Fizz: A Fermentation Degustation ft. Alberta's

Fermentation is the strange, alchemical process by which living bacteria and yeast transform our foods – the ‘cold fire’ that converts dough to bread, and fruit to wine. Strange as it may be, bacteria and fungi play a key role in countless modern staples; from hot sauce to salami.

For one night only, Servo is thrilled to be partnering with chef Ben Ing from Albertas, ex head-chef at the legendary three-Michelin-starred Noma in Copenhagen, to create a unique set menu dinner, showcasing pickles and ferments both familiar and unusual…Servo head chef Tabitha Khoo will be joined by Ben as he shares with you a little taste of Albertas and their unique culinary approach offering insights and stories along the way.

Championing south-west produce and hospitality, Alberta’s is located in the heart of Busselton/Undalup. Albertas is renowned for their expertise in pickling, fermentation and produce driven food. Working closely with growers and farmers that share such values. Inspired by these relationships, nature and sustainable produce they are able to provide hyper-seasonal, ethical, and bloody delicious food.

To complement your unique fermented feast you can optionally pair your meal with some of the most ancient and desirable ferment of all: alcohol. Our beverage manager Tony Roche has meticulously crafted a bespoke à la carte menu available only for this special evening. The menu will feature fermented beers from Wildflower. Wildflower ferment their ales with a diversity of yeasts and bacteria collected from flowers native to NSW.  Diving deeper into the world of fermentation, the menu boasts a diverse selection of beverages all made using modern minimal-intervention methods - think "natural" wines and beverages fermented with wild yeast strains.

Servo and Alberta's would each like to acknowledge the Traditional Custodians of the land we live, work, and create on: the Whadjuk and Wadandi people of the Nyoongar nation. We pay our respects to Elders, past, present, and emerging.

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Menu

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Peach & jalapeno highball with jasmine kombucha

Fried pickles, black lime taramasalata

Cured fish in kelp seaweed, green sauce, preserved citrus, caviar 

Seasonal soup, vinegar, house-made creme fraiche, lacto pickles, sourdough

20-day Koji dry-aged Stirling Ranges Striploin

String beans with miso bagna cauda, tempeh, edamame, and natto

Clafoutis, honey berries, apple kombucha custard

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Drink Specials Menu

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Beer

Wildflower Organic Table Beer

Blasta Brewing ‘Rampant Raspberry’ Fruited Sour

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Wine

Ghost Rock ‘Supernatural’ Pet-Nat, Tasmania

Sittella ‘Avant-Garde’ Albarino, Swan Valley

Vallee Du Venom Syrah, Margaret River

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Cocktail

Peach & Jalapeno Highball

Tequila, blood peach, jalapeno, lemongrass, jasmine & green tea kombucha

Treasure Island

Rum, coconut, pineapple shrub, cinnamon

Both Available as Non-Alc

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Kombucha

Kommunity Brew Jasmine & Green Tea