Tali Wiru 2020 – A Celebration of Native Ingredients

Ayers Rock Resort's exclusive under the stars dining experience Tali Wiru, meaning beautiful dune in local Pitjantjatjara, is returning for its 2020 season with a menu celebrating the diversity of Australian native ingredients. Operating nightly between 25 March and 15 October 2020, the award-winning gastronomic experience for up to 20 guests is an intimate evening of fine dining on a remote sand dune overlooking Uluru and Kata Tjuta.

Voyages CEO Grant Hunt commented: “Now in its seventh season, Tali Wiru continues to delight guests with an incredible and uniquely Australian experience on the top of a sand dune with a menu that fuses native ingredients with innovative flavour combinations and preparation techniques.”

Tali Wiru guests are served Champagne and canapés while watching the sunset over Uluru, accompanied by the sounds of a digeridoo. During this time there is a presentation and tasting of the raw native ingredients that feature on the evening's menu. As night falls guests enjoy a four-course table d'hôte menu featuring creative uses of local bush tucker, complemented by premium Australian wines. A storyteller shares tales of Indigenous culture and the southern night sky, with the evening ending around the campfire with a hot chocolate or cognac.

This season's menu features native ingredients sourced from across Australia, including Green Ants wild-harvested in the Northern Territory's Top End, Quandongs from Alice Springs, Desert Lime and Saltbush from South Australia and Camel Milk from Victoria. Other ingredients featured include Desert Oak pods, similar to those found in the dunes around Tali Wiru, Sea Grapes, Pickled Muntries, Boab, Bunya Nuts and Kurrajong Seeds which are used in traditional Indigenous baking.

This Season's menu showcases canapés such as Gulguk (Green Ant) Gin and Tonic; Wallaby and Quandong Pie, and Pan Seared Scallop with Desert Lime and Saltbush, followed by an Amuse Bouche of Cauliflower Espuma, Yabbie Caviar and Cultured Cream. Entrées include Chilled Spencer Gulf Prawns with Sea Grapes and Finger Lime Caviar; Bully Skippy - Paroo Kangaroo Croquette, Seeded Mustard and Whipped Polenta and Beetroot Mousse with Fermented Davidson Plum, Bunya Emulsion, Bush Grains and Kurrajong Shards.

Mains include Wagyu Beef Fillet with Fermented King Brown Mushroom, Paperbark Smoked Onion Soubise, Desert Baked Potato and Smoked Bacon Jus and Glacier 51 Toothfish with Ginger Scented Butternut Puree, Shio Koji, Coastal Greens, Desert Oak and Kombucha Vinaigrette.

To finish, desserts such as Camel Milk Dumplings with Roasted Almond and Quandong Gelato, Charred Pineapple and Spiced Rum Syrup, and Textures of Chocolate with Davidson Plum, Lemon Myrtle, Rosella and Hot Chocolate sauce sit alongside Monforte Cheese with Kakadu Plum Paste, Pickled Onions and House-Made Saltbush Lavosh.

Tali Wiru runs daily from 25 March until 15 October 2020 and is limited to just 20 guests each evening. Priced at $380 per person, the five hour experience is fully inclusive of return hotel transport, table d'hôte menu, matched wines and entertainment.

For further information visit: www.ayersrockresort.com.au/tali-wiru