A 10th Anniversary Dinner with Andrew McConnell & delicious. magazine18th Apr, 2018
You’re invited to dinner with Andrew McConnell…
This year marks Cumulus Inc.’s 10th birthday, and to help celebrate we are hosting a very special dinner event on Monday 30 April, in collaboration with our friends at delicious. magazine.
In this never-to-be-repeated dinner, Andrew will honour his relationship with Victoria’s greatest producers in a seasonal display of dishes. During a night of fun and nostalgia, the four-course menu will showcase the dishes Andrew is most proud of – ones that connect with strong memories and represent his journey as a chef. Matching wines will be supplied by The Wine Society.
Sardines on toast, sweet onion & pine nut tarator
Smoked octopus, aioli & black olive oil Duck waffle, foie gras & prune
Kreglinger Vintage Brut 2007 (Tasmania)
Tuna tartare, goat’s curd & crushed green pea
Crab & cabbage heart salad with sea urchin
Silk purse from a sow’s ear
Pirate Cru Dante Gabriel Vermentino 2016 (Adelaide Hills)
Braised beef short rib, coastal greens, spinach & oyster puree
Bitter leaves, salted ricotta & caramelised walnuts
Roast potatoes, confit garlic & sage
Clyde Park Shiraz 2016 (Geelong)
Salted caramel tart
La Chapelle de Lafaurie Lafaurie-Peyraguey Sauternes 2013 (Bordeaux)
|Where: Cumulus Inc. 45 Flinders Lane, Melbourne
When: 6pm to 10pm, Monday, April 30
Menu: Four-course feasting menu with paired wines
Price: $185 per person
Book: Call (03) 9650 1445 or email firstname.lastname@example.org.
The reservations line is open Monday to Friday 9am to 6pm
Mother’s Day, Sunday 13th May 201817th Apr, 2018
Mother’s Day at Cumulus Inc.
Treat mum this Mother’s Day with a family get-together at Melbourne’s favourite all-day eating house, Cumulus Inc. We’re open for breakfast, lunch and dinner and we’re taking reservations!
Breakfast reservations are available from 8am offering a special Mother’s Day Breakfast Menu at $45 per person inclusive of tea and coffee. Children under 10 yrs are welcome to order from our a la carte menu on the day.
Reservations for lunch and dinner are available from 12pm dining on our Kitchen Menu, served sharing style at $85 per person.
A deposit is required to confirm reservations on Mother’s Day, please contact our team for further information.
As always, we welcome walk-in’s at anytime.
For more information or to book, please call or email.
phone: 03 9650 1445
Put some Spring on your plate!27th Sep, 2017
The arrival of spring brings a brand new dish on the Cumulus Inc menu, featuring light and bright sprouting broccoli, tahini & black barley, the recipe for which our talented chefs are happy to share below. To be enjoyed in good company over a glass of rose whilst you welcome in some long awaited sunshine!
Serves 4 delicious entrée size portions.
2 x bunches of sprouting broccoli, woody ends removed
100g Black barley
1 Punnet Sprouting legumes (Mung beans, peas, lentils & chickpeas)
2tbs Nigella seeds
50g Salted smoked ricotta
250g Greek natural yoghurt
Juice of 1 x lemon
2tbs Extra virgin olive oil
Pinch of salt
Preserved Lemon Dressing
100ml Extra virgin olive oil
Half of a preserved lemon
Half of a garlic clove
One quarter of an apple (any variety)
Juice of one lemon
1 x Pickled Onion
2 x Cornichons
10mls Chardonnay Vinegar
Cover black barley with cold water and bring to a boil, then turn down heat to simmer for approximately 30 minutes or until just tender. When ready, strain and lay out on a tray to cool.
Bring a large pot of salted water to the boil and blanch trimmed sprouting broccoli until just cooked but still crunchy. Have a bowl of ice cold water ready to plunge the broccoli into as soon as they are just right in order to stop the cooking process. Set aside.
Next, make the preserved lemon dressing by blending all of the ingredients except for the olive oil in a food processor. Whilst blending, very slowly add the oil until the dressing is emulsified. Taste for seasoning and adjust if necessary. Set aside.
For the tahini dressing, mix all of the ingredients together and adjust seasoning as required. Set aside.
Warm a pan until hot using 1tbs of oil and add the sprouting legumes with a pinch of salt until warm. Add 1tbs of water to help them cook, take off the heat and mix with the black barley.
Roast the sprouting broccoli on a separate hot pan with a little bit of oil until just lightly charred. Dress with extra virgin olive oil and salt, then set aside.
Now it’s time to assemble!
On each of the 4 plates, place a half bunch of the sprouting broccoli and sprinkle with barberries. Equally divide the tahini dressing across each of the four plates and top with nigella seeds.
In a small mixing bowl, dress the barley and legumes with the preserved lemon dressing and scatter equally across each of the four plates, on top of the broccoli.
Grate or microplane equal amounts of the salted ricotta across each of the four plates. Enjoy!