For their latest supper club, the team at Dickie Fitz have scoured Australia’s vast continent for stand-out dishes that come from as far afield as Cairns and Coffin Bay. Executive Chef Matt Robinson’s menu will include barbecued prawns with grilled watermelon, olives and courgette; native Queensland wild boar with kimchi hollandaise and chicken-salt fries; and kangaroo tartare; as well as kingfish, octopus and a cheeky twist on some classic desserts from Down Under.
To drink, there will be wines, spirits and craft beers from a range of top Australian producers, including West Winds Gin, Regela Rouge Vermouth, Mornington Peninsula Brewery, and the country’s oldest wine producer, Yalumba.
The autumn supper clubs take place monthly, kicking off on 27 September, and returning on 25 October and 29 November. Prices start from £45 for five courses (including a welcome cocktail). To find out more or book a table, email firstname.lastname@example.org.