Luke Burgess'
MOTP Menu revealed

Luke Burgess joins Circa's Ashly Hicks for a dinner during Month of the Prince showcasing quality produce and robust flavours, delivered with a modern Australia finesse.

Published - 17.03.15

By The Publican

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

You Might Also Like

All-You-Can-Eat Dumplings


Bring it.

Pork + Pinot


Pork and Pinot, we dare you to name a more iconic duo.

Oyster Frenzy 2017


Round up your shuck buddies!