Bangalay x Wildwood Roaming Tasting Lunch

A one-of-a-kind immersive culinary experience Bangalay Dining and Wildwood Kangaroo Valley are proud to present an edible journey through rainforest and escarpment—blending native ingredients, foraged finds, and chef-led creativity into a one-of-a-kind wild food experience. Guided by a team from hatted restuarant Bangalay Dining and their executive chef Simon Furley, guests will explore Wildwood’s lush grounds while enjoying a moving mini-degustation in the form of five wild-inspired canapés that will be matched with a selection of drinks chosen to harmonise with the wild ingredients.

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Savour the Wild 18 October 2025 Session Times: 11:30am - 2pm and 2pm - 4:30pm Location: Wildwood, Kangaroo Valley Tickets: $130 per person

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Learn from a hatted restaurant

The team from Bangalay Dining will take you on a guided walk with five separate canapés stations. The stations will be situated in Wildwood's beautiful rainforest and escarpment setting, which has recently been planted with edible natives through a partnership with Indigenous social enterprise, Gadhungal Marring. You will be taught about edible native plants and weeds and learn how to transform these plants into delicious bites. Enjoy a menu curated by Bangalay's executive chef, Simon Furley, with each dish paired with a wine or cocktail from the Bangalay Team. You will receive take home materials at the end of the day so you can create your own native feast!

Sample Seasonal Roving Menu

Drawing directly from the plants discovered on the walk and showcasing the distinctive flavours of Australia's edible landscape, a seasonal roving menu will be curated by Simon Furley. A sample menu is below: Welcome Taste • Pine Needle Vinegar — nasturtium petals, pine salt (introduced/weed) • Lemon Myrtle Iced Tea (NA) — cordial, garden garnish (native) Service: poured from carafe. Bite 1 • Roasted Warrigal Green Cracker — warrigal tartare, native blossoms (native) Pairing: Davidson Plum & Native Violet Spritz — Davidson plum gin & soda, native violet garnish (native) Service: pre-batched; pour from carafe. Bite 2 • Turkey Rhubarb Tart — smoked gum dressing (turkey rhubarb = introduced/weed; eucalypt “gum” = native) Pairing: Saltbush Margarita — 100 ml serve over ice, pre-batched (native) Bite 3 • Wood Sorrel — Rosewood Farm roast beef, fermented macadamia, pickled pigface (wood sorrel = introduced/weed; macadamia & pigface = native) Pairing: Cinnamon-Myrtle Spiced Sangria — 100 ml serve over ice, poured from jug (native)

Sweet Finish • Dandelion Sweet-and-Sour Lollies — bottlebrush sugar (dandelion = introduced/weed; bottlebrush = native) Pairing: River Mint Tea (NA) — 200 ml warm serve from thermos (native)

Limited Seats Available This exclusive collaboration promises to be a highlight of our 2025 events calendar. With only a limited number of places available, we recommend securing your spot early to avoid disappointment.

Pair your tasting lunch with a stay at Wildwood House Get in touch if you would like to complete your experience with a stay on our 100 acres