South of the border
If you’re anything like us, it won’t take much to convince you to treat yourself to an evening of fine food and wine.
But if you are looking for a reason to indulge, outside of the simple fact that it’s been a big few months and you deserve it; look no further.
In a show of support and solidarity for its South Coast suppliers impacted by the region’s recent bushfires, Braddon Merchant is hosting a dinner in their honour, featuring an exquisite menu curated by Executive Chef, Andrew Morrow.
Prior to the opening of Braddon Merchant in September 2019 and ahead of the devastating bushfire season, Chef Morrow spent months exploring, tasting and connecting with the local suppliers of the NSW South Coast, discovering a shared passion for simple flavours presented beautifully.
Taking place on Thursday 19 March, South Coast x Braddon Merchant coincides with Good Food Month and will boast multiple courses showcasing the South Coast suppliers’ seasonal produce.
For the first course alone, diners will enjoy a selection of house cured fish from Narooma Direct Seafoods including cured swordfish belly, double smoked tuna ham and gravadlax of Merimbula line caught blackfish.
And the sweet tooth has certainly not been forgotten, with the evening set to finish on a high thanks to a dessert dreams are made of. Think Parnell’s iron bark honey parfait, pumpkin seed oil powder, and Cupitt’s flor azul blue cheese custard.
Less of a bushfire relief dinner, and more of a supplier support club, the team at Braddon Merchant are passionate about championing fresh produce, whatever the weather. Through fire and flood, the South Coast supplier community has stayed strong, and we’re proud to do the same for them, via a snappy little dinner.
To experience the South Coast like you’ve never experienced it before, secure your spot at the South Coast x Braddon Merchant dinner now.
Posted March 4, 2020
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