South Melbourne Market

Rebecca’s lunch menu with its dash of modern style incorporates an East meets West approach, showcasing spring’s fresh, seasonal and sustainable market produce. Using diverse cooking techniques Rebecca will show you how to prepare a range of delicious dishes: charred okra, broad beans and mushrooms with citrusy tangelo, curry leaf, turmeric flavours and puffed wild rice; sustainably caught poached calamari with rich crab sauce, chilli, lemongrass and dill; Sichuan pepper, cumin and chilli spiced char-grilled grass-fed spring lamb with steamed jasmine rice, green herb yoghurt and raw zucchini, mint and asparagus salad; and for a delectable dessert to finish, steamed silky egg individual custards with poached rhubarb, ginger and star anise. Not to be missed!