Traditional Artisan Butchery and Sausage Making Class

Greek Loukaniko

Whole leg of Australian lamb, deboned, minced with pork belly Seasoned with Greek Feta, Lemon zest, Za`atar and thyme

Italian Salsiccia

Australian grass fed beef rib-eye, trimmed, cut and minced. Seasoned with garlic confit & dried porcini mushrooms

Moroccan Merguez

Australian leg of lamb & beef rib eye, deboned & minced; Mixed with spicy Harrisa paste, coriander & mint

Seasonal Salads & Truffle-Beurre D`Echire Mashed Potatoes

Dessert Du Jour & Espresso

$990 per person /per minimum 8 guests

*Class and dinner duration is approximately 3 hours

Complimentary free flow drinks will be served throughout the evening

Join us for an interactive hands-on butchery and sausage class. Start the evening with a welcome drink and canapés while introducing the art of sausage making and going over the recipes which will be handed over. Learn how to debone a whole leg of lamb and trim it. Next is cutting the beef, and mincing all meats, followed by seasoning with the finest gourmet produce. From there it’s onto the stuffing station, where we use premium Australian lamb casings, and create the sausage magic, learning the traditional butcher sausage tying, ready to be cooked and sampled at our Chef’s table. Dinner will be served with various salads & truffle-Beurre D`Echire mashed potatoes.