Celebrate Adelaide’s very best local meat and produce across this five-course dinner. Renowned producers from the Adelaide Hills, Limestone Coast and Kangaroo Island will feature, with highlights including Mayura Station beef and Mordrelle wines.
Taste the rich flavours and distinct textures of premium meats, expertly crafted by La Boca’s head chef Jason Goh to create a symphony of taste sensations sure to leave you craving more.
Restaurant manager Michel Ugarte will expertly pair fine Mordrelle selections to each course, accentuating their distinct characteristics and ensuring a harmonious union of flavours on your plate.
Don’t miss this opportunity to taste the best of South Australia’s regional meats and wines.
Event Details
$159.00 per person
Thursday, 9 May 2024
6:30 pm to 9:30 pm
Bookings are essential
For further inquiries, please call our events team on 08 8461 0394 or email bookings@laboca.com.au.
Phone calls will be promptly answered during our designated operating hours, which are from 11.30 am to 9:00 pm.
Degustation Menu
Primero / First Course
Home-made corn cake
with liver pate, prosciutto and whip smoked ricotta and Kangaroo Island honey
Segundo / Second Course
Dried age duck breast
with roasted aromatic beets and malbec dark chocolate
Tercero / Third Course
Ardene Adelaide Hills White Opal Lamb Cutlet Asado
with smoke eggplant, provolone and grilled tomato vinaigrette
Cuarto / Fourth Course
Parrilla Grilled Mayura Full-Blood Mb8 Wagyu Eye Fillet
with creamy tuna sauce and caulilini
Quinto / Fifth Course
Torta Balcarce Slice
with vanilla gelato
Beverages (TBA)
Paired wines from Mordrelle Wines, Hahnforf, with each course
Menu items are correct at the time of publishing but may be subject to change.
Special dietary requests are welcomed – just let us know your requirements when booking.
