‘Counting the ducks’ Menu 

This is a menu showcasing just a few of the uncountable savory and sweet culinary applications of the almighty and precious duck. It is a five-course menu in which duck elements are integrated in creative formulas on every plate. The intense flavour and strong personality of duck meat, gizzards, skin and fat are highly valued and underlined through elegantly built contrasts of both taste and texture. Entire menu is constructed on Australian-grown produce, sourced fresh within a radius of less than 50 Km around Meta Kitchen. 

Full explanations regarding the ingredients and methods of preparation will be disclosed during dinner, as well as more details about other derivatives or versions of the presented choices. Guests will also find out how the chef chooses his titles for the presented dishes, tips regarding cooking methods and pairing of ingredients.  

AMUSE BOUCHE: CREAMY CRACKLIN’. 

Crispy skin, pickled cucumber jelly, mustard cream.

STARTER: BABY, IT’S COLD OUTSIDE…

Breast crudo, terrine, pickles and wild sourdough.

FIRST COURSE: CIAO, BELLO! 

Seared breast on pearl barley with asparagus shoots and fat noisette.

MAIN  COURSE: MESSING UP WITH THE FRENCHIES. 

Confit leg, smoked polenta, blood orange jus, maise crumble.

DESSERT: FIVE O’DUCK

Pumpkin Parisienne compote, lard short crust, Grand Marnier zabaglione.