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Menus are individually created according to location, produce, and season. And priced accordingly.

 

On Arrival


Farmers Table 
A wide selection of vibrant, crunchy and colourful vegetables served raw with a smoked, fresh cheese dip.

Cheese Platter
Local cheese served with all the right condiments.

Cured Meats  
Selection of dried and cured meats served with all the right condiments. 

Nordic Demidoff
Crispy flatbreads served with smoked caviar, creme fraiche, red onions and herbs.
 

Entrees


Branched Venison
Venison cooked directly on hot coals. Served with ember baked onions and a honey, butter and mustard glaze.

Nordic Escapeche
Sardines charred over open flame. Marinated in a sweet and sour pickle. Served with Danish rye bread. 

River Trout Asado
River trout attached to branches and cooked over hot embers, served with fennel salad.

Bone Marrow
Warialda Galloway Beef bone marrow roasted over the fire. Served with parsley, shallots, lettuce leaves and bread.

Planked Salmon (image)
Salmon fillets nailed onto wooden planks and slowly roasted next to the fire. Served with aioli and knækbrød (crisp bread).

Baby Octopus  
Honey and soy marinated baby octopus charred over fire. Served with citrus medley and lettuce.

Green Barley 
Risotto made on pearl barley and parsley pure. Served with potato, mushroom jerky and bonfire bread.

Charred Leek 
Leeks cooked directly in hot embers. Split in half and served with fresh cheese and herbs.
 

Mains


Lamb Asado
Whole lamb strapped onto a vertical steel bar and cooked for 10-12hrs next to the fire. Served with chimmichurri, seasonal salads and ember roasted vegetables. 

Pork Asado
Whole pig strapped onto a vertical steel bar and cooked for 10-12hrs next to the fire. Served with chimmichurri, seasonal salads and ember roasted vegetables.

Hanging Pork Rack
Pork racks hanging over the fire cooking for 4-5 hours. Served with grilled plums and sauce

Hanging Chickens
Free range chickens brined for 24hrs. Then stuffed with lemon and herbs and slow cooked over the fire for 6hrs hanging from a steel frame. Served with chimmichurri, seasonal salads and ember roasted vegetables.

Planked Salmon
Salmon fillets nailed onto wooden planks and slowly roasted next to the fire. Served with seasonal salads and ember roasted vegetables.

Hanging Celeriac
Whole celeriac hung from a steel frame. Glazed with black pepper molasses and roasted for 3-4hrs over the fire. Served with chimmichurri and seasonal salads.

Pumpkin Roast
Whole pumpkin slow cooked in hot coals. Carved and served with chimmichurri and seasonal salads.
 

Desserts


Roast Pineapple
Whole pineapple hung from a steel frame, brushed with caramel and cooked over the fire. Served with rum sabayon and mint sugar.

Baked Apple
Whole apples baked in ash served with Kentucky bourbon caramel and cookie dough crumbs.

Blistered Orange 
Sugared orange cooked on a camp grill served with sabayon and dried rosemary.

Fresh Berries
Selection of berries served with fresh organic cream and shortbread crumbs. Seasonal. 

Pear Roast
Pear roasted next to the fire served with espresso cream and toasted hazelnuts.

Cast Iron Cheese Melt (image)
3 cheeses melted in a cast iron skillet served with bread.