A Wild Taste Experience at Citizen Kanebridge Lodge with Justin Horne

A Wild Taste Experience at Citizen Kanebridge Lodge

Reconnect with nature through a guided foraging walk, where you’ll discover native edible and medicinal plants. Back at the lodge, enjoy wild food bites and naturally fermented drinks, followed by a thought-provoking panel and Q&A on sustainability and wild food.

The evening culminates in a four-course dinner celebrating Australia’s natural larder and showcasing local producers.

Leading the experience is Justin Horne, a pioneer in sustainable dining. Justin founded Tiny Leaf—the world’s first zero-waste organic plant based restaurant in London’s Notting Hill in 2015. Since 2017, he has worked as a chef advisor to the United Nations, co-authoring The Chef’s Manifesto and contributing to the Beans is How initiative, which aims to double global bean consumption by 2028. In 2022, he ran the acclaimed farm-to-table restaurant Can Mimosa in Ibiza, where everything was sourced directly from the island.

We look forward to welcoming you for an unforgettable evening of food, learning, and connection.

Running order for the evening is as follows

4:00 Arrival at Citizen Kanebridge Lodge introduction to Justin and Team we
4.45 Foraging Walk
5.45 Arrival back to lodge
6:00 Canapes and Cocktails a
7.00 Panel
8.00 Sit down

Menu

Canapes

Holy Goat la Luna, Pigface & Wild fig

Chicken mousse with fever grass, lime leaf & chilli

Short rib, wild mushroom & horseradish

Bread course

Spelt Sourdough with burnt wild leek & hemp butter

Ancient grain and wattle seed grissini

Starters

Sea urchin and king fish ceviche served in half uni shell

Confit wild rabbit, pomme puree, warrigal greens, salsa vedre

Nettle and smoked millet orzotto, beach mustard, Monforte reseverve

Mains

Planked barramudi, mussels, saffron beurre blanc, hasslebacks, fevergrass oil

Wild boar and kangaroo lasagne, Monforte reserve and tomato sugo

Coal roast beets, labneh, tahini, lovage and dill

Sides

Warrigal greens, brocolli garlic mustard & chilli

Coal roast carrot & burnt chilli chimmichurri

Dessert

Dark chocolate & Queensland vaniilla mousse, wattle seed sable, Dianella and blackberry cream

$ 159