Exclusive Tali Wiru dinner opens for 2019 season
Voyages CEO Grant Hunt commented: “Tali Wiru is an unforgettable dining experience under the stars in the spiritual heart of Australia. This season’s menu has once again elevated our premium offering, featuring native ingredients inspired by the landscape, a sublime fusion of ancient Indigenous flavours and modern cooking techniques.”
Tali Wiru is a four-hour experience where guests enjoy Champagne and canapés while watching the sunset over Uluru accompanied by the sounds of a digeridoo. As night falls guests dine on a four-course table d’hôte menu with perfectly matched premium Australian wines. A storyteller shares tales of Indigenous culture and the southern night sky with the evening ending around the campfire enjoying a port, cognac or Ceylon Souchong tea infused with Australian native peach, cinnamon and honey.
“We aim to surprise and delight our guests with superb levels of food and beverage in a stunning setting unique in Australia and indeed the world. Overwhelmingly people are awed by the combination that creates lasting memories,” said Grant.
This season’s menu features local Spinifex that is foraged daily by the Tali Wiru chefs, Green Ants that are wild-harvested in the Northern Territory as well as Desert Oak, Emu Apple, Freeze-dried Finger Lime and Illawarra Plums smoked using the traditional Indigenous method in Melaleuca.
The new menu features canapes such as Gulguk (Green Ant) Gin and Tonic; Kangaroo and Quandong Pie, and Seared Scallop, Crispy Emu and Pickled Emu Apple. Entrées include Spencer Gulf King Prawns with Freeze Dried Finger Lime, Rainforest Cherry Gel, Fennel Scented Apple, Crocodile Skin, Seablite and Caper Leaves, or Pressed Wallaby with Charred Witlof, Pickled Grapes, Wild Garlic, Quandong Glass, Puffed Fragrant Bamboo Rice and Davidson Plum.
Mains include Wagyu Beef Fillet with Fermented King Brown Mushroom, Yeasted Cauliflower Puree, Braised Eschallots, Glazed Greens and Melaleuca Illawarra Plum Jus, or Glacier 51 Toothfish with Kombucha and Bush Honey Roasted Heirloom Carrots, Jerusalem Artichoke Puree, Bush Grains, Beach Succulents, Bonito and Burnt Butter Vinaigrette.
To finish, desserts of Textures of Chocolate with Davidson Plum, Lemon Myrtle, Quandong and Hot Chocolate sauce, or Coconut Parfait with Tequila and Desert Lime Gelato, Coconut and Lemon Myrtle Sable, Finger Lime and Pineapple Caviar, sit alongside Section 28 Monforte – an aged Adelaide Hills unpasteurized cow’s milk cheese with Billy Goat Plum and Apple Pate and Saltbush Lavosh.
Tali Wiru runs daily until 15 October 2019 and is limited to just 20 guests each evening. Priced at $375 pp fully inclusive of return hotel transport, table d’hote menu, matched wines and entertainment. As an added bonus, guests also receive a Pass to the stunning Field of Light, Uluru installation to use during their stay at Ayers Rock Resort.
Guests can also choose to arrive in style by helicopter for their Tali Wiru experience. At $795 pp, Tali Wiru by Heli includes a half hour helicopter tour taking in Uluru and Kata Tjuta before the exceptional dining experience commences.
For further information visit: www.ayersrockresort.com.au/tali-wiru
For bookings contact firstname.lastname@example.org or 1300 134 044.