Hello Sunshine Sunday Soiree
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
