Feature image by Duy Dash.
With most restaurants and cafes adjusting to new restrictions, you’ve seen it all up for delivery or take away — every comfort food under the sun, cheese platters, meal packs, you name it — but you haven’t seen this.
Topiary, a hidden gem nestled in the foothills, is serving up the most incredible at home menu.
Launched at the beginning of April, the menu features a number of options, including:
- A box of weekly basics with freshly baked sourdough, cultured butter, free range eggs, milk, and bouquet of fresh herbs.
- A weeknight meal of pumpkin soup, sourdough bread, and a lemon whipped cheesecake dessert.
- A a scone pack, including four scones, autumn fruit jam, and dollop cream.
While that all sounds amazing, the real show-stopper is the Topiary Tasting Menu — a truly fancy affair, guaranteed to turn any typical dining room into a fine-dining experience.
Head chef, Kane Pollard, tells us the team never thought they would have to bring Topiary to their customers, thinking the menu wasn’t suited to take away and delivery options.
In being forced into a position where it had to be, Topiary stumbled across a new business opportunity.
The first few weeks has seen a surge of Topiary fans near and far alike jump at the chance to support the take home Tasting Menu, and it’s easy to see why.
The Tasting Menu includes breads, snacks, a main, and a dessert — recreating the same experience you would have had in the restaurant itself during one of their indulgent Tasting Menu experiences.
Start with the house baked bread and flavoured butter, before diving into your snacks. These include:
- Thyme oil confit Yumbah abalone with abalone XO mayonnaise and sour kohlrabi.
- White Port Lincoln sardines on spent corn-husk sourdough with pickled onions and alyssum.
- A head-to-tail pork press with pickled quince finished with the glaze of the quince pickle reduction.
- Chicken liver pate and dehydrated D’Agen plums between red love apple crisps that have been pickled and dried down.
The following course is the current version of their Lamb in the Weeds, featuring skin and bone borsch and confit lamb neck that has been cooked in its own fat overnight, with house cultured yoghurt, freshly sliced heirloom beetroot, and seasonal weeds.
Make sure you’re sitting down for this next one, because the Fallen Leaves dessert is one of the prettiest desserts we’ve ever seen.
Indulge in citrus whipped cheesecake with a stone fruit jam centre, curled fresh persimmons, finished with Anzac biscuit crumb and carrot leather.
Everything is prepared and comes preassembled for you, with a few minor exceptions. The Tasting Menu comes with a card that includes instructions on how to do the finishing touches and plate up at home — keeping things as easy as possible, while maintaining that elegant and creative Topiary touch.
While the menu has mostly stayed the same this month, Kane and the team are looking to change things up on a monthly or even forth-nightly basis, so keep an eye out.
The Topiary take home menu is available for delivery and pick up on Thursday, Friday, and Saturday and it is recommended that you order ahead if you can.
If you want to get your hands on some of this impeccable deliciousness, get in touch with the Topiary team via topiaryathome.com.
You can find Topiary at 1361 North East Road, Tea Tree Gully 5091.
Keep up to date with them on Facebook or Instagram. You can also find head chef, Kane Pollard, on Instagram at @chefkanepollard.
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