DINNER BY CHEF GLEN

On Friday 25 July, Glen will prepare a relaxed four-course dinner at the house for us, featuring modern Australian dishes made with seasonal, organic produce — much of it straight from his garden, picked that morning.

Native ingredients will be woven through each course in simple, beautiful ways. We’ll pair it with favourite local wines and Glen’s got all of our dietary needs sorted.

A slow, delicious night around the table awaits!

OUR MENU

1

SNACKS

Boab + blue swimmer damper bites, saltbush crispy pink snapper + finger lime tostada

2

Entrée

Paper bark smoked wagin duck, parsnip cream, shallot reduction, sea blight

3

MAIN

Lake Janis grass fed jersey beef fillet, fondant potato, quandong jus, black kale

4

DESSERT

White chocolate parfait, lemon curd, macadamia, Davidson plum meringue