NEW DATE CONFIRMED
Join us for a four-course dinner at Matilda, celebrating the butcher, the providore and the chef.
The exclusive menu takes you through a journey of provenance from farm to table. Mark Foletta, ‘the providore’ is well respected in Melbourne for his quality, sustainable produce, farmed in Benalla. ‘The chef’ Aleksis Kalnins has designed a special menu showcasing the best of Mark’s winter seasonal produce, along with the best of our house dry-aged duck, beef and kangaroo from ‘the butcher’.
Mark has had an outstanding crop of Musquee de Provence pumpkins this year, pairing perfectly with our house dry-aged Milla Farm duck. Our 80-day dry-aged king rib beef also pairs perfectly with Mark’s organic horseradish. To top it off, Chef Aleksis complements Mark’s own honey with a caramelised white chocolate dessert that shouldn’t be missed.
Thursday 22nd July
Please note that this event may be held on shared tables, depending on COVID-safe advice from the Victorian Government.
Stinging Nettle and Burnt Broccoli Tartlet
Dry Aged Kangaroo tartare, fermented chilli, Buckwheat
Smoked Potato Gnocchi, Pine mushroom, Section 28 Monfort
Milla Farm duck Breast, Musquee de Provence, Cumquat
80 Day Dry Aged King Rib Beef, Hispi Cabbage, Horseradish
Mark’s Honey, Burnt Bay Catalan, Caramelized White Chocolate