Introducing “Into The Wild” a Cantonese banquet experience with a wild twist.
Hosted by our executive chef Telina Menzies & local chef & forager Elijah Hollands, experience a night of cantonese delights fused with locally sourced, wild foraged ingredients – sourced by the chefs themselves!
Enjoy freshly sourced sea urchin, served with crispy fish crackle & salted egg yolk, Mya’s dry aged duck with wild fennel, plus steamed Murray cod with preserved wild garlic & native peppers – to name a few.
Spaces are limited for this one night only event.
$80pp (including glass of sparkling on arrival)