Humpty Doo Barramundi Dinner at The Aviary

Celebrate one of the Territory’s great food stories at an exclusive evening showcasing premium Humpty Doo Barramundi, with a menu curated by Executive Chef John (Jojo) Borlagdan.

This specially curated menu will take guests on a journey through the best of the Territory, combining locally grown barramundi, native Australian ingredients and seasonal produce with carefully matched wines by Wicks Estate.

Highlights include a tasting plate of barramundi prepared four ways, featuring lemon myrtle, finger lime, pepperberry and wild bush tomato, followed by the hero dish of the evening, steamed Humpty Doo Barramundi with lemongrass and galangal beurre blanc, Jarrahdale pumpkin purée, seasonal vegetables and mustard-chive sabayon.

Guests will also hear directly from Dan and Tarun Richards, the team behind Humpty Doo Barramundi, discovering the family, innovation and sustainability story behind one of Australia’s leading aquaculture producers.

An unforgettable evening of outstanding Territory produce, local wine and culinary storytelling.

Capacity strictly limited to just 35 seats! An 8-course journey through the Territory's finest seafood, paired with premium wines - all for $125! Secure your seat early, this exceptional value will sell out fast.

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Humpty Doo Barramundi Dinner Menu - $125 per person (plus booking fee)

Welcome Canape’s;

• Smoked Salmon and cream cheese roulade with dried fruit
• Eva Valley Beef massaman Arancini
• Beetroot and Serrano crostini

• Wattle seeds focaccia, Balsamic and extra virgin olive oil

Soup;

• Bouillabaisse with Truffle essence “Espuma”

Entrée;
Tasting Plate of Barramundi:

• Barramundi Arancini, Lemon myrtle and Charred Capsicum
• Barramundi Belly Tataki with Finger lime Ponzu Sauce
• Pepperberry and Soy marinated Wings
• Crispy Skin of Barramundi, wild Bush tomato and Goji berries chutney

Paired with Wicks Estate Sauv Blanc Adelaide Hills

Meat Course;

• Australian Wagyu Rump Cap “Picanha”, beetroot puree, basil and Pinenuts salsa, Feta emulsion and Shiraz reduction

Paired with Wicks Estate Shiraz Adelaide Hills

Sorbet Course;

• Raspberry

Main Dish of the Night;

• Steamed Humpty Doo Barramundi, Lemongrass and Galangal Beurre Blanc, silky and smooth Jarrahdale
• puree, seasonal vegetables and Leafy Salads from the market, finished with mustard and chives sabayon.

Paired with Wicks Estate Chardonnay Adelaide Hills

Dessert;

• Lemon and Meringue Tart