Hello Sunshine Sunday Soiree

Image source: IN Noosa Magazine

Celebrate all things Savvy, Surprising & Spirited with a very magical lunch at the stunning Palm Creek Estate curated by the team from Hello Sunshine Magazine. Enjoy cocktails, local beers and premium wines by The Bartenders; Four courses by celebrity chefs Matt Golinski and Josh Smallwood (Noosa Cartel, ex-Head Chef at Ricky’s Noosa); with The Wonky Loaf’s signature sourdough bread, gourmet condiments and bespoke dessert handcrafted by their French pastry chef; and music by Andrea Kirwin!

Say Hello Sunshine and dress in yellow or add a savvy splash of our signature colour and go in the running for Best Dressed prizes. Say Hello Sunshine to a spectacular Sunday lunch to remember!

  • Cocktails by the best in the business, The Bartenders
  • Premium wines
  • Local Craft Beers
  • Music by Andrea Kirwin
  • Four courses featuring local produce and created by celebrity chefs:
    • Slow Food Ambassador and Executive Chef of View by Matt Golinski, Peppers Noosa Resort & Villas, Matt Golinski
    • Noosa Cartel owner and former Head Chef of Rickys, Josh Smallwood
    • The Wonky Loaf’s signature sourdough bread, gourmet condiments and dessert by their French pastry chef Local Craft Beers

When: Sunday 31 July, 2022, 12 to 3pm
Where: Palm Creek Estate, 116 McCords Road, Yandina Creek
Tickets: $225
Door-to -door transport (where possible) option is included in your ticket but will need to be booked separately on the next page.

MENU

ARRIVAL COCKTAIL:

PASSIONATA

Hello Sunshine Gin by Sunshine & Sons, Passionfruit, Elderflower, Lime

ROAMING CANAPES:

Eastwell Farms Mushroom Tartlet with Little White Goats’ Cheese, Pine Nuts & Good Harvest Farm’s Herbs

by Josh Smallwood

 Squid Ink Tapioca Cracker, Taramasalata, Fraser Isle Spanner Crab, Green Valley Finger Lime

by Matt Golinski

Wine suggestion: Ruggeri Prosecco – ‘Argeo’ DOC, Brut or Rosé, Veneto, Italy

SHARED ON TABLE:

The Wonky Loaf Signature Breads

Traditional Sourdough Loaf

Wholewheat & Rye

Caramelised Onion & Parmesan

Kalamata Olive

Accompaniments

Obi Obi Essential Olive Oil & Balsamic Vinegar

Whipped Confit Garlic & Parsley Butter

Baba Ghanoush with Dukkah

Whipped Feta with Lemon

Woombye Brie with Roasted Capsicum Chilli Jam

SECOND COURSE:

Confit Spanish Mackerel, Vadouvan butter, almond tarator, pickled brassicas, seasonal vegetables

by Josh Smallwood

Wine suggestion: Rob Dolan ‘True Colours’ Chardonnay, Yarra Valley, VIC

THIRD COURSE:

Roasted Sovereign Lamb Rump, Dukkah Pumpkin, Kale and Freekeh Salad, Yoghurt and Tahini Sauce, Black Garlic

by Matt Golinski

Wine suggestion: Rob Dolan ‘True Colours’ Pinot Noir, Yarra Valley, VIC

DESSERT: (alternate drop)
Yuzu & Lemon Méringue Tart

or

Cacahuetes au Chocolate Tart
by The Wonky Loaf

MR BARISTA’S SALTED CARAMEL ESPRESSO MARTINI

Sunshine & Sons Vodka, Mr Barista Coffee Liqueur, Espresso, Salted Caramel

Vegetarian & Gluten-free options available. Please indicate when booking.

DRINKS MENU:

SPARKLING + WHITE

Ruggeri Prosecco – ‘Argeo’ DOC, Brut or Rosé, Veneto (Italy)

Rob Dolan ‘True Colours’ Chardonnay, Yarra Valley, VIC

Mahi ‘Marlborough’ Sauvignon Blanc, Marlborough NZ

Artea Rosé. Alpes de Haute Provence, IGP, France

RED

Rob Dolan ‘True Colours’ Pinot Noir, Yarra Valley, VIC

Paxton Wines ‘MV’ Shiraz, McLaren Vale, SA

BEER

Heads of Noosa Japanese Lager

Heads of Noosa 3.5% Lager

Diablo Alcoholic Ginger Beer

Menu subject to change based on seasonal availability

About the Author /

[email protected]

Ali spends her days clicking away and creating print and digital designs for a variety of coast businesses and brings more than 15 years of print publishing experience. When she’s not at her computer, you can find her outdoors with her husband and three kids.

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