A heady troupe of 17 traditional herbs weaves its way through Muni’s three-hour Winter Tonic menu, dancing in broths, tinctures and sauces. Each one works in harmony with produce grown on Fleurieu Peninsula farms surrounding the regional destination restaurant. Free-range Wessex Saddleback pigs from 81 Acres appear in a riveting take on earthy “four spirits” tripe soup, reinterpreted here as a Job’s tears risotto, finished with a spray of rice wine infused with angelica sinensis. Equally nerve-calming is tender quail poached in black sesame and aged ginger broth. Moments of surprise disrupt the halcyon haze, like the unexpected crunch delivered by a single almond hidden in the folds of a tiny calamari beak tart. Sensitive seasonal theming, a thoughtful narrative and meticulous attention to detail is typical of Taiwanese chefs Mug Chen and Chia Wu. Rare sake from their homeland, natural wine and opulent Taiwanese red-water oolong tea complete the adventurous 11-course voyage.
Price Guide
$$
Bookings
Essential
Wheelchair Access
Yes
Opening Hours
Lunch Sun; Dinner Fri-Sat
The Gourmet Traveller Team