[image]
[title]Endeavour Tap Rooms in the Rocks transformed their corner brewery into a garden of native flora on September 5 as part of a one-off multi-sensory experience highlighting the diversity and quality of Australia’s native foods, flowers and flavours.
For one night only, punters could pair their bar snacks and booze on a room-to-room journey, which started with edible bugs and Endeavour’s own native ale – a fruity and spicy concoction made with Davidson plum, finger limes and lemon myrtle.
Photograph: Cassandra Hannagan
Thirty lucky Time Out readers got a sneak peek of the Great Australian Graze, each equipped with a map and passport taking them from the aniseed myrtle filled Green Room to the golden wattle garden in the Reserve Room.
Guests tasted wattle leaves with sprouts, macadamia and smoked chicken paired with a delicate, sweet cocktail of Four Pillars Rare Dry Gin, tangelo, smoked honey, lemon and wattle leaf.
Photograph: Cassandra Hannagan
Upstairs, the Kings Head Room was decorated with ruby red kangaroo paw in a desert-like interpretation of Australia’s landscape. In keeping with the vibrant red theme, the native ingredient championed in this room was kangaroo tartare, presented on bruschetta with chunks of juicy beetroot.
In the final room – a ‘rainforest’ packed with branches of Davidson plum and baubles of purple-wrapped Davidson plus jellies – guests were treated to a small bottle of Four Pillars Bloody Shiraz to go with their dark purple jelly made with the traditional bush food.
Photograph: Cassandra Hannagan
Throughout September, more venues in the Rocks will be showcasing native ingredients through a series of food and cocktail masterclasses, demonstrations, dining experiences and markets. Find out more about Savour the Original Ingredients of Australia.