The Hunting Club pops up for Regional Flavours
While our typically multicultural diets and experimental palates take us all over the world with each new meal, truly Australian flavours are rarely utilised in everyday cooking.
A new addition to this year’s Regional Flavours, The Hunting Club will celebrate our country’s unique native flavours and sustainable ingredients alongside hand-selected craft beers and ciders. The pop-up bar is set to be a feature at the foodie event held at South Bank on July 20–21, offering a range of local brews as well as a selection of Australian wines.
Amongst the tasting menu, punters will find the likes of a spiced camel slider with lettuce, dijonaise, cheddar and onion chutney on a soft sourdough bun and a spring roll of braised kangaroo and wild mushroom with bush tomato relish. Lemon myrtle-cured salmon with capers and dill also makes an appearance, along with a Milawa stilton-style blue cheese plate with Queensland peppered fig paste and Australian desert lime baby creme brulee for dessert.
On the drinking front, patrons can explore a variety of beer and cider tasting paddles (including a hot spiced cider made from The Hills apple cider), or sample whole bottles from microbreweries like Stone and Wood, Burleigh Brewing, Fig Jam, 4 Pines and McLaren Vale. Run by The South Bank Surf Club, The Hunting Club will test your native food appreciation and stretch your penchant for hops.
The Hunting Club
Regional Flavours, South Bank
Open: Friday July 19 5:00–9:00 pm, Saturday July 20 to Sunday July 21 10:00 am to 9:00 pm
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