Merne Desert Dinner

Make Merne THE bucket-list experience in 2021 with a desert dinner that’s out of this world.

With the majestic MacDonnell Ranges as the backdrop, renowned Chef Mark Olive, together with Rayleen Brown from Kungkas can Cook will curate and present a contemporary take on traditional bush-tucker paired with premium Australian beer and wine. As the sun goes down, the desert will come alive and guests will be treated to a spectacular light show spanning the majestic ranges, plus special performances and entertainment to connect them to traditional Aboriginal culture, stories and art.

Between courses, look up and enjoy some of the world’s best stargazing. Be enchanted by a vivid view of the Milky Way, and find planets and constellations such as the Southern Cross and Seven Sisters in the ever-moving southern night sky.

Priced at $250, this is a magical, must-do experience that is as unique as the Red Centre itself.

Inclusions

Includes menu as below *ingredients subject to seasonal availability*
Includes premium wine/beer package
Includes presentation by local Arrernte women Rayleen Brown, Kungkas can Cook and Celebrity Chef Mark Olive
Includes traditional and contemporary performances
Includes Parrtjima Projection Show on Ranges
Includes Coach transfers

MENU DETAILS

Pre-Dinner Drinks on Arrival (from 6pm)

ENTREE

Served as Roving Canapés on Arrival.

BBQ Emu, Red Capsicum, Red Onion Skewers brushed with Bush tomato Sauce
BBQ Camel and Date Koftas with Local Date Tamarind Chutney
Bruschetta Rounds with Native herb infused oil tomatoes red onion and basil

MAINS

Served as shared platters, including bread and butter on the table.

Kangaroo Fillet seared on a gridle, rested on a bed of Bush Tomato scented Warrigal Greens
Served with Parmesan Pepper Leaf Polenta and Quandong Chili Glaze Steamed Vegetables
Barramundi cooked in lemon myrtle scented paperbark
Served with Roasted Saltbush Kipfler Potatoes drizzled with Lemon Aspen Crème Glaze, and assorted steamed vegetables
Vegetarian and Vegan Option – Field Mushrooms roasted in the oven, basted with balsamic vinegar glaze, stuffed with Roasted Mountain Pepper Macadamia Nut Sourdough Crumb
Served with Roasted Saltbush Potato and Steamed Assorted Vegetables

DESSERT

Self Serve Tea and Coffee Station with Connoisseur Ice Cream designed for Peters by Mark Olive:

Roasted Wattleseed Swirled through a Vanilla Bean cream based ice cream with a Hazelnut coating
Rosella Flower swirled through a Vanilla Bean cream based ice cream with a Hibiscus coating

Dessert table platter of Petit Fours: