Ayers Rock Resort’s exclusive dining experience, Tali Wiru, has launched a new menu, championing local produce and partnering with Penfolds.
For the first time in its 12 years of operation, all four courses of the table d’hôte dinner will be expertly paired with Penfolds wines by Penfolds Australian Ambassador, Zöe Warrington.
And 99 per cent of the ingredients will be sourced from Australia, including lamb from South Australia, chestnuts from Victoria, kangaroo from Northern Territory, and saltbush and quandong from the resort’s gardens.
Limited to just 20 guests and held from April to October, the four-hour experience begins with an off-road transfer to a private dune with views of Uluru and Kata Tjuta.
Over champagne and canapes, guests take part in a discussion and tasting of native ingredients that “bring the landscape to life”.
At the end of a meal, savour a cognac while an Indigenous storyteller and star talker talk about the Traditional Owners of these lands, the Anangu.
Voyages CEO Matt Cameron-Smith says, “To taste these dishes under the stars in the presence of Uluru is incredibly special.
“Centuries of Indigenous expertise have gone into creating this exceptional menu, and the flavours are heightened by the ambience of the Australian desert.”
In February, the Indigenous gourmet experience was awarded an Australian Good Food Guide Chef Hat and a Readers’ Choice Award, becoming the highest-rated restaurant in the Northern Territory, and the only entirely outdoor dining experience in Australia to be recognised.
For more information, visit Ayers Rock Resort.
