Inaugural 1858 Dinner to celebrate 160 years

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The Duke of Brunswick Hotel is one of the oldest hotels in Adelaide turning 160years old on February the 24th and to celebrate we have decided to start an annual event the 1858 dinner. A feast for the senses matched with exceptional Ekhidna wines and in line with the theme all locally sourced ingredients.
This is an event to celebrate the year that was 1858 and to hark back to an era when hospitality was a different world. Come and be pampered, surprised and delighted and enjoy a fabulous night celebrating the beginning of a new era for The Duke of Brunswick Hotel.
<H2>The Duke of Brunswick’s</H2>
<H2>1858 Australian Birthday Dinner</H2>
 
On Arrival Enjoy a traditional Martinez the precursor to the dry martini and a selection of canapes.
ENTRÉE 
Rabbit Terrine, Slow cooked rabbit flavoured with fresh thyme and confit garlic and a light red wine glaze.
Garnished with ruby red saltbush berries
paired with the Fiano 2016
 
MAIN
Kangaroo Ragout En Crute, A rich braised kangaroo served on top of a house made damper crouton,
with a spiced carrot puree finished with old man saltbush
Paired with the barrel fermented #2 Grenache
Or
Oven Baked Barramundi,
Oven baked barramundi fillet with a Macadamia crust
with a lemon aspen berry butter sauce.
Paired with the Pinot Gris 2016
 
DESSERT
Deconstructed Trifle, House-made Anzac biscuits, double thickened cream, brandy infused custard, scattered with saffron orange jelly cubes, fresh mixed berries and finished with flaked dark chocolate and crushed gold leaf.
Paired with Ekhidna’s famous muscat, Christmas pudding in liquid form.

The Duke of Brunswick Hotel

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