The mighty meat pie and sauce. Vegemite on toast. Whilst the jury is out can there truly be a more iconic, quintessentially Australian act than grilled prawns?
Chef Fernando has featured his favourite dish on our new menu – Grilled king prawns with confit baby roma tomatoes, confit shallots and black olives.
In the ’80s, Paul Hogan’s famous ‘throw a shrimp on the barbie’ captured our enduring crustacean crush. And according to some of Australia’s most influential chefs, Australian prawns, however you refer to them, are the best in the world. And Fernando is using the most exquisite king prawns sourced from Queensland for this featured dish.
Ours are marinated in garlic, lemon zest and lastly olive oil, so the firm flesh holds together well when being grilled. The black olives are cooked for 12 hours at 80 degrees, allowing them to crumble and dry up so you get this beautiful texture to symbolise this light dish. Pair this up with our featured wine – 2019 Tyrrell’s Vat 63 Chardonnay Semillon for oak accompaniment to smoke. The hint of oak in the chardonnay works so well with the grilled prawns because the food has additional character to stand up to the wine.
To enjoy Fernando’s very own favourite dish, please contact the team at dine@tattersallsclub.org to reserve a table.
