Menu launched for Long Table Dinner

Long Table Dinner event manager Tanya McDonald (front left) with Lyn Levy, Melanie Watkins, National Hotel head chef Kestrel
Urban, Paul Davies, Jo Smith and Karl Bullers enjoy an early taste of the long table lunch menu.
Long Table Dinner event manager Tanya McDonald (front left) with Lyn Levy, Melanie Watkins, National Hotel head chef Kestrel Urban, Paul Davies, Jo Smith and Karl Bullers enjoy an early taste of the long table lunch menu.

MOUTHS will be salivating with the launch of the menu for the Fremantle Long Table Dinner.

The dinner will take place on November 28 with an expected 800 guests seated and tucking in along almost 500m of High Street.

Proceeds raised at the dinner will go towards St Patrick’s Community Support Centre.

On the menu, released last week, is a roast turkey and triple cream brie tart with cranberries and parsnip crisps for the entree.

There will be a feasting main course designed to be shared, which includes glazed ham with coriander and fennel, thyme and garlic roast chicken with red grapes and pancetta, sage and onion stuffing, pigs in blankets and gravy.

Plenty of sides and shared dessert platters will round out the experience.

National Hotel head chef Kestrel Urban said the menu was inspired by Christmas, and the big number of guests to feed.

“The idea of the feasting main course was to bring people together and to capture elements of Christmas, including the turkey and the ham,” he said.

Little Creatures will supply beer while there be wine from Leeuwin Estate and Sandalford Winery, and John Butler will be among the live acts performing.

Tickets are available via www.fremantlelongtable.com.au.