We work in harmony with nature and are committed to leave minimal footprints. We cook without power, have limited waste and aim to become plastic free.
Without compromise, Grysbaek sets up her bonfire kitchen, deliver restaurant quality dishes and creates a very special atmosphere where food is a tribute to Nature.
A Few Favorites —
An impressive table decked out with beautiful seasonal, crunchy vegetables. Served with Smoked fresh cheese.
Chum Creek Venison skewered with fine branches and charred directly on hot coals. Served with ember baked onions and a honey, butter and mustard glaze.
Slightly cured salmon fillets nailed onto wooden planks and cooked along side the fire. A stand-out dish at this years Dark Mofo Winter Feast Festival.
Bone marrow roasted over the fire. Served with parsley, shallots, lettuce leaves and bread.
Risotto made on pearl barley and parsley pure. Served with potato, mushroom jerky and bonfire bread.
Whole lamb attached to a steel bar and slow cooked next to the fire for 10-12hrs. Served with chimmichurri and bread.
Scandinavian crispy flatbreads served with smoked caviar, creme fraiche, red onions and herbs.
Wild Boar Shoulder
Wild boar shoulder roast from the border of NSW. Slow cooked over the fire with garlic and herbs. Served with chimmichurri, seasonal salads and ember roasted vegetables.
Whole pineapple hung from a steel frame, brushed with caramel and cooked over the fire. Served with rum sabayon and mint sugar.