Yak Ales Dinner

Friday 12 April, Jamison

Join us for a delicious five course dinner, with matching beers from the Yak Ales Brewery. The menu is designed by our executive chef Jojy Vattoly to complement the beers and ciders.

The night will be hosted by Imran Mahmood, from the Beer Collective Company – one of only 166 beer sommeliers in the world.

MENU

Lazy Yak – A session ale with easy laid back characteristics and distinct flavour of citra and nelson sauvin hops

Hunter Valley Quail
Slow and low BBQ deboned pair of quail breast glazed with maple glaze, served with caramelised fresh figs


Lumber Yak – A classic cold temperature brewed cider made with only local apples

Tasmanian Salmon
Fresh fillet cured and smoked in house, served with Vichy baby carrot and turmeric flavoured potato pont neuf and tarragon emulsion


Fat Yak – Distinctive hop driven American pale ale with fruity and herbaceous aromas and lovely golden colour

Berkshire Pork Belly Slider
Five spice cured Berkshire pork belly served with housemade pickle and hint of orange marmalade, served with hand cut Cajun spice flavoured wedges


Wild Yak – A pacific pale ale with tropical flavours of passionfruit and melon, almost Hawaii in a glass

Free Range Chicken Fillet
Moroccan herbs and spice flavoured chicken breast served on a bed of puy lentil ragout and glazed root vegetable


Rusty Yak – Old school style ginger beer with crisp and zingy ginger aroma and warm gingery finish

Strawberries and Chocolate
White and dark chocolate dipped fresh strawberries served with pistachio coated chocolate terrine served on a skewer with fresh berry salad

 

 

Friday 12 April, Jamison
$70 for 5 courses with matching beer

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Event Details