KITCHEN TAKEOVER
Sandor Palmai
Over the 13th, 14th & 15th of June, staġuni will be welcoming Sandor Palmai into our kitchen! & we couldn’t be more excited about it! Having been chef and garden manager at Rockford for 13 years, followed by being a valuable member of the team at our friends and local restaurant Otherness, Sandor is a respected part of our local community, an exceptionally considered chef, and has an abundant garden in his and his families property in Eden Valley (which he may just be sharing with you all). For his next culinary chapter, Sandor has just launched Eight (8) in collaboration with Wonderground Barossa - a personal dining and premium wine experience, surrounded by history, art, and intention.
MENU
Bread and Butter
Barossa olives
-
Port Lincoln mussels on toast, braised fava beans, chilli, mandarin
Duck pate, Smallfry verjuice jelly, pear, dark rye toast
Roast cauliflower, fried chickpeas, sesame, and green garlic kefir
Slow cooked leek, Jerusalem artichoke skordalia, toasted crumbs, almond oil
-
Tommy ruff, celeriac, fermented mustard seed, pancetta, caper leaves
Parsnip, stinging nettle and date bisteeya, tahini yoghurt, braised chard
Lamb shoulder, quince and pomegranate Muhamarra, soft herbs, radish, pickled chilli
36˚ South hanger steak, black olive, and shiraz grape anchoïade, roasted radicchio
-
Winter sprouted grain tabouleh, celery, kohlrabi, preserved lemon, cumin
Duck fat roasted potatoes
-
Lime and lemon verbena panna cotta, pistachio praline
Candied pumpkin baklava, pepitas, orange, cardamom