The Highway is celebrating this amazing country we call home with a new native inspired menu. The chefs have curated an inventive and colourful menu sourcing native Australian ingredients.
Moreton bay bug tails with pickled riberry, white carrot and karkalla. The bug tails were wonderfully plump and juicy while the riberry added bursts of tanginess.
Seared paroo kangaroo fillet with muntries, beetroot, barilla leaves and verbena. The kangaroo was served medium and was unbelievably tender. The onion gave the dish a raw spiciness while the beetroot was chunky and sweet.
Robarra baby barramundi paper bark baked with lemon myrtle, samphire and native thyme butter. The barramundi was light, moist and flakey and instantly came away from the bone while the thyme butter was delectably rich and complimented the seafood entirely.
Thorby lamb rump with creamed warrigal greens, saltbush and potato crisp salad. The lamb was soft, juicy and full of rich meaty flavour while the jus provided a balancing sweetness.
Rosella sorbet with poached quandong, wattle seed tuile and violet sugar. The sorbet was lusciously light with a delicate fruitiness that I really enjoyed.
The Highway have done an incredible job in showcasing an assortment of indigenous ingredients. The Native Creative menu is imaginative with interesting flavour profiles that go well together.