Mum’s are very special. They do a lot for their families and to sum up all our appreciation and love for them on one day out the year is not enough but if you can sweep her off her feet with something extra-special, she will remember it always.
This year Mother’s Day falls on Sunday May 13th and Tukka restaurant has got a few extra-special suggestions to help you spoil the mums in your life.
Tukka will be serving a ‘native inspired’ twist to the traditional High Tea at 11:00am. For only $35 per person. Bookings only.
Sample sweet and savory morsels finished with a native flavour of course. Items include pumpkin, lemon myrtle scones served with rosella jam and chantily cream, finger sandwiches of house cured salmon and dark chocolate macaroons filled with quandong jam to tempt you. All to be accompanied with an individual native infused tea of your
Our new Autumn lunch menu will be available for the rest of the day from 11:30am until 4:00pm.
With dishes like grilled mixed asparagus, Tasmanian pepperberry hollandaise, soft boiled quail egg and shaved pecorino and braised apple and anisata pie served with baked rhubarb ice cream, she couldn’t want more.
Treat mum to a 1, 2, 3, 5 or 7 course fine dining experience for dinner from 6:00pm.
She’ll LOVE it, especially since someone else is doing all the cleaning up.
A Tukka gift voucher is an excellent idea to prolong the spoiling if you have something else planned for your mum on mother’s day. Vouchers are available in $30, $50 or $100 but even nicer is our “Dinner for Two” or “Degustation” vouchers.
Those dining with us on Mother’s Day will also go into the draw to win one of 2 $40 wine & cheese tasting vouchers from Cloverly Wines.
Business Lunches are now available for pre-booked midweek (Monday to Friday) meetings. Not being open to the public during these times, ensures your business lunches will have no interruptions and we can cater to your time frame. To make your lunch meeting run smoothly, the chefs are able to pre-select with you a 2 or 3 course set menu.
Our catering company, Designed2Taste, caters to corporate/in office dining, conference meals, private dinner parties of 10 or more (seated or cocktail), or buffet, Bryant is able to design you a menu, based on your budget, taste and theme.
If you would like to enquire about Designed2Taste catering, email email@example.com
As always, a new season brings a new menu to try. The team has been busy preparing for the release complete with both wine pairings and beer matching.
Bring along a group of your friends and share in the scrumptious selections.
Just to tempt you for a further look via our menu pages, for an entree you will find Seared tuna, quail eggs and bush tomato aioli with a green bean and heirloom tomato salad, along side our signature native platter of house cured native meats and various native berries. Rabbit and pistachio terrine with a sherry vinaigrette and quandong jelly will be amongst your main dishes where new accompaniments have been created for our famous kangaroo and emu dishes.
Don’t leave without taking a peek or nibble at our dessert menu either, who wouldn’t love to finish an evening with a warm chocolate doughnut served with salted caramel sauce and roasted macadamia nut ice cream.
We truly look forward to another season of helping you and your friends experience what Australian ingredients have to offer.
Also available are our 5 or 7 course degustation menus and weekend lunch menu.
Show your special someone how much you love them, by treating them to an extra-ordinary evening.
Tukka restaurant is putting on a delicious dinner dining experience. Book in now, you don’t want to miss out on this amazing one-time menu.Sit down to an intimate 3 course dinner with complimentary amuse bouche, palate cleanser, sparkling wine and chocolates upon arrival.
Amuse Bouche – spiced Kangaroo carparcio served with a Davidson plum vinaigrette and a salad of micro herbs.
Entrée – confit of pork belly, farmed sweet yabby tails served with baked sweet corn puree and pickled rosella flowers.
Palate cleanser – Ginger and lilly pilly sorbet
Main – Anisata smoked duck breast, baked polenta, duck jus and a salad of marinated beetroot and sugar snap peas.
Dessert – warm strawberry and pepper berry mille fuille served with a goats cheese sorbet.
Price – $85 per person food only ($115 per person with matching wines)
An evening not to be missed. Book soon!
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