Australian bush foods are so on trend right now. You'll find kangaroo in the butchers and bush foods rubbing shoulders with traditional spices on the supermarket shelves. Bush flavours pack a punch and there's an art to cooking with them – it's something our Seabelle Sous Chef, Nathan Roberts, has spent years perfecting.
It's also one of the reasons that we've introduced our Tastes of Seabelle degustation experience for resort guests and visitors. Join us on Seabelle's deck (located on the middle level of the Centre Complex) as Nathan uses exotic sounding ingredients like akudjura and quandong and pairs them with locally sourced products and Australasian wines to create a culinary journey through native Australia.
Whet your appetite with our current enu.
Akudjura Salt And Pepperberry Calamari Crocodile Salad served with pepperberry aioli, watermelon, mint, Persian feta, red onion salad and a rosella glaze.
Paired with Janz Premium NV Cuvee, Pipers River, Tasmania
Native-spiced Salmon served with aniseed myrtle carrot pureé, smoky baby carrots, warrigal greens, citrus and diced lemon with a lemon aspen butter emulsion.
Paired with La Maschera Pinot Grigio, Limestone Coast, South Australia
Braised Duck Leg served with sweet potato purée, char-grilled bok choy tossed with lemon aspen and sesame seeds and a light honey duck jus.
Paired with Opawa Pinot Noir, Marlborough, NZ
Tea Tree-Smoked Kangaroo served with lemon myrtle celeriac puree, bacon pie, semi-dried cherry tomatoes, quandong jus and akudjura parsnip chips.
Paired with Yalumba Patchwork Shiraz, Barossa Valley, South Australia
Deconstructed Lemon Aspen Tart
Lemon aspen-curd sweet pastry crumble and raspberry sorbet
Tastes of Seabelle is just $100* (food only) or $139* per person (with matching wines). Bookings are essential once at the resort. Please wear comfortable, smart-casual clothing.
* The resort reserves the right to cancel with notice. Cancellations within 24 hours will incur a 100% cancellation fee.