The Highway is shaking things up this year with a new Native Creative menu.
The new menu replaces their usual Games Season menu that makes an appearance around this time of the year. The team at The Highway decided it was time to shake things up and provide something innovative and exciting.
The Native Creative menu showcases some of the best Australian ingredients from the bush. A modern twist on the traditional Aussie bush tucker has become a trend in recent times, but with an estimated 5,000 possible native food species to choose from, it’s a challenge to know where to start when building an Aussie-inspired menu.
Head Chef Elliot Hampton has found a fine balance between safe and experimental, ensuring there’s a little something for everyone on the menu. This has proved to be a huge success so far, with the team reporting a high volume of Native Creative orders on the first day alone!
Native Creative features Morton Bay Bug, Seared Paroo Kangaroo Fillet, Thornby Lamb Rump, Robarra Baby Barramundi and Rosella Sorbet.
Each dish features locally sourced produce and a great balance of flavours using ingredients like muntries, saltbush and native thyme butter. It’s surprisingly hard to pick a favourite dish from the menu – the sauces were wonderfully paired with each dish, and the meats (particularly the barramundi and lamb) were juicy and fully of flavour.
Finally, the Rosella Sorbet with poached quandong, watlle seed tuile and violet sugar is a must-have to finish off the meal. The dessert was a perfect palate cleanser with a wonderful balance of sweet and sour to satisfy any sweet tooth!
The Highway’s Native Creative menu will feature from May 16-31.
Keep an eye out for their next ‘Mushroom menu’ in June, and many other featured menus in the months to come including a Chilli menu and other charity initiatives.
Words and Photos by Olivia Henry
WHERE: 290 Anzac Highway, Plympton