Beak To Tail

A wood-fired tale narrated by Pope Joan

Follow the smell of a crackling wood fire into Pope Joan's courtyard where you’ll enjoy a drink on arrival followed by a selection of skewers cooked over pear branches. Pope Joan's new chef Bente Grysbaek is known for her expertise in wood-fired cooking: enjoy her take on Milawa chickens from beak to tail, preserved grey ghost and pine mushrooms, and more.

Menu
- On arrival: a selection of skewers from the grill
- Enoki steak with confit Milawa chicken gizzard, smoked mushroom broth, ’nduja and Parmigiano-Reggiano
- Wood-fired Milawa chicken served with chicken liver parfait, Native American corn grits, greens and a port and seeded-mustard sauce
- Grilled quince with sabayon, almond biscuit and native mint

Tickets

For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.98% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.

Further Information

Allocated Seating

Shared Tables

Event Enquiries

For all event enquiries, please call: 0408 567 017

Price $110
VenuePope Joan City, Melbourne
  • Vegetarian friendly event
  • Vegan friendly event
  • Gluten free friendly event
  • Nut allergy friendly event
  • Wheelchair Accessible
  • Dairy free friendly event
Enquiries
0408 567 017