May Harvest Lunch — Dry-aged Ravens Creek pork cutlet, puntarelle, sauce charcuterie
We love to cook and eat with the seasons, embracing the harvest calendar as the weather cools, rains, frosts and warms again. Each month to celebrate this cycle, we offer a weekday lunch addition that highlights in season and locally grown produce.
For our May Harvest Lunch, our chefs are making a dish of dry-aged pork, puntarelle, and sauce charcuterie. For this, puntarelle, a chicory native to Rome, is thinly sliced, dressed, and served alongside a dry-aged Raven’s Creek pork cutlet. Crisp and gently bitter, it provides lovely balance for the rich sauce charcuterie. Have it with a glass of 2021 Shadowfax Little Hampton Pinot Noir from the Macedon Ranges.
Available for lunch, Monday to Friday throughout May.
Our Producers
Our relationships with local producers and suppliers is what makes Cumulus Inc. what it is, inspiring us with a new flavour combination or simply, how a single, fresh ingredient can sometimes be enough.
We’ve sourced May’s puntarelle from Ramarro Farm in The Patch outside of the Dandenong Ranges. Established by former Cumulus manager, Oliver Shorthouse and his wife Lisa, also a Cumulus alum, they grow extraordinary leaves and vegetables for us in the wet and volcanic soil of The Patch, deep in The Dandenongs. Initially working part-time in both businesses, Oliver became a full-time farmer about 5 years ago.
