April Harvest Lunch — Mussels Bourride
We’re passionate about cooking and eating with the rhythm of the harvest calendar — embracing the seasonal cycle of produce as the weather cools, rains, frosts, and eventually warms again. To honour this natural flow, each month we offer a weekday lunch special that celebrates locally grown, in-season produce.
As autumn continues into April, our chefs are preparing mussel bourride. It's a classic French dish that takes inspiration from the Mediterranean, bringing together the flavours of the sea and the richness of a saffron-infused broth. Mussels harvested by Harry from Flinders Mussels are simmered in a blend of herbs, garlic, and white wine, before being served with parsley and a squeeze of lemon for freshness — a lovely dish for the cooler, crisp days of early autumn.
Only available for lunch, Monday to Friday in April.
Our Producers
Our relationships with local producers and suppliers is what makes Cumulus Inc. what it is, keeping us motivated and enthusiastic about the next great flavour combination or how a single, fresh ingredient can sometimes be enough.
We sourced April’s mussels from Harry at Flinders Mussels. For over twenty years, Harry has been harvesting blue mussels in the Flinders Aquaculture Fisheries Reserve. Here, the mussels thrive in their dynamic environment, fed by the tides entering and exiting Westernport Bay.
