Bush to Bowl NAIDOC Week Dinner at Harbord Hotel
Bush to Bowl NAIDOC Week Dinner at Harbord Hotel
Specialising in bushfoods, Bush to Bowl is an 100% Aboriginal owned social enterprise connecting First Nations people to Country and their traditional foodways.
The curated five course menu features bream fillet with prickly pear and salted finger lime; smoked wallaby with Davidson plum, crème fraiche and pickled coastal succulents; charcoal roasted Murray Cod with urchin roe butter, warrigal greens and lemon myrtle powder; lamb duet with mountain pepper, rosella and native mint dukkha alongside baby potatoes, saltbush and seaweed butter; and caramel vanilla pudding with coconut and quandong confit.
Event Details:
- Date: Thursday 11th July, 6pm
- Price: $99, with $10 from each ticket going back to Bush to Bowl.
- Bookings: https://harbordhotel.com.au/
event/naidoc-week-dinner/
