Good Neighbour Mothers Day Lunch

Perfume and pyjamas are fine. But nothing says love quite like a special meal – particularly one prepared by three stellar chefs. This Mother’s Day lunch is Tasting Australia at its best: fun, festive and all in on flavour.   
 
Simone Watts, Quang Nguyen and Alexis Besseau will craft the day’s dishes. Begin with bubbles (naturally) before moving on to a four course lunch. A separate selection for little diners is also available.  

Victoria-based Watts is perhaps best known for her time at Melbourne favourite Coda, its eclectic menu spanning everything from European to Southeast Asian and mod-Oz fare. Then a country life called. Her two-hatted Barragunda Dining was formed over four years and sits on the eastern tip of Mornington Peninsula, its acclaimed set menu favouring produce from the property’s market garden. 

Adelaide diners know Nguyen as executive chef of dessert destination Shmochi, together with Vietnamese restaurants Ong and Noi. Fresh, authentic flavours are his culinary north star, with a particular knack for wildly successful soft serve. 

Fellow city venue La Louisiane is home base for French-born Besseau. He began working in restaurants aged just 13 – step one in a culinary career that has spanned Michelin-starred L’Arpege in Paris, followed by Switzerland, Brazil and Sydney. His first inspiration? Cooking at home alongside his mum.  

It’s time for a little indulgence. Move over, mental load. We’ll take it from here. 

INCLUSIONS –

• Four course lunch with a drink on arrival and a dessert wine to follow. Additional drinks available for purchase.

MENU –

Snack
Goolwa pipi tart, fennel cooked in pastis, finger lime (nf and pesco)
Mung bean and sticky rice hash brown,prawn tartare, citrus
Cold smoked kangaroo, tallow brioche, Vegemite

Bread Course
Sourdough from Bottega , hay smoked Dairy Man butter

Entree
Kingfish Sashimi, Potato Brandade, Radish, Dill (pesco, gf, nf)
Grilled leek and nori terrine, soubise sauce , espelette oil (vg, v. gf, nf, pesco)

Main Course (Over Fire)
Spent hen, preserved quince, chestnut, vine leaf, cider mash 

Side Dish
Fig tabbouleh, fig leaf ricotta 
Hasselback squash, guanciale, smoked whey 

Dessert
Persimmon, mochi and taro puff, macadamia milk gelato

MORE INFORMATION –

• All ages
• Caters to vegetarian & gluten-free.

ACCESSIBILITY INFORMATION –

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

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