Garlic Feast

A regional degustation experience on Sunday 16th February following the Meeniyan Garlic Festival

 
Sunday 16 February 2020 at 12:00 pm at the Meeniyan Recreation Reserve.

Join Gippsland's own and enjoy a local inspired 3 course feast

This special feast of food and wine from artisanal and award-winning Gippsland producers is curated and prepared by Chefs Alejandro Saravia (Pastuso, Farmer’s Daughters and the official food and beverage ambassador for Gippsland), Trevor Perkins (Founder of Hogget Kitchen – Gippsland’s newest hatted restaurant) and Executive Chef, Antony Ellis, a passionate advocate for Gippsland produce.

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Menu

Entree

Charcuterie by Trevor

Venison mortadella made in Hogget Kitchen from South Gippsland farmed deer with Gippsland raised pork and beef combined with Boolarra mountain pepper; Rabbit & black garlic terrine made with Yarragon farmed rabbit and black garlic from Snowy River Black Garlic in East Gippsland; chicken liver parfait with grilled summer vegetables from the Hogget Kitchen garden.

Fish by Alejandro

Trout sourced from Alpine Trout Farm in Noojee, lightly smoked and served chilled with green peas, beans, and mountain pepper-mustard cream made with mountain pepper leaves hand-picked in Boolarra.

Gippsland summer garden by Antony

From a mix of foraging and friendships with South Gippsland artisan farmers. Zucchini flowers stuffed with herb and lemon labneh, Early summer zucchini pickle and a ‘garden surprise’ – his choice of the most interesting vegetable that first becomes ready a couple of days before the feast,  presented in a way that best showcases it’s flavour and freshness.

Main Course

Whole lamb and ribeye beef slow-cooked campfire-style over charcoal and local redgum in the campfire kitchen. Both meats will show beautiful smokey flavours. The lambs and beef are sourced from Gippsland Natural and were raised on Paul and Samantha Crock’s farm, ‘Biran Biran’, which is located at Hoddle, halfway between Fish Creek and Foster.

Accompanied by two salads fresh from Antony’s Gippsland Kitchen Garden – Phil-Fresh Farm. Heirloom summer leaves with a citrus and herb dressing and new season pumpkin and potatoes with a garlic and buttermilk dressing.

Plus two salsa’s – one each from Alejandro and Trevor.

Cheese & Dessert

Prom Country Cheese’s – Sheep Sensation

Sheep Sensation is a unique, farmhouse-style cheese. A slow-make technique develops a fine, close texture with a creamy, luscious mouth feel. The body is covered in a wrinkled, bloomy white rind. The flavour is distinctively different – a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.

Tarago River Cheese Company’s – Gippsland Blue

Naturally rinded, and deeply fermented, it morphs through great biological changes during its cellaring. One of the world’s great cheeses, evolving with nature as the seasons and milk changes interact with complex microflora that it attracts during the aging process.

Served with grilled bread and onion and black garlic chutney (bread by Antony, Chutney by Alejandro) 

Gin & Tonic sorbet

Gusto’s Lemon sorbet enhanced with a splash of Loch gin and a drizzle of herb-infused syrup on a vanilla and orange sponge. (sponge by Trevor, syrup by Alejandro).

Beverages

On arrival

Waratah Hills Blanc de Noir from Fish Creek. Scored well at the 2019 Gippsland Wine Awards. 

Gurneys Original Dry Cider. A dry, lightly sparkling cider which is crisp, clean and has wine-like ripe apple and pear drop aromas.

Burra Brewing Co Summer Ale. The taste of a full-strength beer but brewed light. With only 5% speciality malts and Cascade hops, this beer has flavour but is simple and enjoyable.

Entree Wines

Bass River 2018 1835 Chardonnay. Awarded, Top Gold Chardonnay, Trophy – Best White Wine of Show and Trophy Best Wine of Show at the 2019 Gippsland Wine Show. Need we say more!

Lightfoot & Sons 2019 Myrtle Point Rose. Trophy winner for Best Rosé at the Gippsland Wine Awards for three years in a row, this is an Estate-grown pinot noir, hand-picked, crushed by foot, lightly pressed, cool-fermented with rosé-specific yeast in stainless steel. Pale pink with the barest hint of salmon; a crisp, dry and intense palate with a long carry and aftertaste. A very food-friendly wine.

Main wines

Lightfoot & Sons 2016 River Block Shiraz. The current release of the 2018 vintage that scored Gold at the 2019 Gippsland Wine Awards, this vintage is rated in the current Halliday at 95 “Unequivocally struts it’s cool climate DNA, but it still feels ripe and approachable. Dark fruit, peppery spice, cedar and licorice are all in play, the medium-bodied palate framed with supple tannin. Dirty Three Wines 2019 All the Dirts Pinot Noir.       The 2018 vintage scored very well at the 2019 Gippsland Wine Awards, so we are delighted to present a special pre-release of this vintage. Made from grapes grown in three vineyards around Leongatha, this wine is fresh and bright with ripe cherry immediately on the bouquet and stems and oak in the background. Soft and sweetly fruited on the palate, just enough light astringency for balance. An attractive early drinking style.

Feast Location

Meeniyan Town is 150km south east of Melbourne, on the way to The Prom, just 90 minutes from the ‘burbs’. Meeniyan Recreation Reserve, Hanily Street Meeniyan, Victoria 3956

Book your place at the table

A regional degustation experience on Sunday 16th February in Meeniyan

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