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
This is the last week to warm your tastebuds on our winter menu as spring fast approaches us with a new gamit of fresh flavours to share with you.
Currently featuring along side our signature native game meats of Kangaroo, Emu, Possum and crocodile are a few newcomers, like our slow roasted whole goat with a lemon aspen glaze and our Chef’s assiette of fresh Australian fish, mollusc’s and crayfish.
And to warm those sweeter taste-buds how about our decedent warm dark chocolate fondant with white chocolate centre served with caramelised banana and malt ice cream and macadamia biscotti.
For those of you who make it a regular visit to sample everything from our seasonal menus, our 5 and 7 course degustations are surely your best decision for a culinary night out.
We look forward to seeing you and your friends soon !
Tukka Restaurant will be one of the featured cooking demonstrations at this years Brisbane EKKA.
Bryant Wells (Owner/Chef) will be taking stage in the Woolworths Fresh Food Pavilion at midday on:
Saturday 13th August & Sunday 14th August
Friday 19th August & Saturday 20th August
Come along and learn some of Tukka’s tricks to native inspired cooking with ingredients found in your own backyards.