What
Down Under Dinner
When
4 – 7 p.m., Sun., May 29
Where
5501 N Hacienda del Sol Rd
More Info
Event page at haciendadelsol.com
Looking for something different to do this Memorial Day weekend? Go ‘Down Under’ and explore Australian and New Zealand food and wine this Sunday at Hacienda del Sol. Sample over 30 wines and food from that diverse area prepared on Hacienda del Sol’s new outdoor parrilla.
Foods from these island nations are driven by local ingredients from both the land and sea. While you won’t find kangaroo on the menu, some traditional items, like yabbies, an Australian freshwater crustacean, will be.
A few of the many Australian and New Zealand wineries represented include Cloudy Bay, D’Arnebeg , Greg Norman, Kim Crawford, Molly Dooker, Wild Berry Estate, and Yalumba Mencies.
Music will be provided by Connie Brannock & Little House of Funk bringing their ‘Cactus Country Soul, Rhythm, Jazz & Blues’ to the dance floor.
In addition, Hacienda del Sol is offering a special package for $149 per night from May 27 through May 30.
‘Down Under’ Dinner Menu at Hacienda del Sol
Selected Dishes
- Salmon & Yabbies – Tossed with chili, garlic, ginger and soy
- Slipper Lobster Lettuce Wraps – With coriander and lime peanuts
- Lime and Lemon BBQ Skewered Prawns
- Green Curry Rubbed Chicken
- Beer Marinated Tri Tip Beef – With olives and garlic
- Lamb Sausage – In tomato sauce
- Chilled Seafood Platter – With shrimp cocktail and crab claws
- Leg of Lamb
Accompaniments
- Mustard cole slaw
- Corn on the cob
- Creamed spinach
- Roasted mushrooms and potato
- Tomato relish, pickle relish, hot mustard
- Green salad
- Cured Meats and Cheeses
Desserts
- Lamingtons, an Australian sponge cake treat
- Apple crisp
- Banana cream pie
- Pineapple macaron
- Vanilla plum bar
- Tim Tams
- Coconut cheesecake
- Chocolate caramel brownies
- Pear almond cake
- Honeydew mint panna cotta
Price is $65 per person plus tax or $45 per person without wine. To make reservations, call (520) 529-3500. For more information, visit haciendadelsol.com.
