Every Sunday between now and the end of spring, Osborn House invites in-house and external guests to its immersive Fire Feast lunch.
Running from 12pm to 4pm, Fire Feast is a theatrical food experience which heroes local Southern Highlands produce and South Coast seafood and makes them shine through the art of South American open fire cooking.
Fire Feast was born out of the passion and experience Osborn House’s executive chef, Segundo Farrell, has for cooking with fire. Argentinian by birth, Segundo spent five years working alongside Latin American food legend Francis Mallman learning this unique craft which has its roots firmly embedded in South American food culture.
Osborn House general manager, Adrian Levy, says: “Segundo’s Argentinian heritage and passion for fire cooking presented us with a unique opportunity to really do something different with our food at Osborn House.
“Every Sunday, we invite day-trippers, locals, and our in-house guests on this incredible journey, unlike anything else in the Highlands. It’s a leisurely way to spend an afternoon with friends and family and offers the opportunity to try something new and exciting, both food and experience wise.”
For Fire Feast, Segundo wakes well before sunrise to light the coals at 4am. As they heat, he makes use of a huge specialist iron dome to string up various joints of beef, whole chickens, vegetables, and fruits and roasts them over the slow burning fire below for up to seven hours.
Other specialist equipment also comes into play, including a plancha and infiernillo on which Segundo cooks Argentinian chorizo, octopus, and whole ocean trout in a salt crust to name a few.
As guests arrive, they are greeted by the imposing set up and the heady scents of food being cooked by fire. They’re invited to take in the atmosphere and enjoy drinks accompanied by a selection of starters including Segundo’s authentic empanadas with llajua sauce and an Argentinian chorizo sandwich on charred bread with chimichurri. This all takes place next to the fire on the lower outdoor terrace which offers uninterrupted views over the Morton National Park below.
The upstairs terrace of George’s bar is the next stop for guests on the Fire Feast journey, where they are invited to sit and enjoy eating the impressive array of dishes created from the fire below. The theatre continues there, with tomahawk rib eyes and chickens being carved and the salt crust enveloping the ocean trout being cracked. Fire charred vegetables really shine, with local potatoes, beetroot, pumpkins, and cabbages transformed into colourful and imaginative sides.
Of course, dessert is not to be missed with those dishes also receiving a lick of the fire, including smoked pineapple with The Pines ice cream and dulce de leche pancakes cooked on the plancha.
Fire Feast takes place every Sunday throughout spring from 12pm to 4pm, one sitting only. Tickets are $150 per person, including a glass of Rameau d’Or Rose on arrival and a full asado feasting menu.
To book, visit www.sevenrooms.com/reservations/osbornhouse Bookings essential, no walk-ins available.
For further information on Osborn House and for accommodation bookings, visit www.osbornhouse.com.au
Sample Fire Feast menu
To start:
- Empanadas with llajua sauce
- Argentinian chorizo sandwich with chimichurri
- Charred bread in the ambers with charred orange, onion, coriander, avocado & lime
Buffet:
- Ocean trout cooked in salt crust cooked in the infiernillo
- Wagyu tomahawk rib eye
- Hanging rockaway organic chicken cooked in the domo for 7 hours
Add ons (for an additional price):
- Octopus with confit Robertson Potatoes, house made aioli, tomato paste, dry kalamata olives, Spanish paprika and coriander
- Pear and rosemary wrapped in bacon with stracciatella, watercress and fresh herb pear salad
Sides:
- Rescoldo veggies from the domo with herb butter, sweet potato, onions, pumpkin, leeks, red and yellow beetroots
- Hanging cabbage salad
- Duck Foot Farm green leaves salad
- Ratatouille from the infiernillo
- Crushed potatoes from the plancha
- Rescoldo pumpkin, arugula, mint, almonds, goat cheese and Wollumbi Estate olive oil
- Beetroots, oranges, mint, chilli, hazelnuts and garlic chips
- Sauces:
- Chimichurri, criolla, tartare sauce, aioli, grape sauce, horseradish, Dijon mustard
Dessert:
- Smoked pineapple with The Pines ice cream and charred fruits finished with Frangelico ‘a la plancha’ and mascarpone
- Dulce de leche pancake cooked ‘a la plancha’ with charred orange and rosemary
