we invite you to join michael d'adamo and the servo team for another evening of culinary appreciation and education, centred around native australian ingredients. no luggage needed on this journey through country…

the name bush tucker is given to ingredients that have been used by australia’s indigenous peoples, in daily life and in celebration, for over 40,000 years. at this dinner you'll crunch, smell, touch, and taste your way through an edible journey of whadjuk boodja, as we introduce you to the unique flavours of the australian country.

this edition of tucker we'll be collaborating with the talented michael d'adamo, former head chef at perth's very own Wildflower. Born in Western Australia, Chef Michael D’Adamo has worked in some of the most celebrated restaurants in Perth, Melbourne and London. He developed his knowledge of native Australian ingredients while working in Melbourne at renowned restaurants including Cumulus Inc. and Jacques Reymond Restaurant, as well as at Michelin starred restaurants overseas in London, including Marcus and The Greenhouse.

servo restaurant manager danielle grosser will walk you through each course, highlighting the native ingredients in each dish as you follow along with a sensory sample board presented on each table.

optionally, you can enjoy a curated list of paired drinks highlighting some of australia’s finest wineries, alongside a duo of native botanical cocktails. four paired drinks are available as a $40 add-on, and are also available for a la carte purchase on the night.

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95pp + bf
bookings essential!

add paired wines & native botanical cocktails +40pp

6:30pm, wednesday november 23rd

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keny - one‍

smoked kangaroo tartare, macadamia nut labneh, egg yolk, saltbush, wattleseed

barbecued Manjimup marron in saltbush butter, pearl barley, grilled baby gem hearts, blood lime

‍davo plum spritz (davidson plum aperitivo, sixes gin, lemon myrtle, london essence peach & jasmine soda)

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‍koodjal - two

tonnarelli with clams, mussels, samphire, finger lime

ls merchants vermentino 2023, margaret river‍

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‍daambart - three

20-day dry aged Stirling Ranges Striploin, pepper berry butter, jus

roasted kulyu, pickled youlk, blood root, celeriac puree

La Violetta 'Ye-Ye' Rouge 2021, great southern

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‍koodjal-koodjal - four

sandalwood creameux, lemon myrtle marinated strawberries, fennel pollen meringue

quandong cosmo (sixes vodka, quandong infused cointreau, cranberry, finger lime & coconut foam)

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‍^{* all bookings are final and non-refundable}

^{* menu is subject to change without notice}

^{* guests dining with the 'food only' option are welcome to purchase their own beverages a la carte from the paired drinks list, or from our regular drinks menu}

^{* we are more than happy to accommodate vegetarians, vegans, pescatarians, and the allergic. please list any dietary requirements and preferences under ‘notes’ on the booking page. if you do not list dietary/allergy requirements, we may not be able to cater for them on the day of your booking!}

^{* please note, an automatic 0.90% booking fee applies}

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