The Australian Good Food Guide has once again awarded us to retain our one chef hat rating for 2012, a testament to Tukka’s outstanding staff and menu creations.

This summer, our chef’s have created a tantalising selections of items featuring all the flavours you associate with the warmer weather.

Just to tempt those tastbuds, this season we are offering a possum and pork rillette on toasted brioche with a davidson plum chutney, orange cured crocodile fillet and yabby tails on our entree list. For a main meal, try a confit of pork belly, leek beurre blanc, pickled rosella flowers and cocktail chat potatoes or Smoked whole rainbow trout with an apple, strawberry and tarragon salad, not to forget our Seared kangaroo fillet, baked polenta, sauteed summer vegetables and a mulberry compote to name a few. 
Be sure to leave a little room if possible for our new desserts too, try our Tukka lamington – vanilla genoise sponge, dark chocolate coconut sorbet, double cream and a rosella compote or a sweet ricotta pudding with warm brandy soaked figs and honey butter sauce.

Our full a la carte dinner menu, 2 degustation menus and weekend lunch menu are all available via this website.

Executive Chef Bryant Wells and local horticulturalist, Linda Brennan from Ecobotanica combine their passions to bring you a unique culinary and garden experience.

We use the Tukka wild food garden and restaurant to deliver an unforgettable gourmet experience for a limited number of people who appreciate fresh, fabulous food and would love to cook and grow some of their own.

Linda will take you on a journey through our native garden where you’ll smell, taste and learn to grow bush foods, herbs and traditional seasonal vegies.

We’ll then move into the restaurant for a cooking class where Bryant will show you how to use some of the wildly wonderful foods you’ve learnt about in the garden to create restaurant quality dishes at home.

To finish, we’ll enjoy a light meal including the featured dishes learned during the class and a glass of wine to enhance your experience. You won’t leave empty handed, with spice packs, plants/seeds, information and recipes.

When: 2012 dates to be announced late January
Time: 2:00pm – 4:45pm (Places limited)
Cost: $ 125 per person     

For more information or to book and prepay, Call Linda Brennan at Ecobotanica
   Phone: 3349 2962 or 0416 157 470
   Email:  linda@ecobotanica.com.au
   Visit:    www.ecobotanica.com.au

Have you thought about giving a gift of a Tukka dining experience or a ‘Taste of Tukka’ retail product.

Gift certificates are available for any dollar amount to spend on not only a dining experience for lunch or dinner but also our retail range of sorbets, dukkah, ground spice mixes, specialty wines, liqueurs and more.
Perhaps give a unique Tukka experience – a place in one of our upcoming garden/cooking classes, learn about native plants, ingredients and how to use them in your own kitchen.
Gift certificates for our 5 or 7 course Degustation menus for two are also available.

Simply contact the restaurant via phone or email. Payments can be made with a credit card over the phone and your certificate presented in it’s own gift voucher pocket will be posted to you the following business day.

We at Tukka wish everyone a safe and happy Christmas and New Year period and look forward to see you all again in 2012.

Tukka will be closed from Sunday December 25th and re-opening at 6.00pm on Wednesday January 4th 2012.

Bush Tucker Day is a fun filled & educational 2 day event held at the Redcliffe Showgrounds, November 12th and 13th.

Come and see our own, Chef/owner Bryant Wells as he teaches us how to cook restaurant quality dishes using the best native spices, berries and meats that Australia has to offer.

There is so much to see and experience at Bush Tucker Day; beautiful Aboriginal artworks, multiple cooking demonstrations and workshops held by Wutjiti Grub bushfood nursery on how to grow native products in your own backyard (like we do here at Tukka). Sample and purchase a variety of native inspired products (jams, spice mixes, teas, Rainforest liqueurs and loads more).

It will be lots of fun for the whole family and only a gold coin donation.

Click here for more information

This Melbourne cup, Tukka restaurant, in conjunction with ‘Samuel Smith and Sons’ wines and ‘Vasse Felix vineyards’, are bringing you a specially created luncheon to enjoy with your friends.

With our compliments you will be treated to a glass of bubbles and an appetiser of Vanilla cured crocodile fillet upon arrival and then take a seat to enjoy our 3 course menu created by Head chef Bryant Wells and matched superbly with wines from Australia’s best female wine maker for 2011, Virginia Willcock (Chief wine maker from Vasse Felix).

After lunch watch the race that stops the nation in the comfort of our restaurant and even have our staff make a wager on your behalf.

There will be prize giveaways on the day, so don’t forget to dress for the occasion.

On The Menu…

• Entree – Duo of butter poached Moreton bay bug and smoked spatchcock breast.
  Matched with Vasse Felix Chardonnay.
• Main – Rack of lamb with sandpaper fig jus, baby heirloom tomato and preserved lemon salad. Matched with Vass Felix Cabernet Merlot.
• Dessert – Cognac roasted fresh Queensland strawberries served with sweet brioche and a Tasmanian pepperberry double cream.
  Matched with Vasse Felix Cane-cut Semilion

• When: Tuesday November 1st, 11:30am
• Cost: $90 per person, all inclusive.
• Bookings essential