Yarra Botanica is set to host an unforgettable evening of fire-cooked cuisine in collaboration with The Killara Foundation as part of the Melbourne Food and Wine Festival this March.
This exclusive event on board the two-storey floating restaurant on the Yarra River brings together some of Australia’s most talented chefs—Telina Menzies, Jerry Mai, Bente Grysbaek, Emma Jeffrey, Kay-Lene Tan, and Diana Desensi—who will each create a signature dish showcasing Indigenous and locally sourced ingredients.
Expect bold flavors such as crocodile and macadamia with bunya satay, scallop and lemon aspen ceviche, and a wallaby and bone marrow cigar.
The evening will begin with a traditional smoking ceremony and Welcome to Country, followed by live performances from First Nations and local artists, curated by renowned musician and artist David Arden.
Guests will enjoy eight handcrafted canapés, a dessert, and a house-made spritz on arrival. Additionally, $10 from every ticket sold will be donated to The Killara Foundation, which provides pathways to employment, cultural connection, and housing support for Aboriginal and Torres Strait Islander peoples.
The event will also feature custom artwork by artist Jennifer Kent, representing the night’s themes. More details on this exclusive piece can be found on Yarra Botanica’s Instagram.
