With our chef Bryce recently back from a month in Portugal, surfing, eating, cooking, swimming, surfing again and then eating some more after a leisurely shop at those super cool Portugese food markets, he’s bursting at the seams and inspiration is at an all time high!
Tickets are $60 per person for a long banquet style feast. BYO.
Chef Andres and his Peruvian crew cooked up a storm celebrating their local cuisine. We kick started with shots of pisco sour and fried cassava, then moved to ceviche of local snapper with tiger’s milk (one of the best we’ve ever tasted), lomo salt ado (stir fried beef) and rice pudding to finish. Amazing!
Visiting the cuisine of this place is always a pleasure at 100 Mile Table. Bryce set about having fun with woks and steamers - tofu deep fried in fermented bean curd (one of our favourite things, like, ever!), steamed fish with Asian mushroom salad, braised brisket with fat noodles and stir fried snake beans with lap cheong and XO.
Chefs Bryce and Shannon stoked up Thomas the meat engine and set to work smoking and roasting - butterflied lamb with yoghurt and black garlic, sardines smoked over bay leaf…and sheep's ricotta and lavender honey. One of our favourite pop ups ever!
We helped the good folk at Clunes’ beautiful Orchard Estate celebrate the launch of their incomparable venue -a great day of food, wine and Byron’s best company. We started with freshly shucked oysters and tuna tataki, moved to smoked duck and pickled squid salad then onto slow roasted lamb shoulder with caramelised blood oranges. A pavlova bar - that is all!
It was mulled wine on arrival followed by the full Christmas spread. Quail, Brussels sprouts, buche de noel and egg nog, the table styled to within an inch of it’s elfish life
The lovely Rosa presented food from her homeland- cooked with such love and attention…foccaccia alla barese, roast peppers with straciatella, fish ravioli and stuffed calamari. To finish - frozen torrone with olive oil crunch and sugar peaches.
Country halls, bubbles and canapes on the lawn followed by roasted pork shoulder with toffee apples under the fairy lights inside. Federal Hall at it’s prettiest for the mums.
We set the long table, lit the fire outside and kept toasty warm as we feasted on goat korma and south indian fish curry with naan bread.
We wrapped things in pig, dressed to the nines, turned on the lava lamps and swung our way back to the 70s and 80s, then we sent out prawn cocktails, steak diane and profiteroles. We finished with after dinner mints, of course.
Sangria, paella, harissa chicken and fish tagine. We finished with our bitter chocolate terrine, extra virgin olive oil and salted crisp breads.
