Australia's new season olive oil has just been PRESSED!
Join us for a degustation of freshly pressed oils & matching dishes; with Mount Zero olive expert Richard Seymour & iconic chef Paul Wilson.
Both producers & chefs alike look forward to each new olive season for the flavours in the oils that are brought about by the differing climate and conditions of the year.
This year we are tasting amazing oils, balanced, yet intense. Paul Wilson will be partnering with Sean Donovan (his former Sous Chef - circa 2002) at the Fitzroy Town Hall Hotel, to deliver a 6 course menu that is a celebration of both the subtlety and the pungency that great olive oil can bring to a dish.
This is a food event not to be missed.
BUY tickets here
Menu
Cocktail on arrival - Lime pressed olive oil iced Moscow Mule
Featuring MZ Lime Pressed EVOO
Appellation Rock Oysters fragrant buddhas hand mignonette
Featuring MZ Lemon Pressed EVOO
Octopus, Mount Zero Dukkha, tarama, fennel & mandarin
Featuring MZ Organic & Mandarin Pressed EVOO
Olive Oil poached Swordfish, kale migas w/ MZ pulses and grains
Featuring: MZ Picual EVOO
Beef Cheek & cotechino sausage bollito w/ lentil minestrone
Featuring: MZ Koroneki EVOO
Rosemary olive oil mash
Featuring: MZ Rosemary EVOO
