Autumn Winter menu inspiration

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Autumn Winter menu inspiration

Plate showing Pork belly entree, served with apple, fennel, cabbage slaw with salt and vinegar crackling from Autumn Winter seasonal menu at Zinc at Fed Square

It may be cold outside but it’s heating up in the kitchen with our sensational Autumn-Winter menu, championing local in-season produce.

We asked Head Chef, Chris Henderson, what seasonal produce he is loving in June and fennel is at the top of his list.

“Fennel is great at the minute. We’re using it in our salads everyday right now. Our pork belly entrée dish features an apple and fennel puree – it gives a great aniseed hit”

Naturally, we’re loving every dish on our Autumn-Winter menu, but with so much variety to choose from, which ones should you serve at your event? We asked Chris to design a ‘Chef’s selection’ menu as inspiration for those with upcoming events at Zinc. Of course, fennel features in the side dish and even the dessert!

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Pork rillette crostini, piccalilli, baby chives
Shucked oysters, lemon and caviar
Scorched cucumber, gin yoghurt, Yarra Valley Caviar

Cured Kingfish, Riesling jelly, apple & cucumber, lime mayo

Roasted eye fillet, capsicum, charred broccolini, red wine pepper sauce

Side dishes
Roasted chats, rosemary & thyme salt
Honey roasted carrots, toasted fennel seeds & sesame

Negroni panna cotta, caramelised orange & fennel, candied buckwheat



Autumn Winter event menu, Zinc at Fed Square, Main course, Roasted eye fillet, capsicum, charred broccolini, red wine pepper sauce presented on charcoal plate with red wine
Autumn Winter wedding menu, Zinc at Fed Square Melbourne, Negroni Pannacotta dessert dish
Chris Henderson

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