100 MileTable
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100 Mile Table Pop Ups


PORTUGAL HERE WE COME!
Aug
17
6:00pm 6:00pm

PORTUGAL HERE WE COME!

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.

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THE FOOD OF PERU WITH ANDRES SOLDI
Jun
8
6:00pm 6:00pm

THE FOOD OF PERU WITH ANDRES SOLDI

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!

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CHINA
Mar
2
6:00pm 6:00pm

CHINA

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.

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SMOKE AND FIRE
Feb
9
6:00pm 6:00pm

SMOKE AND FIRE

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!

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ORCHARD ESTATE
Sep
24
6:00pm 6:00pm

ORCHARD ESTATE

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!

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ITALIAN
Apr
14
6:00pm 6:00pm

ITALIAN

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.

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