2018 menu

2018 menu

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Rockpool Cafe at Club Sapphire
Red braised local pork belly with From Little Things fresh Asian herbs in steamed bao buns
Imlay macadamia nut, salted caramel, tart

From Little Things
Provider of fresh, sustainably gardened local produce.

Drift Eden
Balmain Bug brioche with coconut mayo, green apple, fennel and watercress salad.

Dulcies Cottage
Slow cooked local BBQ beef brisket, with sides of home-made bread and butter pickles, char grilled chilli corn with parmesan, potato skins filled with Texas style coleslaw.
Hand crafted mocktails.

Wild Rye’s Bakery and Coffee Roasting Company
Pumpkin, pickled jalapeño heritage cheese pie – Mussel, speck and tomato pie – Coffee, hops and ale braised brisket pie  – Chicken velouté sweet corn pie
Portugese custard tart – Kaffir Lime pannacotta tart – Pear and apple, pistachio frangipane tart  – Danish pastry ginger cream patisserie with fresh fig
Locally roasted, Iced batch brew coffee on Tilba Milk.
Free filter coffee tastings.

Cobargo Home Made Icecream
Locally made ice cream using local fresh ingredients served in an individual recyclable tub.

Sapphire Coast Eats
Woodfire Pizza: Three Cheeses – Australia Buffalo Mozzarella, Bega & Tilba cheeses on Wild Rye’s handmade pizza base.
Grazing Taster Box: Bodalla & Tilba Cheeses, charcuterie, dip, crackers, nuts and fresh local produce.

Bianchini Gelati
Homemade gelati with local fruit.

Smifie Catering
Peach, mascarpone and passion fruit crepe. Towamba spiced star anise apple and cinnamon crepe.

Cheeky Mango Catering
Gourmet tacos using local flathead, pulled pork, hickory beef, or garlic prawn.

Rocky Hall, Rusty Fig & Breakfast Creek Vineyard
Locally produced wine.

Eastwood’s Deli and Cooking School
Artisan donuts filled with local ingredients.
Custard – made with cream and milk from Tilba Dairy.
Wild plum, berry and honey jam – Cobargo plums, berries plus honey from our local beekeepers.
Hazella – hazelnut spread from Imlay Nuts in Towamba.
Lemon curd – made with Bega Butter and lemons from Tilba Tilba.
All donuts are made with 12 hours of fermentation.

Sapphire Coast Wilderness Oysters
Sydney Rock Oysters at their finest, many ways.

Merimbula Fresh Seafood
Fresh local seafood.

Merimbula Wharf Restaurant
Eden Mussel with sweet corn chowder

Mormors Cafe
Poke Bowl – Beetroot cured kingfish w/pickled slaw, edamame, sesame roasted broccoli and lime aioli / Apple and Rhubarb tart / Kefir water

Wheelers Seafood Restaurant
Thai Fish Burger – Crumbed Eden Ling infused with lemongrass, ginger and lime, on a light Brioche bun with Asian slaw and Disaster Bay Chillies chipotle mayo.

Free Range Catering Merimbula
Sesame crusted tuna on sushi rice and quinoa w pickled cucumber and wakame.

Valley Katering
Chicken roulade stuffed with roast red capsicum, baby spinach and fresh basil wrapped in prosciutto served with red onion jam.

Waterfront Cafe
Beef empanada, sofrito roasted capsicum sauce, aji aioli.
White chocolate & passionfruit éclair, local almonds, torched meringue & blueberry.

Pambulas Pantry – El Amario
Sapphire Coast prawn and avocado tostadas with our jalapeno jam.
Mexican grilled sweetcorn elotes with chipotle mayo, lime and cheese.
Smokey pork quesadillas with black bean, jack cheese, rojo sauce, pineapple salsa and chipotle lime mayo.

Glasshouse Restaurant at Pambula Merimbula Golf Club
Local Flathead Thai Fish cakes with pickled vegetables and siracha and lime mayo.

Vicolo Merimbula
Slow cooked lamb shank risotto with green peas and baby spinach in a rich jus s/w garlic toast.

Hunger Hunts
Chicken Vindaloo, Daal Makhni.

Bar Beach Kiosk
Vegan pumpkin burger – on Wild Rye’s Turkish bun with local beetroot and mint tahini sauce, alfalfa, carrot, avo and local pumpkin curry patty.
Local lemon and coconut bliss ball.

Rotary Club of Merimbula
Cold drinks (First Aid Tent)

Coffee Vans
Ragino Coffee Estate  & Za’s Mobile Coffee