So my sister-in-law’s folks are on their first visit to Australia so we decided to check out Tukka Restaurant in West End. Tukka is very niche serving an array of native Australian animals up to their clientele. Seeing as this was more about taste sensations than filling up we decided to do our own degustation as we often do in restaurants by ordering as many dishes as we can and putting them in the middle of the table so everyone can have a pick at them. As nice as some the other dishes sounded we wanted to stick with predominantly unique Australian game.
I’ve copied the a la carte menu below and bolded the items we ordered.
We started with the possum and pork belly pie, emu liver pate, cured crocodile and a native platter for three (To share between the five of us)
df = dairy free, gf = gluten free, v = vegetarian, $mkt = market price
|Confit of Tasmanian possum and pork belly pie, sautéed brussel sprouts tossed with pepperberry pancetta and a davidson plum jus||$19|
|Emu liver and port pate served with lightly toasted brioche and a cumberland sauce (gf)||$19|
|Pepperberry and lime cured crocodile fillet cooked sous vid, cider braised pears and a baby watercress salad with a mandarine reduction (gf df)||$19|
|Forest mushroom and asparagus terrine, baby herb salad and a white truffle foam (v gf)||$18|
|Coffin bay oysters shucked fresh, served natural with a preserved lemon and pink finger lime salsa (gf df)||$21/half $36/Doz|
|Native platter: Our signature selection of native game meats, fruits, nuts, berries, spices with damper and dips all prepared in house by our chefs (gf df)||$21/pp|
|Roasted crown of rabbit wrapped in prosciutto served with seared local scallops and lemon aspen and apple puree (gf df) (subject to availability)||$20|
Our amuse bouche was a spoon of salmon tartare topped with fingerlime cream. Very tasty.