Voyages’ Tali Wiru re-opens for 2018 season
The open air gastronomic experience offers a magical evening of fine dining on a remote sand dune overlooking Uluru and the distant domes of Kata Tjuta.
This season’s menu features ancient flavours of Indigenous Australia with some exciting and unusual ingredients woven into the menu.
“Tali Wiru is a truly unforgettable dining experience in the spiritual heart of Australia,” said Voyages’ Executive General Manager of Sales, Marketing and Distribution, Ray Stone.
“This season we have taken the experience even further into a native flavour gastronomic journey, we aim to surprise and delight our guests with superb levels of food and beverage in a stunning setting unique in Australia and indeed the world,” he said.
Guests enjoy Champagne and canapés at sunset accompanied by the sounds of a digeridoo, followed by a four-course table d’hote menu with perfectly matched premium Australian wines. A storyteller shares tales of Indigenous culture and the southern night sky and the evening ends with a port, cognac or native wattleseed infused hot chocolate around the campfire.
The new Tali Wiru menu features canapes such as Seared Scallop with Finger Lime Buerre Noisette or Ham Hock and Kangaroo Terrine with pickled Riberry and Damper, and entrees including Pressed Wallaby with Fermented Quandong, Hung Yoghurt, Pomegranate and Puffed Ancient Grains or Chilled King Prawns with Fennel, Finger Lime, Pea Mousse, Squid Ink Tapioca Cracker, Edamame Beans and Geraldton Wax.
Mains include Wagyu Beef Fillet with Salt-baked Celeriac, Paperbark Smoked Onion Soubise, King Brown Mushroom and Smoked Bacon Jus or Glacier 51 Toothfish with Parsnip and Miso Mousseline, Compressed Apple, Coastal Greens, Desert Oak, Fermented Muntries and Leek Ash. To finish, desserts on offer are Textures of Chocolate with Davidson Plum, Lemon Myrtle, Quandong and Hot Chocolate sauce; Aussie Pav with Camel Milk Gelato, Passionfruit Curd, Berry Salad and Green Ant Meringue, or an Australian Cheese Selection with Aniseed Myrtle Figs and House-made Saltbush Lavosh.
Tali Wiru runs daily from March 26 to October 15, 2018, and is priced at $360 per person which is fully inclusive of return hotel transport, full menu, matched wines and entertainment.
“Overwhelmingly Tali Wiru is an evening of celebration,” Stone said. “Whether that be the majesty of the location together with the experience of fine dining or an occasion such as an anniversary, birthday or engagement – for our guests it becomes a lasting memory.”
Guests can also choose to arrive in style by helicopter for their Tali Wiru experience. At $779 per person, Tali Wiru by Heli includes a half hour helicopter tour taking in Uluru and Kata Tjuta before the exceptional dining experience commences.