BELOW GROUND IV: FERVOR X BESK X FOREST HILL/LOWBOI

Besk proudly presents the fourth instalment of Below Ground by Fervor. 5-course degustation with paired wines presented by Guy Lyons from Forest Hill.

Fervor is a culinary celebration of indigenous ingredients, focusing on seasonality, flavour, and freshness, with a playful sprinkle of storytelling. Working in partnership with local communities, Traditional Owners and businesses, Fervor promotes the beauty and assets of each region across the country. If you’ve never had the chance to explore the true flavours of this sunburnt country, this is it.

The Besk team will provide you with the perfect beverage pairing for each course, to suit the unique flavours we are fortunate enough to have in our backyard. This will be a most unique degustation prepared with passion and purpose.

Menu

Canapes
Emu liver Macaron
Maca + Wattleseed field cracker
Sardine / Doodja puree + Togarashi / Seaweed pate brisse
Pickled mussels / Smoked roe / Sea blite

Youlk / Samphire / Beach herb salsa verde

Squid / Tensuyu / Bloodroot
Bloodroot emulsion / Crouton / seablite

Crocodile / Bunya / Wattleseed

Ravensthorpe Kangaroo / Quandong
Damper / Fervormite / Truffle butter

Strawberry gum yoghourt sorbet / Strawberry juice / Feather flower

Petit fours
Wattleseed Macaron
Maca and roasted white choc Cookies
Davidson plum Jube

Menu is subject to change.

Due to the nature of the dinner, we are unable to cater to dietary alterations.

Please note that the Besk cellar is accessible by a flight of 15 steps with double hand railings. Seating in the cellar is a mixture of high tables with stools and low tables with chairs.

All tickets are non-refundable.