Mother's Day at Midden by Mark Olive

AMUSE

Geraldton Wax Compressed Melon

finger lime, Davidson’s plum dust, native basil oil *V, VN, GF, DF

Lemon Myrtle Pea Tart

cannellini bean puree*V, VN, GF, DF

FIRST COURSE

Charred Zucchini

macadamia cream, aniseed myrtle, pickled fennel, saltbush *V, VN, GF, DF, N

SECOND COURSE

Wildfire Spice Roasted Cauliflower

native thyme hummus, roasted chickpeas, pomegranate*V, VN, GF, DF, SE, SY

SERVED WITH

Indigenous Fattoush

tomato, cucumber, radish, riberries, crisp Tasmanian pepper leaf flatbread, pomegranate lemon myrtle vinaigrette*V, VN, DF, GFO

DESSERT

River Mint Coconut Pannacotta

Illawarra plum confit, lemon aspen gel, macadamia crumb*V, VN, GF, DF, N

CR: crustations DF: dairy free GF: gluten free N: contains nuts P: contains pork SE: contains sesame SY: contains soy V: vegetarian VN: vegan GFO: gluten free option VNO: vegan option N.B. Cancellation policy for this event requires at least 12 hrs notice. Less than this will incur a $25 per head cancellation charge