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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 intimate and unique experiences, where food is a tribute to Nature.

 
 

A Few Favorites —

 
 

Farmers Table

An impressive table decked out with beautiful seasonal, crunchy vegetables. Served with Smoked fresh cheese. 

  

Planked Salmon

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.

 

River Trout Asado

Rainbow trout cooked asado style served with fennel salad and dressing.

 

 

 

Hanging Pork Rack

Rare Bread Pork hung over the fire, cooking for 4-5 hours. Served with grilled plums and sauce

Branched Venison

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.

Braised fruit

Seasonal fruit braised with brown sugar and vanilla. Served with coconut anglaise, slivered pistachios, dried mulberries and shaved coconut.

 

View Full Menu — 

 

 

 
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Thank you for a week of indulgence. What a treat!
— HRH Princess Mary of Denmark
Great food, great mood. A feast for the eye and all 4 senses! Mange tak!
— HRH Crown Prince Frederick of Denmark
Literally one of the most lovely days I’ve had. So gracious, generous and talented. Beats the hell out of many degustations I’ve had.
— Narida Mcpherson, that food and wine show
What a triumph. Such an inspiring day! Thank you for letting me be a part of it.
— Kate Stevenson, A Moveable feast 3AW and channel 7
“All I can say is WOW. Amazing day.
— Wendy Hergreaves, Journalist and broadcaster
Bente Grysbaek has taken her impeccable cooking skills honed in the many kitchens she has lead around the world to a new outdoor kitchen and dining room in picturesque landscapes around the state to create a truly memorable experience.
— Natalie O’Brien, Natalie & co
 
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