Oyster Experience – $90 per person, 45-60 min, 2 pax minimum
The first estuary South of Sydney, The Shoalhaven River is where Sydney Rock Oysters are harvested, and the local Shoalhaven Heads Zealand Family are among some of the first families to commercially farm oysters in the region. Guests can sample NSW South Coast Oysters prepared by Bangalay Dining Chefs in different ways with accoutrements, which highlight the flavour profiles of the oysters. Each Oyster is paired to a local wine or spirit such as Headlands Distillery’s Boobialla Gin and Coolangatta Estate Semillon, creating a tasting experience celebrating the best of the South Coast’s producers.
Native Ingredient Experience with canapes, wine, local spirits and unique cocktail pairing – $90 per person, 45-60 min, 2 pax minimum
Australian Native ingredients are a key focus at Bangalay Dining. This experience provides guests with the opportunity to be guided through raw native ingredients including; wattleseed, strawberry gum and pepperberry, with explanations on how they are grown, harvested and prepared. Bangalay Dining chefs specially prepare canapés for tasting with paired wines; native infused spirits and inspired cocktails.
Gourmet Picnic Hampers – $150 each (2-4 people)
The Bangalay Dining Gourmet Picnic Hamper is the perfect option for people looking to set out and explore some of the surrounds. Guests can delight in marinated Kangaroo Valley olives, charcuterie, cheese, house made chutney and pickles, confit duck radicchio with orange salad, rustic terrine, house made sourdough, cake, local sparkling wine and more. The Bangalay team is on hand to give local insights into some of the most secluded and beautiful Jervis Bay picnic spots.
Head Chef Brent Strong, together with his esteemed team have developed a menu that offers their guests variety for each day of their stay. Table De Hote is a 3-course rotating menu available on Monday, Thursday, Friday and Saturday evenings ($80 per person in the restaurant). Guests may expect to taste signature dishes such as the Spanner Crab with apple, fennel and blackened blood lime; and the Main Beef short rib with red cabbage, shitake and pepperberry.
A 6-Course Degustation menu will be served in the restaurant for $110 per person and includes signature dishes such as kangaroo with bunya bunya and saltbush; and blue eye cod served with jerusalem artichoke, pine and mushroom. For an additional $70 full serve wine pairings can be added to the 6-Course tasting menu and for an additional $40 half serve wine pairings.
Desserts play an equally important role in the 6-course tasting and Asian/Australian subtleties are found in the green ants with green mango sorbet; and mandarin chamomile with red stringybark honey.
For guests who would prefer a night-in by the fireplace, a 3-course in-room dining menu is available on rotation for Sundays, Tuesdays and Wednesdays for $65 per person. Guests can enjoy winter warmers such as octopus with davidson plum and macadamia; and braised lamb shoulder with potato and herb sauce.
Bangalay Luxury Villas is located at 30 Staples Street Shoalhaven Heads NSW. To view the full menu, visit the website and dining reservations can be made via email: email@example.com. Accommodation reservations are encouraged via the booking link.
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