A very special degustation is landing at Flying Brick Cider House when Simon Toohey, champion of sustainability and all things vegetal, hosts an exclusive five-course plant-based dinner on Saturday May 18.
The menu showcases a diverse array of inspired vegetable dishes guaranteed to seduce even the most insatiable of carnivores.
Pumpkin seed pasta, smoked ragu pappardelle, whole roasted Lion’s Mane bagna cauda are just a few items set to delight.
On the night, Simon will personally mingle with all guests to chat about his curated menu and the vision behind each dish.
It’s one thing to be enthusiastic about preparing and eating food but Simon Toohey’s passion goes much deeper than that. Sustainability is at the heart of everything Simon serves up.
The talented foodie and YouTube personality who proved his cooking prowess to the nation on Masterchef, and more recently as the host of Freshly Picked on Channel 10 is driven by a desire to completely transform the process of food production. He is the Founder of the Sustainable Earth Network.
The Simon Toohey plant based dinner costs $85 per person and includes a five course degustation and live background music.
Wine, beer, cider, cocktails and soft drinks will all be available at bar prices.
ANTI-PASTI EVERYTHING (GFA)
Smoked warm olives
White bean dip – Olive powder – fried day old focaccia with dried herbs
Baby autumn vege, Vege-mite treacle
Roast red peppers, sherry, pine nuts, basil
CONTORNI
Creamed chickpeas – dried pickled spring onion – Aleppo pepper
Bitter leaves, green fig vinaigrette
PASTA (GFA)
Pumpkin seed pasta
Ragu – pappardelle
SECONDI
Whole roasted Lion’s mane – bagna cauda
DESSERT
Oat milk cool whip, macadamia sorbet, roast maca, sorrel
Contains traces of gluten (oat product used).
A substitute dessert option is available
Saturday May 18
Menu and bookings via flyingbrickciderco.com.au
$85 per person. Drinks at bar prices.
1251-1269 Bellarine Highway, Wallington
Phone (03) 5250 6577
