TICKETS ARE STILL AVAILABLE for the signature NATIVE BOUNTY FEAST  with Ned Long of Wildgrove Farm & Kitchen.

Alternatvely, there are other great food options to keep you all delightfully satisfied throughout the festival - scroll down for further info.

The Whale & Swan Bar will be open Friday night and from midday on Saturday.  Festval gates open at 4pm Friday 23rd and close at 11an Sunday 25th April.

NATIVE BOUNTY FEAST

 

Saturday Evening 24th April : 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! 

Menu

ENTREE

- Seared Abalone w/native celery, garlic and lemon

- Oysters w/ kunzea ponzu or citrus

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

MAIN

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

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

- Potato leek and saltbush gratin

- Sourdough w/ garlic + pepperberry butter

- Farm Salad

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

DESSERT

- Wattle seed and blood plum clafouti w/pepperberry cream

Whale & Swan Bar

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

WINE

Gala  /  Spring Vale  /  Milton
GIN

The Splendid Gin

WHISKY

Spring Bay Distillery

CIDER

Willie Smith's Cider

BEER

Hobart Brewing Co.

JUICE

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:

Tombola: Wood-fired Pizza

Tasty thin-crust wood-fired pizzas throughout the festival

Undertow Catering

Delicious local east coast cuisine - savoury, sweet, and seafood delights

Oyster Bar (Saturday 12-5pm)

Freshly shucked and served natural w/ a slice of lemon

ECHO Brekkie & Coffee (Sat & Sun morning)

The Kombi Coffee Van will be serving coffee, tea and hot chocs and Billy's Breakfast will serve up some tasty locally-sourced hot breakfast options. Saturday & Sunday morning.

Ned Long of Wild Grove Farm & Kitchen

Join Julia Fisher from Freycinet Marine Farm from 10:30-11:30am as she shares their wonderful journey showcasing Tasmania's finest selection of Pacific Oysters and Tasmanian Blue Mussels, from their very own Freycinet Marine Farm in Coles Bay.                                          https://www.freycinetmarinefarm.com/

  • Facebook
  • Instagram