Tucker feat. Michael D'Adamo

Tucker returns: Michael D'adamo guides us on a journey through country

Back for its fourth iteration, join us for another incredible evening of culinary appreciation and education, centred around native Australian ingredients. Led this year by Michael D'adamo, prepare for a journey through country – no luggage needed!

Born in Western Australia, Chef Michael D’Adamo has worked in some of the most celebrated restaurants in Perth, Melbourne and London. He developed his knowledge of native Australian ingredients while working in Melbourne at renowned restaurants including Cumulus Inc. and Jacques Reymond Restaurant, as well as at Michelin starred restaurants overseas in London, including Marcus and The Greenhouse. Most recently, he helmed Perth's very own Wildflower.

‍

In this special set menu event, you'll taste your way through four courses highlighting seasonal bush tucker ingredients used in indigenous daily life for over 40,000 years. Enhancing the experience, each table will receive a sample board featuring standalone portions of raw native ingredients to touch, smell, and taste.

Optionally, you can enjoy a curated list of paired drinks, including paired wines by Indigenous-owned wine label Munda, and two native ingredient cocktails prepared by Servo beverage manager Tony Roche.

‍

.............

‍

THE MENU

‍

Wattleseed milk buns, cultured butter

Kangaroo tartare, potato hash, bunya nut toum

Wadjemup scallop crudo, lemon myrtle, radicchio

Fingerlime & Chilli Tommy's (tequila, fingerlime, chilli agave)

‍

BBQ Pearl perch, caramelized dessert lime, native salsa verde

Munda Walgalu Country Chardonnay, Tumbarumba, NSW

‍

Stirling Ranges 40-day dry aged beef rib eye, saltbush butter

Campfire hotpot, oxtail, youlk, pepperberry, damper dumplings

Munda 'Kaurna Country' Syrah, Blewitt Springs, SA

‍

Pear and blackberry bakewell, macadamia, jarrah honey custard

The Wild One (native botanical vodka, davidson plum aperitivo, passionfruit, pineapple)