| Class description: | A master Class with Chef Simon Bryant.
Simon Bryant will be guiding guests through a hands on four course menu focusing on ethical food choices. The emphasis will be largely on free range and or sustainable produce where the animals well being/ sustainability is of much importance as the flavours of the dishes.
This is a class for the omnivore who wants to make respectful food choices and those who want to work alongside the highly respected Adelaide chef Simon Bryant.
• Papaya and Mango salad with home dried SA Gulf Prawns.
• Drunken corn fed free range chicken with pickled pak choy.
• Twice cooked crispy chinese free range pig belly.
• Organic hand tapped small batch coconut palm sugar grilled Pineapple, candied peanuts, chilli sorbet
• MENU SUBJECT TO CHANGE due to seasonal fluctuations in supply
|