“It’s kind of a big dill”

Palermo Gets Pickled for The Melbourne Food & Wine Festival
Wednesday March 20th at 6:30pm

Rich, smokey cuts of meat paired with a selection of fermented vegetables. Sounds delicious doesn’t it? Well, there is that and more as Palermo Gets Pickled for the Melbourne Food & Wine Festival.

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CEO and founder of The Fermentary, Sharon Flynn will be teaming up with Executive Chef Ollie Gould and the team at Palermo to produce a series of dishes that are not only good for your gut, but your heart and soul as well. 

  

Menu 

Empanada: Ham and smoked mozzarella with smokey jalapeño sauerkraut.

Ceviche: Swordfish and yellow pepper ceviche, sugar plum, kimchi hot sauce

Choripan: Spanish chorizo roll, chimichurri, red sauerkraut with fennel

Intermezzo: orange kefir water

Asado: Beef short rib, wild fermented pickles, cauliflower puree

Parrilla: O’Connors premium dry aged striploin with kimchi

Coliflor: Sake lees baked cauliflower, spiced nuts, garlic and capsicum dressing

Flan: Rice koji Dulce de leche crème caramel, salted peanut praline

About The Fermentary 

The Fermentary produces authentic, slow fermented vegetables, milk and water kefirs, mustards, and miso. In addition to their products they also host a wide variety of workshops where you can learn about the science of fermentation and learn techniques to use at home. 

“We want to make our real, slow ferments SO delicious that people everywhere will be able to access them, or if not, make it themselves. If it’s delicious then you’ll want to eat or drink some every day. And that’s our goal”

Join us for an evening of all things raw, live and wild as Palermo and The Fermentary make beautiful music together. Beautiful, pickley music.

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