Kangaroos, octopus , kingfish… just some of the ingredients you can try at Dickie Fitz as they launch their autumn supper club series.
After their summer supper club series received a whirlwind of success, the Pacific inspired restaurant is continuing its journey down under to celebrate its produce and drink. Executive chef Matt Robinson will take you down a culinary road opening your eyes to the tastes of Oz, from Queensland to Coffin Bay.
Among the dishes available in the series will be munchkin sweet BBQ prawns from the Spencer Gulf; 150+ day grained fed Angus sirloin beef and wild boar from Queensland which will be served alongside Australia’s iconic chicken salt fries. Other ingredients to try will be the intriguing kangaroo tartare and Coffin Bay octopus, which sounds as wicked as the witch of the west but promises to be a delight.
Each supper club will have some wonderful drink partners including West Winds Gin, Adelaide Hills Distillery and Starwoods Whiskey. All will be offering samples and a talk will be coming from Australian drink expert Jason Cameron.
Dickie Fitz’s autumn supper clubs take place on the 27th September, 25th October and 29th November.