Ayers Rock Resort’s exclusive Indigenous dining experience Tali Wiru, meaning beautiful dune in local Pitjantjatjara, will celebrate its tenth anniversary when it re-opens on 1 April.
This premium dining event is highly sought after by guests who are looking for a deeper cultural experience. It caters for only 20 diners in an intimate dune-top setting overlooking Uluru and Kata Tjuta and is operated exclusively by a dedicated Indigenous food and beverage team.
On arrival, Tali Wiru guests are served Champagne and canapés while watching the sun set over Uluru, with the sounds of a digeridoo as the musical backdrop. During this time there is a discussion and tasting of the native ingredients that feature on the evening’s menu.
As night falls guests enjoy a four-course table d’hôte menu featuring creative uses of native ingredients, complemented by premium Australian wines. A storyteller shares tales of Indigenous culture and the southern night sky, with the evening ending around the fire pit with a hot chocolate or cognac
Tali Wiru returns for its 2022 season with a menu celebrating the diversity of Australian native ingredients sourced from across the country, including Green Ants wild-harvested in the Northern Territory’s Top End, Quandongs from Alice Springs, Desert Lime and Saltbush from South Australia. Other ingredients featured include Desert Oak pods, similar to those found in the dunes around Tali Wiru, Pickled Muntries, and Wattle Seed traditionally used in desserts and baking.
In 2022, the menu showcases canapés such as Paroo Kangaroo Tartare; Blue Swimmer Crab with wasabi leaves, piccalilli and quandongs; Gin Compressed Cucumber with green ant and celery salt and Pan Seared Scallops with Duck Foie Gras and Desert Lime, followed by an Amuse Bouche of Celeriac Espuma, truffle pearls, black garlic and macadamia nuts.
Entrées include Port Lincoln Kingfish Sashimi served with pickled muntries, torched scampi, native warrigal greens and quandong coulis; Boston Bay Pork Belly with Green Ant Gin infused fennel, Kakadu plum compote, caramelised Davidson plum and creamy cauliflower; and Black Rice Truffle Risotto.
Mains include Wagyu Beef Fillet with aged king brown mushrooms; Glacier 51 Toothfish with desert lime, and a lemon myrtle and caper cream; and Organic Miso Eggplant with seablite, lemon myrtle goat curd and rosella powder.
To finish, desserts such as Desert Lime Brulee with a wattleseed meringue, Textures of Chocolate with quandong and blackberry compote, vanilla fairy floss, wattle seed gelato and hot chocolate sauce, sit alongside Monforte Cheese with Granny Smith apple, quandong compote, truffle bush honey and wattleseed lavosh.
For further information visit: www.ayersrockresort.com.au/tali-wiru