Red Gum Dinner with Mark Olive and Munda Wines

Savour a menu crafted by legendary Bundjalung chef and much-loved media personality Mark Olive, blending native ingredients with contemporary cuisine, paired with South Australia’s Munda Wines.

Beginning with an outdoor entrée, cooked over open flames, featuring a traditional cleansing and welcoming ceremony, then moving inside for the remaining courses with an immersive experience combining food, wine and cultural conversations with chef Mark Olive and Munda Wines’ Pauly Vandenbergh.

Plus, live performance by Karno Martin and a stunning display of First Nations artworks from the Adelaide Festival Centre’s Works of Art Collection.  

Join us for Red Gum Dinner at Adelaide Festival Centre for an unforgettable night of food, wine, culture, conversation, performance, and art.

INCLUSIONS –

• Entrée: Paired with Palawa Kani Sparkling
  • Charred Prawns marinated in lemon aspen butter and dusted with ground lemon myrtle, and lemon aspen mayonnaise
  • Skewered Roo fillet glazed with a Pepperberry sauce
  • Skewered Bush tomato scented Emu fillet with a bush tomato dipping sauce
• Mains:
  • Beef fillet on silver beet, Warrigal greens, roasted potatoes (or yams if available) scented with native thyme and Pepperberry jus. Paired with Potawurutj Cabernet Sauvignon
  • Seared Barramundi, on roasted steamed greens and lemon aspen glaze. Paired with The Wadandi Boodja Chardonnay
• Dessert: 
  • Pavlova, roasted wattleseed cream and native fruit coulis. Paired with a Green Ant Gin
• Beverages: Soft drinks and four paired wines
  Additional items: Visual art exhibition and musical performance

MORE INFORMATION –

• Wheelchair accessible
• Age 18+ event
• Caters to vegetarian dietary requirements*

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.

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