Head chef Luke Headon will serve up a delicious five course menu, including sweet pea and wild garlic tartlet with pickled pine mushrooms; brioche doughnut with duck liver parfait; asparagus with elderflower, burnt gem, horseradish and ‘before the season’ consommé; duck with kumquat and myrtle; and goats cheese with honeycomb beetroot and lavender.
Each course will be paired with a cocktail made with a craft gin from Healesville’s Four Pillars or a fine wine from South Warrandyte’s Rob Dolan. Diners can expect a taste of the newly released, limited edition Bloody Shiraz Gin, as well as the 2017 White Label Pinot Gris and other pairings.
Head chef Luke Headon said: “We’re celebrating the start of spring with this special event, while showcasing world-class suppliers who are right on our doorstep. The dishes presented on the menu reflect the everyday ethos at Collins Quarter, where local, seasonal produce is used for creative dishes in an accessible fine dining atmosphere.”
Tickets are priced at $125pp and includes five courses plus matched beverages. Online bookings can be made here: https://www.eventbrite.com.au/e/three-quarter-time-tickets-45888392417
Three Quarter Time is the first of a series of special events to celebrate the upcoming seasons and quality local produce, hosted by head chef Luke Headon.
Three Quarter Time @ Collins Quarter
Seatings available from 6:30pm-8:30pm
86 Collins Street, Melbourne, 3000