Head Chef Gert Pretorius has created a menu that re-works some steakhouse classics while incorporating endemic ingredients. Walter's menu proudly boasts classic and traditional dishes, however when Gert was given the opportunity to create a menu for Dine BNE, his imagination ran. "When given the opportunity, I knew I wanted to bring two elements of Walter's together. The steakhouse backbone, and the botanical influence, inspired by the Gardens and our namesake, Walter Hill".

DATE: Wednesday 26th of May
TIME: 6:30pm
COST: $120pp (Drinks Additional)

Florets

o   Steakhouse cauliflower, broccolini, stems and ricotta

Shellfish

o   Crab tian, bisque, tomato, finger lime, macadamia, quandong

Beef

o   Black market brisket, biltong, roots and leaves

Red berries

o   Brioche doughnut, rosella and lilly pilly jam, wattle seed ice cream