Friday 1 June, 2018 $130pp for six courses, an additional $70 with matched wine.
Pure South Dining is thrilled to offer Melbourne a taste of King Island, with a menu inspired by this year’s King Island Long Table, a grassroots festival that celebrates the island’s unique produce. Pure South’s chefs, staff and owners play a key part in the festival each year, designing menus and running masterclasses.
King Island boasts some of the planet’s purest soil and air, with produce that is coveted the world over. For 14 years, Pure South Dining has fostered intimate relationships with the island’s most bespoke farmers, growers and producers, enabling the restaurant to offer some of the best and rarest produce from the island.
This special event will include King Island’s pasture-fed wallaby and local prime lamb, currently not available anywhere else on the mainland.
Set in Pure South’s awarded Dining Room upstairs, Michelin star executive chef David Hall has designed six courses celebrating six King Island producers King Island producers with matched wines from Pipers Brook Vineyard in Tasmania’s North East.
Showcasing some of Pure South’s most remote, and in some cases exclusive, suppliers,
the hero ingredients will be flown in by light plane from King Island’s farms, dairies and fishermen fisheries.
The new King Island wallaby is exceptionally tender and pasture-fed, produced by a newly formed farmer’s co-op, who have also just begun producing lamb, which will be offered for the first time at Pure South Dining during this special event. Other menu highlights include the famous Southern Rock Lobster, eye fillet beef tartare and salt-baked beetroot with honey, all sourced from the island. Advance booking is advised.
Long before provenance became a buzzword, Pure South Dining’s close relationships with an extensive variety of remote growers and producers has proven their ongoing commitment to bringing the best of Tasmania and the ‘Pure South’ to their Melbourne table.