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Brooks Farm to Fork Dinner

August 26, 2014 @ 6:30 pm - 11:00 pm

$150

Brooks Restaurant & Bar will showcase some of winter’s best produce through a special four course dinner menu designed by Brooks’ award winning Head Chef, Nicolas Poelaert. Brooks’ Farm to Fork dinner is held on Tuesday 26 August, from 6.30pm. This dinner, being the first of many, is a chance for Poelaert to shine a spotlight on the incredible producers that reflects his food philosophy of ‘pure, fresh and simple.’

The menu will take diners to where it all starts, with the local farmers and producers who make Melbourne a world class food capital. The dinner will begin with Nic’s interpretation of beef tartar using native ingredients such as muntrie berries and a playful vegetable crudité.

Followed by a Meli Melo of vegetables, herbs and flowers, kohlrabi juice. This delicate dish is an exemplary example of multiple cooking styles, techniques, temperatures and texture. With up to 40 components, the Meli Melo is created with fresh farmed vegetables, foraged and locally grown herbs and flowers from Victoria.

Another menu highlight is the Sher Wagyu beef, burnt vegetables, baby leeks cooked on the plancha, celeriac puree and dried onion. Dessert will delight and surprise guests with a marriage of vegetables and meat.

Hand selected by award-winning sommelier Matt Brooke, Victorian wines will be matched with each course.

Spaces are limited, $150 per person (all food and beverage included).
Bookings are essential:
P: 03 9001 8755
E: info@brooksofmelbourne.com

Details

Date:
August 26, 2014
Time:
6:30 pm - 11:00 pm
Cost:
$150

Venue

Brooks of Melbourne
Basement 115-117 Collins Street
Melbourne, VIC 3000 Australia
+ Google Map
Phone:
03 9001 8755
Website:
http://brooksofmelbourne.com/

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