Patsy's Melbourne

Savoury minced emu stir-fried with water chestnuts, shiitake mushrooms, and authentic Asian greens, served in crisp lettuce cups.

Flaky, pan-seared local barramundi served on a bed of bush tomato couscous, finished with a vibrant lemon-myrtle infused butter sauce.

Tender kangaroo fillet, grilled to perfection and brushed with a sweet and tangy quandong glaze, accompanied by roasted seasonal root vegetables.

A classic Australian dessert with a native twist. Light and crisp wattleseed-infused meringue, topped with fresh berries and passionfruit.

Succulent saltbush lamb rack, roasted and served with a refreshing salsa verde made with native mint and other aromatic herbs.

Creamy Arborio risotto infused with earthy wild mushrooms and toasted macadamia nuts, finished with a hint of truffle oil.