Red Mill Rum Dinner at Boronia Kitchen

A night of warmth, spice, and something a little stronger.

Wednesday 12 August | 6:30pm – 10:00pm | $129 per person

There are rum dinners. And then there are evenings where the spirit takes centre stage.

Join us on Wednesday 12 August for a very special evening with Red Mill Rum – a distillery that knows a thing or two about warmth, character, and the kind of complexity that demands to be savoured.

Simon Sandall has crafted a four-course menu designed to sit alongside Red Mill Rum's distinctive profile. Think cured kingfish, celeriac tortellini with winter truffle, roasted duck breast, and a date pudding soaked in Red Mill itself – because the best way to finish a rum dinner is… with more rum of course.

The evening begins at 6:30pm with canapés on arrival.

MENU

ARRIVAL CANAPES

Clyde River Sydney rock oyster, native finger lime, Granny Smith apple

De Palma F9 wagyu bresaola, pickled cumquat, witlof

Goats cheese croquette, smoked mustard

COURSE ONE

Cured Hiramasa kingfish, blood orange, shaved fennel, sea herbs, native pepperberry

COURSE TWO

House made celeriac tortellini, Olsson’s winter truffle, aged pecorino, brown butter

COURSE THREE

Roasted Wollemi duck breast and confit leg, parsnip, pear, cavolo nero, juniper

COURSE FOUR

Red Mill soaked muscovado date pudding, butterscotch, brown butter ice cream, toasted walnut

petit four

Dark chocolate and Red Mill rum truffle, imperial mandarin pâte de fruit, almond praline