FORMIDABLE FORAGING Michelin-Starred Four-Course Dining at The Dysart Petersham

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The beauty of this restaurant really lies in its kinship with nature. Ingredients are plucked from the restaurant’s garden and head chef, Kenneth Culhane, is often seen gathering herbs, leaves and edible flowers for his meticulously presented dishes.Culhane's food plays with classic French technique and Japanese flavours – all with a slight twist. One of his signature dishes is the hand-dived scallops, caramelised outside and opalescent within, served in a crystal-clear broth which suddenly introduces a fleeting note of popcorn. Nature is brought into each of the dishes using produce that is seasonal and can be foraged. There’s the strawberries that dot an elderberry sorbet; the stalks of perfectly pink chard adorning the venison loin and beetroot that Culhane salt-bakes and scatters with hazelnuts, to name a few. The approach to food is rooted firmly in shared values of responsible sourcing and concern for tradition. . Enjoy a genuinely special experience at The Dysart with their four-course menu. Nature has never tasted so good!

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