Deadly Feast – Bao Down

Join a one-night-only dinner that pays homage to Country through bold, refined, contemporary dishes. Expect fire-cooking, deep native aromatics, and a menu that highlights traditional ingredients in ways that feel new, exciting, and deeply connected.

This dinner showcases native seafood, wild proteins, seasonal bush foods and coastal plants using techniques from fermentation to smoking and curing.

Menu
Prawn Spring Roll
Fermented ooray, myrtle oil.

Fish Dumpling
Crisp croc-fat finish, coastal herbs.

Cured Pepper Emu Dumpling
Smoked croc fat, saltbush.

Flower-Style Bao + Broth
Sea vegetables, native myrtles.

Sweet Macadamia Bao
Wattleseed, native toffee.

Menu may shift based on seasonal availability and Indigenous supplier harvest schedules.

This event champions ethical sourcing by prioritising First Nations producers, growers and foragers, supporting community-led food sovereignty and cultural knowledge sharing. Guests can BYO at their discretion, with mixed communal and table seating available. Dietary requirements should be advised when booking.

Hosted by Chef Chris Jordan of Three Little Birds, whose work explores native ingredients, Indigenous food sovereignty and climate issues through education and media, alongside Lisa Liu of Saucy Wench, a Brisbane-based brand known for award-winning, preservative-free Asian sauces and dumplings. This is a one-off event with no door sales, so tickets should be secured early.