Little Hunter, the new subterranean grill house in Little Collins Street Melbourne, will host its first producer dinner on April 28th, highlighting Robbins Island Wagyu. Sustainability and ethical production is a given at Little Hunter. The monthly Producer Menu will follow each dinner highlighting the talent, personality and skill of the farmer.
John, Keith and Chauncey Hammond have been selectively breeding Japanese full-blood Wagyu on Robbins Island since the early 1990′s. On the northwest tip of Tasmania, the grass fed cattle are grazed sustainably on lush pastures of sea grass without any hormones or supplements. Robbins Island is a member of the Australian Wagyu Association and features an impressive Beef Marble Score of 5-9.
Chef Gavin Baker illustrated his talents for creative dining experiences during the recently sold out dinner during Melbourne Food & Wine Festival, “Smokin’ with Gavin Baker”. Each dish highlighted the refined smoking techniques Gavin makes his stock in trade including:
- Raw watermelon on Dashi ice, dandelion, sweetened bone fruit, umami powder
- Smoked goat’s milk custard, pickled walnuts, peas and their soots verjus
- Chatham Island blue cod, tobacco and wood smoked, native sea grasses, grapes
- Wessex saddleback roasted over orange wood, kale, cider vinegar
- Smoked burnt butter ice-cream, char-grilled corn mousse, popcorn crumb, fried silk
Garnering praise for the reserved and elegant dishes designed for anyone to feast upon, Little Hunter is being touted as a unique new addition to the Melbourne dining scene. Not following anyone’s rules, Baker’s use of the Josper oven brings smoking meats and vegetables to a refined art.
The new brunch menu features Wood Fried Eggs, Oak Roasted Pork Belly, Mushrooms on Toast with Sweetbreads and Shrimp and Grits, just to get you started.
Little Hunter draws inspiration from the land, the farmer and the finest breads in a contemporary dining with the highest quality local produce. Little Hunter sources all produce with the utmost care, supporting artisans and farmers who are committed to organic, natural and humane treatment, and will feature producer-driven menus.
Producer dinner: Sunday April 28, 6pm
Price: $120 for four courses with matching wines
Bookings: 03 9654 0090
195 Little Collins St, Melbourne