Southern Ocean Lodge Kangaroo Island

… and there are menus to prove it!

Chef Tim Bourke

We are all excited to welcome Executive Chef Tim Bourke back to Southern Ocean Lodge to resume his role and attend to ‘unfinished business’ .

In cooperation with Lodge owner James Baillie, Tim created the culinary philosophy which is core to the food and beverage expereince at the Lodge, that is that the ingredients for the daily-changing menu are sourced only from local Kanagroo Island and South Australian suppliers who often operate on a small scale, sustainable basis. The produce is fresh, in season and full of flavour.

Tim has established many great relationships with local suppliers, and is excited that new suppliers on the island are making contact with the Lodge all the time. Since returning this month, he’s had great news of a new producer of geese, ducks and organic lettuce, tasted some fabulous new cheeses and taken delivery of an abundance of figs and butternut pumpkins from the KI Olive Oil farm.

You’ll see following a sample of Tim’s dinner menus for May.

Welcome back, Tim!

Monday 9^th May 2011
Dinner
carpaccio of locally caught amberjack, local olive oil, lemon, radish leaves

salad of pickled beetroot, local sheep milk feta cigars, walnuts, apple, herbs

terrine of barossa valley free range chicken, piccalilli of organic vegetables

 juniper crusted saddle of hahndorf venison, celeriac, sunflower seeds, mushrooms, raisins

steamed fillet of locally farmed barramundi, nage of cockles & herbs, marinated seaweed

 local honey crème caramel, poached pear, pear sorbet, thyme crumble

selection of south australian cheese, accompaniments

•          barossa valley cheese co. ‘le petit princesse’ (barossa valley, goat milk, white mould)
•          woodside cheese wrights ‘etzy ketzy’ (adelaide hills, cow/goat milk, washed rind)
•          alexandrina cheese co. ‘red wax cheddar’ (mt. jagged, cow milk, hard cooked)
•          barossa valley cheese co. ‘washington washrind’ (barossa valley, cow milk, washed rind)

white wine     

doc adams pinot gris, adelaide hills 2010                                                                                                   

red wine 

dudley ‘porky flat’ shiraz, kangaroo island 2007

dessert wine

heggies botrytis riesling, eden valley 2007
should you prefer a more traditional menu please ask to see our ‘southern ocean lodge classics’