Saturday Evening 27th March : Separately ticketed at $99 (incl booking fee) with the purchase of a General Admission ticket. Includes a glass of local wine.

Nature-loving chef, Ned Long of Wild Grove Farm & Kitchen, is a Tasmanian trailblazer, taking the lead in closed loop food systems, paddock-to-plate-to-paddock.
Ned and his talented team will cook over the open coals using locally sourced indigenous Tasmanian ingredients. Inspired by wild techniques, we’re in for a true Native Bounty feast! 



- Seared Abalone w/native celery, garlic and lemon

- Oysters w/ kunzea ponzu or citrus

- (veg option) Ash buried sweet potato w/kelp kraut + sesame


- Grilled Wallaby fillet w/ pigface relish + sauteed warrigal greens

- Ash buried pumpkin w/curd, mint and pickled beets

- Potato leek and saltbush gratin

- Damper w/pepperberry salt

- Farm Salad

- (veg option) Pine mushroom w/bush honey + herbs


- Wattle seed and burnt plum clafouti w/cream


Whale & Swan Bar

The Whale & Swan Bar will be open for the duration of ECHO


Gala  /  Spring Vale  /  Milton

The Splendid Gin


Spring Bay Distillery


Willie Smith's Cider


Organic Tassie fruit juice

*Note that this is a LICENSED EVENT and BYO ALCOHOL is NOT PERMITTED on site, please respect this


Other food stalls, for purchase throughout the festival:

Wood-fired Pizza

Tombolo will be serving tasty wood-fired pizzas throughout the festival

Portuguese and Brazilian Food

Kuppa Kabana will be serving delicious Portuguese food from their gorgeous newly refurbished horse float, as well as a variety of tea and alcoholic beverages

ECHO Brekkie & Coffee

The Kombi Coffee Van will be serving some tasty locally sourced hot breakfast options as well as coffee, tea and hot chocs. Saturday & Sunday morning.

Ned Long of Wild Grove Farm & Kitchen

  • Facebook
  • Instagram