"It was a bold man that first ate an oyster.”
Jonathan Swift (1700)
For 90 percent of human history, hunter gatherers roamed the earth. Collecting native plants, pursuing wild animals and unlocking the power of fire, their lives were defined by an endless hunt for sustenance.
Kitchen Takeover’s Hunter Gatherer edition is back. We will take you journey of 1.6 million years, this time exploring all the foraging fodder and hunting bounty that winter has to offer. From fish to fruit, plants to flesh, our six course menu will be a celebration of the season’s goodness and our local region’s rich and diverse food.
We will create memorable plates of food where the main components are hunted or foraged, cooked by Masterchef Shane Yardley and foraged by expert Julia Sich. Each plate will tell a story about it’s origins and the local heroes who are dedicated to keeping traditional ways of sourcing food alive. Not for sustenance, but for the thrill.
For all our vegans and vegetarians, we will be offering a plant-based degustation menu to run alongside our regular menu, taking full advantage of nature's botanical treasures.
Whilst the menu will be refined, it will feature brave new flavours and techniques you may never have experienced before. For those of you brave enough to venture into the wilderness, join us at a secret Mount location on 12/13/14/18/19/20/26/27 June.
Who is it for?
Wild at heart foodies on the hunt for a ‘big city’ style food adventure. Think the intimacy of an East London supper club mixed with the gastronomy of a top Melbourne laneway eatery and the creativity of a Copenhagen restaurant.
What will you eat?
On your plate will be fish, fruit, vegetables, seeds and meat. For all our vegans and vegetarians, we will be offering a plant-based degustation menu to run alongside our regular menu, taking full advantage of nature's botanical treasures.
Who is cooking?
Shane Yardley is a chef with platefuls of experience. Having spent the first part of his career training in some of the world’s most renowned restaurants including the Sanderson and Bistro Largo, he did a long stint as Simon Gault’s right hand man. He has now returned to the fold as a tutor at Toi Ohomai teaching the next generation how to cook like a pro. Career highlights include Head Chef of Euro, Fish and a guest judge on Masterchef. You’re in for a treat.
How does it work?
The set menu will be announced when you arrive. You will be seated in your bubbles on individual table whilst we are in the alert level 2. We hope to get back to communal dining when it is safe to do so.
Where and when will it be?
A secret location in the Mount on 12/13/14/18/19/20/26/27 June. You will be emailed and texted one hour before the event with the location.
What did people think last time?
"The food was amazing! Combinations I’d never had that tasted so divine - and cooked with local foraged ingredients. The tastes were so balanced, vibrant and euphoric - it was some of the best food I’ve ever had. All in all 5 Stars easy and I’m booking in early so we make sure we don't miss out on the next one. Great fun, great night, amazing food in an incredible experience.
"OH MY GOSH, it was wonderful. I've never had nitro-gas bubble out of my mouth after eating a dessert, made from apples and garden weeds, until this night! It was absolutely wowing! Please don't sign up for the newsletter, and don't go on the waiting list for the next pop up, because the less of you sign up, the more chance I have of getting in next time too!"
Want a place at the table?
We have a few spaces available on Friday 26th June and Saturday 27th June. All other evenings are sold out.