Crayfish Dinner with Mark LaBrooy and James Viles

Join chef Mark LaBrooy and Biota’s James Viles on Thursday 26th September and Friday 27th September for a special Crayfish Dinner at Three Blue Ducks Bronte.

Earlier this year, Mark and James headed down to the Flinders Island Food and Crayfish Festival, where they made the most of the amazing fresh produce, free-diving for southern rock lobsters and cooking up a feast on the open fire. Now, inspired by the flavours of Flinders, they’re teaming up to treat guests at Three Blue Ducks and Biota to a special seven-course feast.

Curating a menu that highlights Aussie ingredients, the two chefs will first head to Biota Dining in Bowral on Thursday 29th August, before bringing their Crayfish Dinner to Sydney. Check out what’s on the menu below…

 

Smoked oyster, pepper vinaigrette & fresh oyster, finger lime (gf, df)

Wild raw venison, smoked eel sauce (gf, df)

Tassie XO clams, charred greens (gf, df)

Kangaroo tail stew (gf, df)

Ale potato, myrtle bread (df)

Lobster head beurre blanc, poached crayfish (gf)

Roast chook polenta, pecorino (gf)

Malt baked quince, whisky cream, fresh bay (v)

Blueberries, salted chocolate (gf, df, v)

 

Thursday 26th September and Friday 27th September

Three Blue Ducks, 141/143 Macpherson St, Bronte

CLICK HERE TO BOOK or call (02) 9389 0010

$150 seven-course dinner, with optional wine pairings

 

Thursday 29th August

Biota Dining, 18 Kangaloon Rd, Bowral

CLICK HERE TO BOOK or call (02) 4862 2005

$150 seven-course dinner, with optional wine pairings

 

Can’t make it to the Crayfish Dinner? Try Mark’s crayfish recipe in your own kitchen.

 

Photos courtesy of Adam Gibson and Elise Hassey

2019-09-23T03:54:27+00:00