An Evening with the Agrarian Kitchen’s Rodney Dunn
On Tuesday, 7 October, we welcome chef, friend and teacher, The Agrarian Kitchen's Rodney Dunn, into our kitchen. Fresh off the back of winning Gourmet Traveller's Tasmanian Restaurant of the Year, Rodney will join us for one night only - cooking a four-course menu of pristine spring produce.
Together with Séverine Demanet, Rodney led the charge in the reimagining of Tasmania's hospitality scene with The Agrarian Kitchen. In 2008, the project began in the Lachlan Valley with a cooking school dedicated to the produce grown at its former schoolhouse location. It has since evolved with their cooking school, lauded restaurant and kiosk all operating from the same site that also houses their highly productive one-acre walled garden.
Over the years, the school has hosted many of us cooks, as well as the likes of Alice Waters - all drawn by the deep and seamless connection between the gardens, the kitchens, the school, and the table. Rodney's easy, very Australian elegance has become a signature of the Agrarian experience, and we are delighted to welcome him to our kitchen this October.
Rodney's Dinner Menu
Sourdough potato cakes, dill mayonnaise & sea urchin roe
Rye tostada, goat’s curd, smoked eel & mint
Green and white asparagus, potato miso & chives
Roast chicken, cotechino, broad beans & spring onion
Meringue, strawberry, rhubarb and sweet woodruff
—
Tuesday 7 October
$190 per person
$95 for matched wines
Please note that Rodney's cooking always centres on the best produce of the moment, and as such, this menu may change.
The Menu
Sourdough potato cakes, dill mayonnaise & sea urchin roe
Rye tostada, goat’s curd, smoked eel & mint
Green and white asparagus, potato miso & chives
Roast chicken, cotechino, broad beans & spring onion
Rolled meringue, ricotta gelato, rhubarb & sweet woodruff
—
$190 per person
$95 for matched wines
Please note that Rodney's cooking always centres on the best produce of the moment, and as such, this menu may change.