Eat Polly’s X Brookie’s Spring Feast Sunday 16 October Cape Byron Distillery

Join us for a long lunch in the hinterland of Byron Bay! Dine local produce cooked on fire by the Polly’s crew, paired with four specially curated Brookie’s drinks.

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Full Circle – Using Northern Rivers ingredients multiple times, at different stages of growth or processing.

To Eat…
Native oyster, G&T granita (GF)
Burnt pumpkin pani puri, coconut raita, fermented chilli (GF, VG)
Gin cured mahi, hibiscus, finger lime, garum (GF)
Confit beefsteak tomato, shiitake caramel, crispy chilli, rice cracker (VG, GF)
Spring shoots, macadamia, passionfruit vinaigrette (VG, GF)
Wild venison, Davidsons plum, wattleseed, oyster sauce (GF)
Sticky BBQ mushroom & leek skewers, makrut lime (GF, VG)
Charcoal flatbread, north coast curry sauce (GF option)

To Drink…
Brookie’s Byron Dry Gin & Tonic garnished with Aniseed Myrtle and Native Fingerlime
Brookie’s Byron Negroni: Brookie’s Byron Dry Gin, Maidenii Sweet Vermouth and Adelaide Hills Bitter Orange
Brookie’s Slow Passion Gin, Citrus, Prosecco and Native Ginger
Brookie’s Mac. Liqueur, Avallen Calvados, Honey

Set menu banquet, ample food for dietaries including vegan. Mocktails available

For details and bookings visit www.eatpollys.com