With the announcement earlier this month that Garagistes will close in its current form at the end of March, this is the last dinner Luke Burgess will prepare before his move to Sydney.
Don't miss the opportunity to experience an evening with the chef behind "The restaurant that was as important to Tasmania's new culinary identity as MONA has been to its cultural profile" (Pat Nourse, Gourmet Traveller).
Heirloom tomatoes, smoked Angasi oyster "salep dondurma", pickled kombu
w. Bannockburn Riesling 2004
Celeriac roasted in kelp, smoked eel & curry leaf emulsion, egg yolk, raw apple
w. Bannockburn Estate Chardonnay 2012
Roasted & pickled Jerusalem artichoke, steamed oyster, sunflower seeds, alexander oil
w. Bannockburn Estate Chardonnay 1995
Flinders Island lamb, sweetbreads, garlic, pickled tomatillo, Wisconsin cucumber, nasturtium
w. Bannockburn Estate Pinot Noir 2012
Fig leaf cream, frozen caraway shortbread, blackberry water kefir
w. Bannockburn Sauvingon Blanc Blend 2014