats.

The bar will be open to purchase & enjoy a range of suggested pairings from
Spring Vale Wines, The Obsessionist & The Splendid Gin.