Come and join us for the Kew Progressive Dinner on Wednesday, March 20 from 6.45pm – a chance to eat, drink, be merry… and try three different Kew restaurants in one night!
This event is a throwback to the 70s and 80s when progressive dinners were big, you’ll be walking to various restaurants for your chosen menu – all for only $60.50 inc GST (plus booking fee) including a drink with each course.
The best part is that we have 11 wonderful Kew venues involved so, not only are you trying different restaurants, you’re trying different cultures and cuisines.
How it works
- You peruse the restaurants and their course offerings below
- Book your restaurant choices and course offerings at this link
- You arrive at your first restaurant at 6.45pm and collect your 3 x drink tickets which entitles you to up to a mid-shelf drink each course. Choose from wine, sparkling, beer or spirits, soft drink, juice or sparkling water or tea and coffee. PLEASE NOTE: alcohol options restaurants have on hand will vary – some will have a large range and some only house, this is why we have priced the menu so affordably
- Entree is served at 7pm
- Finish your entree and make your way to your main course at 7.45pm, that will be served at 8pm
- Ditto and make your way to dessert at 8.45pm, that will be served at 9pm
What you need to know
- For your booking, you will be able to choose community table or own table (except for Skinny Dog Hotel, who only have community tables). If you choose community table, you and your party will be seated at a larger table at the venue, with other Progressive Dinner diners, and will meet new people at each course. Please note that even if you book community table as a group, you may not be able to sit in your group if other diners have already arrived at the table – please be aware of this
- If you like the look of one menu, you are more than welcome to stay at a restaurant, or return.
- As seats are limited at each restaurant, once they are sold out, you will have to choose to eat a course at a different venue. Please do not contact us asking to add extra seats at restaurants. This is already a complex booking system and it will be made even more complicated trying to add seats
- The menus are all set and there can be no changing your choices once booked
- Where GF is stated, this means gluten friendly, kitchens are not able to prepare meals in entirely separate gluten free spaces
- Bookings close Sun, March 17 at 10pm as the restaurants need time to prepare for the event
- Cancellations after March 10 will not be able to be refunded
Entrees - 1 PLACE REMAINING
Crispy duck rice paper roll
Vietnamese prawn mini pancakes (4 pieces)
Mains - 18 PLACES REMAINING
Duck leg curry served with steamed rice
Ha Noi style grilled pork vermicelli (gf)
Desserts
Caramel flan with caramel sauce (veg)
Tiramisu cake (veg)
Entrees - SOLD OUT
Pulled spiced lamb shoulder, kipfler potato and mint in a lentil flour pancake (gf)
Spiced root vegetables in a lentil flour pancake (veg) (gf)
Mains
Kothu roti – curried chicken cooked on the griddle, wheat flour roti, free range eggs
Stringhopper kothu roti with vegetables cooked on the griddle (gf) (vegan)
Desserts
Steamed coconut custard (gf) (veg)
Chilli roasted pineapple with basil sorbet (vegan) (gf)
Entrees - 19 PLACES REMAINING
Polpette della Nonna – homemade Italian meatballs cooked in fresh tomato sauce served with fresh oven baked focaccia
Parmeggiana di Melanzane – fried eggplant baked in a dish with fresh tomato sauce, basil, parmesan and mozzarella cheese (veg) (gf)
Mains
Nonna’s vegetarian lasagna – napoli and béchamel sauce layered with fresh pasta sheets, mixed with vegetables and topped with grated parmesan (veg)
Veal Scallopini – slices of veal cooked in rich mushroom sauce and served with a garden salad (gf)
Desserts - 1 PLACE REMAINING
Sticky date pudding served with hot caramel sauce and vanilla bean ice cream (veg)
Sicilian ricotta crepes – orange infused ricotta-filled crepes served with strawberry compote and vanilla bean ice cream (veg) (gf)
Entrees - 1 PLACE REMAINING
Lemon pepper calamari with fried shallots, parsley, lime and peppered roquette
Slow-cooked Italian meatballs, chunky Napoli, crusty bread and shaved parmesan
Mains
Fettuccine ragu – veal and pork chunks slowly cooked with Roma tomatoes, onions and red wine into a rich sticky sauce
Spaghetti marinara – hand selected seafood, roasted garlic, white wine and sea salt, tossed in a Napoli sauce
Desserts - 4 PLACES REMAINING
Apple and rhubarb crumble with cinnamon, star anise and vanilla bean ice cream (veg)
Lime panna cotta with Tahitian vanilla and raspberry coulis (gf) (veg)
Entrees
Anchovy toast, anchovies, cucumber, butter, chives, grilled ciabatta
Heirloom tomatoes, buffalo mozzarella, pickled shallots, basil, white balsamic (veg) (gf)
Mains
Grilled swordfish, eggplant caponata, herb oil, lemon (gf)
Risotto, baby king brown & oyster mushrooms, porcini, thyme, pecorino romano, balsamic (veg) (gf)
Desserts - SOLD OUT
Tiramisu – espresso soaked lady fingers, Mr. Black cold drip liqueur, mascarpone crema (veg)
Sticky date, miso butterscotch and fior di latte gelato (veg)
Entrees - 6 PLACES REMAINING
Tandoori Chicken Tikka – boneless morsels of spring chicken in yoghurt-based marination, cooked in clay oven accompanied with dipping coriander and mint chutney and garden salad (gf)
Samosa Chaat – smashed Samosa topped with brunoise of tomato, boiled potatoes, spanish onion tossed in fresh coriander, mint and a blend of spices, coated with special yoghurt, tamarind and mint sauce (veg)
Mains
Lamb shank Rogan Josh, simmered in an aromatic sauce, served with traditional Kashmiri pulao rice
Butter Paneer homemade Paneer (Indian cottage cheese) simmered in a tomato cream-based sauce, with spices thickened with cashew nut paste. Served with garlic naan (veg)
Desserts
Gajar ka Halwa – popular Indian spiced carrot dessert served warm with homemade Mango Kulfi (veg) (gf)
Shahi Firni – traditional rice pudding cooked in milk, saffron, almond and pistachio, served chilled accompanied with warm Gulab Jamun (veg)
Entrees
Rice, corn and cheese balls (arancini), aioli, green mint and coriander chutney and lemon pearls (veg)
Seekh kebab – lamb mince infused with a special selection of masalas, skewered, and cooked in our charcoal tandoor (gf)
Mains - 9 PLACES REMAINING
Butter chicken (boneless) – tender pieces of chicken, marinated overnight, and simmered in a silky tomato creamy sauce. Served with rice and naan (gf without naan)
Lamb korma – boneless lamb with onion, yoghurt and cashew nut paste, finished with cream. Served with rice and naan (gf without naan) (gf)
Desserts
Malai Kulfi with Rabri – traditional Indian ice cream with saffron and cardamom (gf) (veg)
Shahi Tukda – bread pudding , soaked in rose and cardamom scented sugar syrup, and topped with rabri (veg)
Entrees
Curry puffs (2 pieces) (veg)
Chicken and corn soup
Mains - 10 PLACES REMAINING
Sweet & sour pork – an iconic Chinese recipe and classic Cantonese dish, this recipe is very pleasing to the palate because of the flavoursome sweet and sour sauce. Served with rice.
Chicken Nasi Lemak – considered the national dish of Malaysia, it consists of fragrant rice cooked in coconut milk and pandan leaf. It is accompanied with a sambal (spicy sauce) curry chicken, hard boiled eggs, slices of cucumber and peanuts
Desserts
Pulut Tai Tai – sticky rice cooked in coconut milk and pandan leaves, then pressed into moulds, sliced and spread with delicious and creamy kaya jam (vegan) (gf)
Peanut Mochi – delightfully chewy, mellow little pillows of rice-based dough filled with peanut and sweet bean mixtures (vegan) (gf)
Entrees
Fried calamari rocket salad with pickled radish and sumac (gf)
Fried haloumi with honey and golden raisins (gf) (veg)
Mains - SOLD OUT
Marinated lamb shoulder with tabbouleh and hummus (gf)
Barramundi with cauliflower puree, bok choy and parsley oil (gf)
Desserts - SOLD OUT
Mars bar cheesecake
White choc and passionfruit mousse (gf) (veg)
Note: Skinny Dog Hotel is only community table – there will be no individual seating.
Entrees
Duck, pancetta and black shallot terrine, grilled sourdough, house pickles (gf)
Spiced cauliflower and lentil salad, smoked eggplant, pomegranate, toasted seeds (gf) (vegan)
Mains - SOLD OUT
Pressed lamb shoulder, chickpea fries, oregano roasted tomato, baharat jus (gf)
Pan-fried barramundi, prawn and wild rice zucchini flower fritter, lemon beurre blanc, capers (gf)
Desserts - SOLD OUT
Dark chocolate mousse, rosemary and whiskey, roasted pear (gf)
Lemon meringue pie, grapefruit granita, candied orange
Entrees - 4 PLACES REMAINING
Vegetarian spring roll with sweet chilli (4 pieces) (vegan)
Vegetarian curry puff with peanut sauce (4 pieces) (veg)
Mains - 2 PLACES REMAINING
Pad Thai with prawns – stir-fried thin rice noodles with prawns, egg, bean sprouts, tofu and garlic chives (gf)
Roasted duck curry – red curry of five-spice roasted duck with lychee, pineapple and sweet basil (gf)
Desserts
Banana with sticky rice (veg)
Banana in coconut cream (veg)
