Food | Southern Ocean Lodge

CELEBRATE WITH THE SEALINK KANGAROO ISLAND SEAFOOD FEAST-IVAL

Posted on 27th January 2012 by southernoceanlodge in Eat & drink |Events

THE SEALINK KANGAROO ISLAND SEAFOOD FEAST-IVAL

27th April – 2 May 2012

There’s lots to be excited about this autumn, with the fine producers and chefs on Kangaroo Island coming together with an itinerary of nine great dining events around the island, with a common theme: fabulous, singing-fresh seafood!

In a series of events at idyllic seaside settings around the island, feasters can choose between fine dining tasting menus, campfire cooking and seafood barbeques by the sea. Other dining events include master class demonstrations and exclusive dinners with celebrity chefs such as Pete Evans from My Kitchen Rules and Simon Bryant from The Cook and The Chef.

This is an island festival that connects visitors to the Kangaroo Island community through the celebration of fine seafood, local produce, location and conversation.

Southern Ocean Lodge has some exciting food events as part of the Feastival:

Sunday 29th

Luxury Accommodation Package; SOUTHERN OCEAN LODGE FEASTIVAL

PACKAGE DATES: 29th April – 1st May 2012

An exclusive opportunity to enjoy a weekend of luxury at the Southern Ocean Lodge; guests enjoy an exclusive pass to dinner with Simon Bryant at the KI Seafood Feastival down at the historic Kangaroo Island Jetty.

Includes:

Two nights luxury accommodation
All lodge dining, open bar with premium wines and spirits
In-suite bar
Signature Lodge Experiences and island airport transfers
Special KI Seafood Feastival dinner with Simon Bryant from the TV series the Cook and the Chef

From $1,980 per person – two nights all inclusive (excluding air)
Children from 6 yrs – $350 per child per night
Capacity 8 suites only

For more, please call DIRECT 02 99184355

Then, on Monday 30th…

A SOUTHERN OCEAN DEGUSTATION
Lunch 12.30pm – 4.30pm

This is a rare opportunity to dine at Southern Ocean Lodge. Experience a true gastronomic journey of Kangaroo Island; the ‘produce to plate’ approach is a real passion for Chef Tim Bourke and his team.

TICKET PRICE: $125 per head, sit down formal lunch and beverage package.
No children under 18 sorry.
ALL BOOKINGS – Please call DIRECT 02 9918 4355

Capacity 60 – hurry to reserve your place!

See you at the first-ever Kangaroo Island Seafood Feastival!

Tim Bourke is back!

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Posted on 13th May 2011 by southernoceanlodge in Eat & drink |News

Activities on Kangaroo Island, Eat & drink, Food, Kangaroo Island, Regional Produce, Southern Ocean Lodge, Tim Bourke

… 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’