Farm, Field and Table: The Chicken Dinner

A whole-bird dinner celebrating one of Victoria’s most trusted farms, from egg to bone. Nothing wasted, everything delicious.

Chef Mike McEnearney’s produce-first generosity is combined with his craft and whole-use ingenuity in a menu that honours the bird in its entirety, from egg to broth, skin to fat, liver to bone. It’s a feast of comfort, conscience and creativity. An honest celebration of the farms and fields that feed us.

This dinner traces the journey of a pasture-raised chicken through five thoughtful courses that honour every part of the bird. Expect rich broths, crisp skin, bright pickles and garden herbs. A meal about generosity, resourcefulness and what makes food truly good.

Part of the Melbourne Food and Wine Festival.