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South Coast Food Alliance

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The South Coast Food Alliance held their first event, ‘Mollycoddle at the beach‘ to a capacity filled function centre at the Mollymook Surf Club on Friday evening October 30.

The four founding restaurants: Rick Stein at Bannisters and Tallwood in Mollymook, St. Isidore on the edge of Milton, and Cupitt’s Winery, on the back road between Ulladulla and Milton combined to each present a dish with accompanying wine. It was ‘fine dining’ at its best.

Event coordinator Mel Louth explained that “it was a spring inspired menu and that all four restaurants were incorporating the best locally sourced produce.”

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Freshly shucked signature oysters

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Fine Dining Menu

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Canapes:

Asparagus, mint and pea tartlet.

Termeil rabbit terrine en croute, pickled radish.

Smoked duck breast, preserved quince, hazelnut.

Freshly shucked Clyde River oysters from grower, Ewan McAsh

Courses:

Pernod and citrus cured kingfish with fennel. (Rick Stein chef: Toby Bradley-Watson)

Composed salad of heirloom carrots & beetroots, rolled goats cheese, red vein sorrel and lemon oil. (Cupitt’s chef: Russell Chinn)

Slow cooked Greek-style goat, herbs, skordalia. Leaves from everyone’s gardens, pomegranate. (St Isidore chef: Alex Delly)

Local mulberries, lemon myrtle granite: (Tallwood chef: Matt Upson)