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NATIVE BOUNTY FEAST

 

Separately ticketed at $99 (incl booking fee) with the purchase of a General Admission ticket. Includes a glass of local wine.

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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! 

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Menu

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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

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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

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DESSERT

- Wattle seed and fig clafouti w/pepperberry cream

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Whale & Swan Bar

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

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WINE

Gala  /  Spring Vale  /  Milton
GIN

The Splendid Gin

WHISKY

7K Distillery

CIDER

Willie Smith's Cider

BEER

Hobart Brewing Co.

JUICE

A range of no-alcohol beverages + water

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*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:

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Tombolo: Wood-fired Pizza

Tasty thin-crust wood-fired pizzas throughout the festival

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Undertow Catering

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

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Oyster Bar (Saturday 12-5pm)

Freshly shucked and served natural w/ a slice of lemon

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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.

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