Southern Ocean Lodge » Activities on Kangaroo Island

Tim Bourke is back!

southernoceanlodge — Fri, 13 May 2011 05:04:57 +0000

… 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’

Life imitates art imitates life…

southernoceanlodge — Wed, 30 Mar 2011 05:03:06 +0000

Spot the artist on this magic KI day

Expedition Lord Howe Day 4

southernoceanlodge — Fri, 30 Jul 2010 02:52:29 +0000

Today the Expedition takes on a longer trek, from the limestone caves at Kelly Hill through the historic Grassdale property to Southern Ocean Lodge.

The moon rises and guests enjoy sunset drinks in the Great Room before heading out to the Hanson Bay Sanctuary for a nocturnal tour and wildlife encounter.

Expedition Kangaroo Island 2010

southernoceanlodge — Thu, 29 Jul 2010 06:50:34 +0000

The inaugural Expedition Kangaroo Island has begun this week, with a fantastic group of Expeditioners, a fully booked Lodge and the blessing of blue skies and warm days.

Following an arrival at the tiny Kingscote Airport, the group headed straight to Seal Bay, Australia’s third largest colony of sea lions before continuing to Southern Ocean Lodge.

Kangaroo Island sea lion greets expeditioners

That evening, guests were treated to a full moon rising over a calm Southern Ocean. A moment to reflect on the amazing, soulful Kangaroo Island landscape and to imagine the week ahead.

Full moon rises over the Southern Ocean