The 2019 Chef's Table season has officially come to a close. Chef Jason Wright, Chef Stephen Franks, and Chef David France brought a wide variety of themes to the masses this year.
The final dinner on March 22nd did not disappoint. Executive Chef & Owner, Jason Wright did an Australian theme which included kangaroo, ostrich, prawns, barramundi and more.
See below for some of the favorite courses of the night.
First Course:
Ostrich Carpaccio coriander, pickled ginger & soy dressing
Second Course:
Vegemite Grilled Prawns grilled lime & mint gremolata
Third Course
Kangaroo Kofta warring greens, beetroot & feta
*No photo, sorry!*
Fourth Course
Wattle Seed Scented Barramundi green lentils, lemon thyme & spring pea shoots
Fifth Course
Australian Venison Meat Pie with fresh ketchup
Sixth Course
Pavlova kiwi, strawberry & chantilly cream
