BEA Wild

BEA Wild with us this October

 

To celebrate Good Food Month, join us on October 31 for an evening of feasting at BEA Restaurant. Our $99 menu will feature local and regional produce from NSW including; locally foraged native herbs and plants by our very own chef, Thomas Haynes, Malfroy's Honey from the Blue Mountains, Vic's Premium Quality Meat, Nautical Seafood's freshly caught sea food from Northern NSW and Tathra Place Free Range ducks. Scroll down to find out more about our Producers. 

 

 

Our menu will change weekly throughout the month highlighting a new dish, sourced from the above local producers leading up to our feasting finale dinner at the end of the month. Our signature cocktails and locally sourced Australian wines have been carefully selected to pair perfectly to each changing dish throughout the month. View the food and cocktail menu below. 

 

BEA Regional, BEA Local, BEA Wild. 

 

 

Food Menu

 

Share entrée  

Warm sourdough, olive oil

House ricotta, smoked beetroot, Malfroy’s post brood honey

Maremma duck breast, charred plum vinaigrette, sesame

Grilled globe artichoke, fennel, lemon, dill

Sashimi flathead, calamansi, eschalot, mountain pepper          

                                                                                                                            

Share main and sides

Rangers Valley Black Tyde striploin, capers, anchovies, parsley

Grilled mulloway, spring peas, asparagus, sea lettuce        

Butterleaf salad, chardonnay dressing, inner west herbs       

Local veggies, warrigal greens, olive oil                                               

                                     

Shared desserts

Chocolate, macadamia, honeycomb                                               

Mulberry sorbet, eucalyptus granita, viola

 

Vegan and vegatarian options available        

                   

 

COCKTAIL MENU

 

Seaside Martini: Bombay Sapphire, Regal Rogue Lively White Vermouth, St Germain Elderflower, Salted Sea Fig Oil $17 

The Old Man and the Sea: Manly Gin, Martini Ambrato Vermouth, Oak Smoked Salt, Celery Bitters, Nori, Citric Acid $17 

The Gent: Wattle seed infused Gospel Rye, Martini Rosso Vermouth, Cherry syrup, Angostura bitters $17 

Bea’s Knees: Bombay Sapphire Gin, Lemon juice, Honey Syrup, Orange Blossom $17 

Plum Sour: Brookie’s Slow Gin, Davidson Plum puree, Lemon juice, bitters $17 

MEET OUR PRODUCERS 

 

FISHERMAN

Nautical Wholesale Seafoods

Luke Buchholz is a fish monger who owns Nautical Wholesale Seafood.

 

Taking out his boat ‘Taylor’ he spends his time fishing around South West Rocks and the Mid North cost of NSW. Many species are currently in season, including those on the menu this week; “Bonito, Yellow Tail Kingfish, Snapper, Mulloway, Bar Cod and Mackerel Tuna are currently all in season.  In the summer months we target Dolphin Fish, Spanish Mackerel, Spotted Mackerel and Black Kingfish.” Says Luke. You can find this week’s catch on the menu in BEA:

 

Sashimi flathead, calamansi, eschalot, mountain pepper

Grilled mulloway, spring peas, asparagus, sea lettuce 

 

Nautical Wholesale Seafood’s business model is to supply the freshest wild caught, line caught and spiked Australian Seafood; “We have 100% traceability for all our catches, using the most eco friendly, sustainable fishing methods known. Our crew consists of only my brother and I, so while we don't catch the most fish, what we do catch is treated with the respect and care that they deserve.” We can’t wait to try this week’s catch!

farmer

Tathra Place Free Range Farm

Luke Winder from Tathra Place Free Range Farm. Luke’s farm is located in Womebyan Caves, South West of Sydney.

 

The free range farm is home to pigs, chickens, ducks and cows. Maremma free range duck is a true free range, pasture raised bird, free to roam in 10 acres of land as part of a highly rotational land healing regenerative agricultural system. “Because we allow these animals to live freely in the wild without any sheds or confinement the meat is much more tender and the amount of fat is increased and the flavour unbeatable.” All produce is also grown ethically in chemical free paddocks without pharmaceuticals. Looking to the future, he hopes that more producers incorporate some of his farming methodology.

 

We asked Luke his favourite way to cook duck? “Duck breasts are best served up on a braai (grill over an open fire) covered in smokey salt.”

 

You can find Luke's Maremma free range duck on the menu this month in BEA as part of Good Food Month; Maremma duck breast, charred plum vinaigrette, sesame & Maremma whole roast duck, yellow box honey, fennel.

timmalfroy

Malfroy's Gold Honey

Malfroy’s Gold and Natural Beekeeping Australia are owned and operated by Tim and Emma Malfroy.

 

The post prood honey itself is produced in bee-friendy Warre hives in the Blue Mountains Wilderness, a two million hectare sandstone forest. We caught up with Tim to discuss all things honey. “Everything in the environment affects the way honey tastes - bee colonies are symbols of terroir - they bring the surrounding environment into the hive. The climate affects the entire ecosystem, and therefore changes the flora, which in turn influences the honey. The variables are infinite.”  


Tim and Emma are passionate about sustainability and have attempted to develop a style of beekeeping and that is sustainable and ethical. “Our hives are populated with natural wild swarms from the Blue Mountains instead of intensively bred commercial bees. We let the bees build their own comb rather than giving bees artificial beeswax foundation or plastic combs.” Finally we asked Tim his favourite way to eat honey; “There’s so many! But as honey is best in its pure state, I enjoy wild honeycomb crushed over Greek yoghurt with fresh walnuts and figs, or paired with a strong blue cheese.”  

 

You can find Malfroy’s Gold Honey on the menu this month as part of Good Food Month; House ricotta, smoked beetroot, Malfroy’s post brood honey, Maremma whole roast duck, yellow box honey & fennel. 
 

 

headcheftom

Head Chef Thomas Haynes

Vic’s Premium quality meat is one of the biggest meat wholesalers in Australia. Known for its quality over quantity and integrity, the family run business sources the best of the best from Australian Famers. Vic’s premium meat offers 3 types of meat including; Kurobuta Berkshire Pork, Black Market by Rangers Valley and Blackmore Wagyu. Rangers Valley, located in Glen Innes NSW produces both the Black Onyx and Black Tyde Meat, available on the menu at BEA during Good Food Month. The Black Onyx Cattle and Black Angus cattle are both pasture raised for 12-18 months then transported to Rangers Valley cattle station and fed a grain ration for 270+ days. So, what’s the best way to cook steak we asked? “There’s no right way to cook a steak! Do it your way, have fun with it, and if you’re happy with the result, you’ve struck gold.” Rangers Valley Black Tyde Scotch, Striploin, Ribeye or Tomahawk served with capers, anchovies and parsley is available in BEA during Good Food Week.

VICSMEAT

VIC'S PREMIUM QUALITY MEAT

Vic’s Premium quality meat is one of the biggest meat wholesalers in Australia. Known for its quality over quantity and integrity, the family run business sources the best of the best from Australian Famers. Vic’s premium meat offers 3 types of meat including; Kurobuta Berkshire Pork, Black Market by Rangers Valley and Blackmore Wagyu. Rangers Valley, located in Glen Innes NSW produces both the Black Onyx and Black Tyde Meat, available on the menu at BEA during Good Food Month. The Black Onyx Cattle and Black Angus cattle are both pasture raised for 12-18 months then transported to Rangers Valley cattle station and fed a grain ration for 270+ days. So, what’s the best way to cook steak we asked? “There’s no right way to cook a steak! Do it your way, have fun with it, and if you’re happy with the result, you’ve struck gold.” Rangers Valley Black Tyde Scotch, Striploin, Ribeye or Tomahawk served with caper