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.