FRESH AND SUSTAINABLE PRODUCE THE ORDER OF THE DAY A delectable 5-course meal for World Environment Day
In honour of World Environment Day, The Restaurant at Rozelle’s 3 Weeds is offering diners a unique and mouth-watering menu using only the freshest locally-grown produce.
A delectable five-course meal awaits diners at the multi-award winning restaurant (for only $90pp including wine) on Tuesday June 5. Each course is created using bio-dynamic and sustainable ingredients, many of which are picked straight from 3 Weed’s own garden.
Under the passionate and creative eye of Head Chef Leigh McDivitt, the menu offers a dynamic taste experience of contemporary cuisine with hints of exotic flavours. Diners will delight in matched wine for each course, organically produced, from the award – winning Battle of Bosworth Winery of McLaren Vale.
Leigh McDivitt will talk guests through the provinence of each dish, and the sustainable produce that has been used. Guests can also expect other sustainable suppliers to be part of the event, and speak about fresh, organic produce and its role in fine dining.
First to be presented to diners will be delicious Bonito, served with citrus, kohlrabi remoulade, ponzu, apple and horseradish. Guests will then be treated to Roasted Thirlmere Spatchcock breast, confit leg sausage, pineapple sage and baby coz. Third course comes in the form of mouth-watering Richmond milk-poached pork belly, fennel root, lemon balm and cider jus. Finally diners will be treated to delectable Richmond grass fed beef cheeks, bone marrow tortellini, baby leeks and heirloom carrots.
An irresistible selection of 3 cheeses will be presented for the final course. Served with date chutney and house-made lavosh, it is the perfect way to conclude the exquisite dining experience.
The Restaurant at 3 Weeds promises an exceptional experience in celebration of World Environment Day.
To book call (02) 9818 2788 or head to http://3weeds.com.au Cost: $90 per head including wine Time: 6.30 for 7pm Ella Ryan, Communications Advisor – Cardinal Spin P: 02 8065 7363 M: 0412 209 190; E: firstname.lastname@example.org Kylie Edwards, Director – Cardinal Spin M: 0422 233 996 E: email@example.com
The 3 Weeds The 3 Weeds was established in 1881 and is one of the original hotels in the Inner West. Once famous for its live music and bands, and before that as a watering hole for the Balmain-Rozelle locals, the 3 Weeds is an icon of the area.
After extensive renovations the 3 Weeds is a spectacular venue with features to suit everyone, from comfy lounges, fireplace, intimate wine bar, communal bar tables and the Restaurant at 3 Weeds, a multi award winning fine dining restaurant
Leigh McDivitt – Head Chef Leigh has had a career spanning twelve years and many award winning Restaurants. He began his career as a seventeen year old and carried out his apprenticeship with the Merivale Group and went on to work at Est, Bistro CBD and then Lotus under renowned chef Genevieve Copeland. In 2005, Thomas Johns invited him to join Pello, which was a two-hatted restaurant at the time. He progressed to the role of Senior Sous Chef before being invited back to Est to work with Peter Doyle. Leigh spent 2 years working under John Evans as Sous Chef at 3 Weeds before taking over as head chef.
Leigh McDivitt has been awarded the status of Pub PorkStar 2010 for his creative use of pork on the Restaurant menu. Awarded by Australian Pork, the title is given for being gastronomically cool, savvy and dazzling. Why not come in and find out for yourself?
Ella Ryan | Communications Advisor Communications, Media & Public Relations NEW ADDRESS: Suite 2, 4 James Street WATERLOO NSW 2017 W: www.cardinalspin.com.au NEW PHONE: P: 02 8065 7363 M: 0412 209 190 E: firstname.lastname@example.org