An enthusiastic band of Bailliage members and their guests gathered at Luke’s Bar at The Lawn, Kangaroo Point. We embraced greenness in accordance with this year’s World Chaîne Day (WCD) theme of “green in all its forms”.

Vice-Conseiller Gastronomique Jeremy Ryland worked with Chef Luis San Martín to craft a deliciously sustainable, upcycled, zero waste menu.

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Oyster duo
one fresh, one with green Pecorino

Arancini with spinach
walnut, Parmesan

Ceviche “mixto”
prawns, mussels, scallops, king fish
macerated in tiger milk

Mushroom stuffed with ratatouille
basil and parsley velouté sauce

“Poke bowl”
mixed leaf, green rice, edamame, radish
carrots, cucumber, avocado, smoked salmon

Creamy chocolate mousse
matcha burger bun pudding
Kiwi fruit compote

An open bar was supplemented by Green Ant Gin (on theme), Champagne Benoît Fils Cuvée Réservée (in magnums), and Pisco Sours.

Maître Rôtisseur Honoraire Dianne Weedon was on point in her zero-emissions mobility vehicle with “Dangerous Dianne” plates. Vice-Chancelier Majella Pugh wore recycled, vegan biker boots.

The Bailliage submitted a large number of photos to the International WCD social media wall. Our fingers are crossed to win another prize in this year’s WCD photo competition.

Majella Pugh
Vice-Chancelier