**This event has sold out
Nostalgic Aussie dishes get a modern makeover, fired by Argentinian cooking methods.
Asado is bringing back the Australian classics that you know and love with an innovative edge, using only the finest produce and skillful cooking techniques.
Junior Sous Chef Dolan Morris, alongside Head Chef Camilo Guzman, has prepared a 6 course menu unlike any other.
Rethink the “dimmies” from your local fish & chip shop: we've created stunning emu empanada dim sims, alongside a reinvented version of charred campfire damper with smoked butter and lemon myrtle.
Instead of the classic meat pie, think delicious confit rabbit tart with Tasmanian pepperberry. Instead of a Bunnings snag, think Wild Boar sausage with bush tomato chutney.
Taste Australian meats like you haven't before, with fresh and creative dishes such as crocodile ceviche and chargrilled kangaroo rump. We're adding an Aussie edge to Argentinian condiments, with vegemite and mountain pepper marinade and saltbush chimichurri.
Relive the nostalgia of classic Aussie dishes, this time with an exciting Argentinian influence, and watch two cuisines collaborate across the ocean.
Menu:
Welcome Cocktail: Down Under Elixir
Glenmorangie whisky, Muller Bianco vermouth, Davidson plum syrup, citrus fruit, a dash of plum
bitters and garnished with an Absinthe sprayed mint leaf
Entrada
Carpaccio de Caimán
Smoked crocodile, jalapeno tiger’s milk, red onion, finger lime, radish, samphire, red
amaranth Tapas
Damper
Charred campfire bread, smoked butter, lemon myrtle
Croqueta de Pescado
Paperbark smoked barramundi, potato, dill, lemon myrtle gel
Empanada de Emu
Asado’s take on Dim Sims. Braised emu, cabbage, ginger, chicken salt, preserved lemon aioli
Más Pequeños
Salchicha de Jabalí
Asado’s take on the Aussie snag. Wild boar sausage, bush tomato chutney, wholegrain mustard
Tarta de Conejo
Asado’s take on the classic meat pie. Confit rabbit, button mushroom, Tasmanian
pepperberry, caramelised onion jam
Plato Principal
Punta de Cuadril
Chargrilled kangaroo rump, Vegemite and mountain pepper marinade, saltbush chimichurri
Acompañamientos
Espinaca
Sauteed warrigal greens, macadamia nut butter, lemon oil
Remolacha
Salt crusted beetroot, yellow witlof, pickled radish, pepitas, Davidson plum and wattle seed puree
Postre
Lamington
The classic Lamington, with an Asado twist. Butter sponge, chocolate icing, shredded coconut, dulce
de leche, strawberry and quandong consommé
Price: $149 Includes 6 course meal and cocktail on arrival. Optional additional beverage package $70 includes 3 x glasses of wine and a vermouth to finish.
** Unfortunately due to the nature of this event we cannot cater for dietary requirements**
