Saturday 27 March
This Melbourne Food & Wine Festival, we’re celebrating Māori culture with a hāngi!
What’s a hāngi? We’re glad you asked. It’s a traditional Māori method of slow-cooking food using heated rocks buried in an earth pit. But when you’re located in a concrete jungle, you need to get a bit creative – Head Chef Tony Moss will create an urban hāngi in a skip!
On Saturday the 27th of March, join us to experience this beautiful ritual. Enjoy delicious local Victorian produce and native Australian infused with a stunningly earthy taste.
Tickets are $103, includes a three course menu with matched wine and All Press coffee and can be purchased via the Melbourne Food & Wine Festival website.
Kai Moana (Seafood)
Rewena Bread, Cultured Kina Butter
Natural Australian Oysters, Seaweed Vinegar, Victorian Sea Herbs
Pickled Green lipped Mussels, Australian Salt Bush
Coastal Kelp & Chili Cured Ora King Salmon, Wattleseed Cracker
Smoked New Zealand Eel Pate, Davidson Plum
Hangi Kai (From the Hangi)
Horopito Infused Free Range Victorian Pork Belly
Kawa Kawa Cured Free Range Victorian Duck
Manuka Honey Glazed Sweet Potato
Tasmanian Sea Salted Potatoes
Local Watercress & Shaved Fennel
Kai Reka (Dessert)
Pamu Deer Milk & Geraldine Wax Panna Cotta, Kiwi fruit Sorbet