Ayers Rock Resort’s Indigenous-inspired, chef-hatted experience, Tali Wiru, now boasts a refreshed menu together with new premium wine pairings, carefully selected by experts from renowned Australian winemaker, Penfolds.
Meaning ‘beautiful dune’ in local Pitjantjatjara language, Tali Wiru is an exclusive four-hour outdoor dining experience set on a dune-top with sweeping views to Uluṟu, Kata Tjuta and the vast Australian outback.
Limited to just 20 guests per evening and operated seasonally from April to October, the experience showcases authentic native flavours and ancient techniques. Chefs use carefully selected produce from around Australia to create culinary masterpieces and bring the landscape to life.
For the first time, all four courses of the table d’hôte dinner have been expertly paired with iconic Penfolds wines by Penfolds Australian Ambassador, Zöe Warrington. Wines include Penfolds x Thiénot Champagne Brut Rosé, Penfolds Bin 311 Chardonnay, Penfolds Cellar Reserve Polish Hill River Riesling, Penfolds Bin 407 Cabernet Sauvignon and Penfolds Bin 28 Shiraz.
New Tali Wiru wine pairings include:
- Penfolds Bin 311 Chardonnay with Glacier 51 Toothfish. The wine’s creamy, nutty complexity rounded out with a mineral finish helps cut through the richness of the fish.
- Penfolds Cellar Reserve Viognier. Penfolds only dessert style wine outside of the very famous fortified collection offers up custard apple, fresh apricot, jasmine florals with a hint of honey and ginger, perfectly enhancing the flavours of Desert Honey and Kakadu Plum Mousse.
As part of Ayers Rock Resort’s continued drive towards sustainability, the new Tali Wiru menu features 99% Australian-sourced ingredients; including lamb from South Australia, chestnuts from Victoria, kangaroo from Northern Territory, and salt bush and quandong from the resort’s own gardens.
New menu items include:
- Shark Bay Scallops with Bowen mango and salt bush salsa
- Wild Kangaroo Loin with caramelised onion and baby herbs
- Quaker’s Hill, Confit Duck Breast with Riverlands emu pate on lavash crisps, with apple cider pickled red onion
- Wild Moreton Bay Bugs with muntrie pomegranate glaze, ice plant, native finger lime caviar and lemon myrtle beurre blanc
- Wattle Seed Rolled Dorper Lamb Loin with pepper berry aioli, grilled kipfler potatoes, wilted arugula
- Victorian Chestnut and Celeriac velouté, truffle pearls, enoki tops
Meanwhile two hero mains have been refreshed:
- Glacier 51 Toothfish – sourced from the Marine Stewardship Council (MSC) certified sustainable fishery in the Australian Antarctic. Served on tossed chanterelles, native warrigal and macadamia gremolata with a Davidson plum-blood orange reduction
- Darling Downs Wagyu Fillet on grilled asparagus spears, caramelized beetroot chutney, Davidson plum-Coonawarra Cabernet jus.
“To taste these dishes under the stars in the presence of Uluru is incredibly special. Centuries of Indigenous expertise has gone into creating this exceptional menu, and the flavours are heightened by the ambience of the Australian desert”, says Matt Cameron-Smith, CEO of Voyages Indigenous Tourism Australia, operators of Ayers Rock Resort.
“We’re thrilled to expand our partnership with Penfolds to further enhance our new Tali Wiru menu and we can’t wait for our guests to experience this culinary journey for themselves.”
The new Tali Wiru pairings extend the partnership between Ayers Rock Resort and Penfolds, which was elevated with the launch of the ground-breaking Wintjiri Wiru in 2023. Each night the Wintjiri Wiru Sunset Dinner sees more than 1,100 choreographed drones, lasers and projections tell an Aṉangu chapter of the ancient Mala story, complimented by gourmet native fare and select Penfolds wines.
Tali Wiru was recently awarded a 2024 Australian Good Food Guide Chef Hat and Readers’ Choice Award, becoming the highest rated restaurant in the Northern Territory.
To book Tali Wiru or for more information, visit your local travel agent, www.ayersrockresort.com.au
or phone 1300 134 044.
