Pop up dinner - 1st August

** THIS EVENT HAS CHANGED**

Our friends at Kyiv Social unfortunately will need to cancel their participation in our collab dinner. However, the team at Radish have opened up their space and will be delighted to host the dinner there instead! We are excited to serve a delicious and sustainable menu line up (see below), as a Radish Events exclusive dinner.

**SEATS ARE LIMITED, so grab your tickets early!

**Seating will be on long tables in a 'shared' format, so please make sure you are comfortable with this style of dining before booking your tickets.

MENU:
Cocktail on arrival 
2 wine pairings with menu below

Canapés
Green and snow peas, cashew cream tartlets | VN
Cacio e pepe tapioca squares, Pyengana cheddar (TAS), fried sage | GF, NF, VG
King prawn toast (Spencer Gulf), made with our signature focaccia, curly green shallots, sweet & sour chilli jam | DF, NF

Housemade focaccia, served with whipped brown butter and pickled radishes

Entree
Crispy kipfler potatoes, zero waste veggie powder seasoning, house salsa verde and fermented chilli | VN, NF, GF

Mains
Aquna sustainable Murray Cod (NSW) steamed in cabbage roll, tangy yogurt foam, soft herbs | GF, NF
Slow caramelised cabbage, served with our NSW macadamia tahini and seaweed seasoning | VN, GF
Sides
Red and golden beetroots, heirloom carrots over NSW macadamia cream, crunchy guajillo chilli oil, garnished with its own crispy leaves | VN, GF
Buttercrunch, red oak, romaine, radicchio leafy salad, sweet pickled onion, Chardonnay & shallot vinaigrette | GF, VN, NF

Dessert
Cottage cheese, caramelised seasonal fruit and blue mountains honey | GF, NF, VG

Timings:

  • 6:30pm: Kick off with 1 arrival cocktail + canapés

  • 7:15pm: Guests move to communal tables to enjoy a 4 course menu

  • Wines: Your ticket includes two wine pairings curated to complement the dishes - 1 glass each. Additional servings will be available on the night at a cost.

Our menu philosophy:

Source matters.

We believe in sourcing sustainably and ethically, which means we work with farmers and producers who care about their craft and their impact in the world. This translates into amazing, delicious and fresh ingredients!

For all our events and catering services, we only use pasture-raised and/or organic meats sourced by our trusty ethical butchers - Whole Beast Butchery and Feather and Bone.

Same goes for fish. We have pledged to follow the GoodFish Sustainable Seafood Guide, and not serve any red-listed seafood. All our seafood is fully traceable, facilitated by the legends at Harvest Stack.

Our sustainability pillars:

  1. Journey to zero waste:

    We reduce our food waste and packaging waste by working with circular menus, using every part of the ingredient, managing our onsite food waste, educating our clients on over-catering, and ensuring any food scraps make it to a certified compost facility.

  2. 100% carbon neutral:

    We are carbon neutral via our partner Our Trace, who helps us calculate our impact and offset it by sponsoring verified projects. But that’s only part of the story - we also reduce our carbon footprint by working with local suppliers, reducing red meat quantity in our menus and providing incredibly delicious plant-based dishes, and working on a pipeline which includes investing in electric vehicles for our fleet.

  3. Sustainable suppliers:

    We are a food business, and so ensuring our produce is sourced from like-minded suppliers is crucial. We are lucky and grateful to be able to work with some of the best suppliers in the market, and have developed a strict procurement guide to filter who we work with.