AUSTRALIAN Reef & Natives

Your group will cook a bright, summer menu celebrating local seafood, native herbs and fruits, then enjoy a seated, hosted meal with wine. We work with peak seasonal produce—menus are indicative and tailored to what’s best on the day. 

• Chef-led, hands-on cooking + on-the-spot coaching
• All ingredients, equipment & aprons
• Seasonal grazing boards on arrival
• Wine served with your meal (non-alcoholic options available)
• Digital/printed recipes to keep
• Hosted dining at a beautifully set
• Menu is indicative & seasonal—we optimise to what’s best on the day.

 Entrée —   Australian kingfish Ceviche, finger-lime pearls, fresh chilli, coriander, mango & cucumber, finished with a light coconut dressing,, and a lemon-myrtle & macadamia native crunch. 

Main — Macadamia-Crusted Barramundi,
saltbush kipfler potatoes & herbed zucchini ribbons 

with a light native-citrus dressing.

Dessert — Pavlova
Lemon myrtle mascarpone, Kakadu plum coulis 

& peak summer stone fruit.

• Crudo-style slicing — trim, pin-bone, chill hard, slice thin
• Light coconut–lime dressing & balance — balance acid/salt/heat 
• Macadamia crusted fish cookery — so barramundi stays juicy and the crust stays intact.
• Saltbush kipfler potatoes 
• Zucchini ribbons & native-citrus dressing — mandoline, blanch; toss gently in dressing.
• Pavlova assembly 

 Groups: Great for Team building, client evenings, offsites, celebrations, interstate/overseas guests. 

• Price: From $199 pp (minimum spend applies)
• Duration: ~3 hours (cook + dine)
• Location: Manly, NSW (mobile/offsite by request)
• Group size: Ideal for 8–24 (ask about larger groups
• Dietaries: Most can be accommodated with notice
• Menu: Seasonal & flexible—native elements vary by availability