The Canberra Times Good Food Month Terroir The Taste of the Bungendore Region

Book now

Friday March 11 @ 7:00 pm9:00 pm



Terroir is a French word which broadly means a ‘sense and taste of place’.
Terroir comprises the unique elements; natural environment, climate and human  influence.
Chef Christophe has prepared a menu using carefully selected seasonal produce and where possible organic. A unique dinner showcasing Bungendore’s terroir –
the unique tastes and flavours in and around our beautiful place.


On arrival – amuse bouche
Egg mimosa – Œuf mimosa
Organic eggs from Long Paddock Eggs, Bungendore

Sapling Yard, Bungendore, Riesling 2015 – with crème de cassis

Organic chicken & pork galantine, carrot & beetroot salad
Chicken & pork, carrots and beetroot from Caroola Farm, Mulloon (between Bungendore & Braidwood)

Mount Majura chardonnay 2014

Main Course
Lamb shank, potato purée and tomato concasse
Bungendore Country Butcher, Segeri organic vegetable garden, Wamboin

Lark Hill, Bungendore shiraz viognier 2014 biodynamic

Organic red berries sorbets
Yerriebah Berry Farm, Braidwood

Lerida Estate Botrytis Pinot Gris 2012

4 courses, 4 wines $100 per person
4 courses, no wines $70 per person

Book now

Friday March 11 @ 7:00 pm9:00 pm

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