Rockpool Bar & Grill Melbourne is hosting an exclusive native ingredients dinner

Rockpool Bar & Grill Melbourne is celebrating Australia’s rich heritage of native ingredients at an exclusive dinner on Monday, 24 June.

Neil Perry and Head Chef Chris Budicin will prepare a six-course, share-style menu that fuses native fruits, herbs, seeds and other flora with the first-class, Australian produce for which Rockpool Bar & Grill is renowned.

The menu will chart an exciting seafood course, showcasing marron, Port Phillip Bay scallops, and winter-rich tuna, alongside native heroes such as kangaroo, wattleseed, warrigal greens, pepper berry, paperbark and Davidson plum.

The stunning dinner, which starts at 6.30pm, is $135pp with matched wines an additional $65. 

Tuna crudo with Davidson plum and black sesame seeds

2016 La Violetta Das Sakrileg Riesling, Great Southern, Western Australia

Salad of marron and succulents with pepper-berry mayonnaise

2010 Jasper Hill Georgia’s Paddock Semillon, Heathcote, Victoria

Port Phillip Bay scallops with paperbark and desert lime salsa

2015 Michael Hall Roussanne, Barossa Valley, South Australia

Saltbush and warrigal green pie with bush tomato harissa

2017 Pyren Vineyard Cabernet Franc, Pyrenees, Victoria

Woodfire-grilled kangaroo loin with spicy tail and lemon myrtle jus

2017 Aphelion The Confluence Grenache, McLaren Vale, South Australia

Wattleseed, finger lime and aniseed–myrtle pavlova

2014 Friends of Punch Berrys Creek Riesling, Gippsland, Victoria

Rockpool Dining Group Culinary Director Neil Perry said native ingredients add a new dimension to any menu and are a wonderful exploration for chefs and diners alike. Bookings: Rockpool Bar & Grill Melbourne.

“Freeze-dried Davidson plum has an intense sourness and packs a bigger punch than sumac, piquant desert limes push through the most robust flavours with their own concentrated tang, and lemon myrtle lends exquisite notes of lemongrass and lime to any dish,” Neil said. “Australia has a food culture that dates back 60,000 years and we’re excited to further explore the rich pickings from nature’s indigenous garden and pay homage to our fabulous heritage.”