Delight all your senses with an unforgettable dining experience.
The breathtaking natural surroundings and the culinary delights on your plate are truly exhilarating! This is more than just a dining experience; it's a moment to cherish forever.
Tali Wiru means "beautiful dunes" in the local Anangu language, capturing the magic of dining under the southern desert sky.
This open-air restaurant has no walls, but offers magnificent views of the distant domes of Uluru and Kata Tjuta / Mount Olga, creating a unique atmosphere along with the tranquility of the desert night.
Each course of this unique four-course dinner is infused with ancient local ingredients.
Each dish is crafted to honor and highlight the quality and characteristics of every ingredient, harmoniously bringing them together.
Savor dishes like Victorian chestnut and celery velouté, wild Moreton Bay bugs - slipper lobsters, wattleseed-crusted Dorper lamb loin or roasted market vegetables, with crystal ice plant as the main course.
For the main course, you can choose from Glacier 51' toothfish, Darling Downs Wagyu ribeye marble 6+, or wild forest mushroom risotto.
Desserts include chocolate deli, desert honey, and Kakadu plum mousse, or a homemade cheese board.
Each dish is carefully paired with premium Australian wine.
(For reference only, actual dishes may vary.)
This product is not suitable for children under 15 years old.
Approx. 4 hr 15 min duration of visit
*Tour departs 1 hour before sunset
Operates from April to October each year
You don't need to purchase an Uluru-Kata Tjuta National Park admission ticket to participate in the activity.
Menu (for reference only, actual items may vary daily):
AMUSE BOUCHE
Victorian chestnut and celeriac velouté (gluten-free, vegetarian)
truffle pearls enoki
Penfolds xThienot Brut Rosé Champagne
ENTRÉE
Wild Moreton Bay bug-slipper lobster gf
Muntrie pomegranate glaze | ice plant | native finger lime caviar | lemon myrtle beurre blanc
Penfolds Cellar Reserve Riesling, Polish Hill River Clare Valley
Wattle seed dusted Dorper lamb loin SA
Pepper berry aioli grilled kipfler potatoes | wilted arugula
Penfolds Cellar Reserve Coastal Cabernet Sauvignon
Grilled market vegetables with crystal ice plant (GF/V)
Grilled sweet potato with red and green bell peppers
Caramelized courgettes, red onions, quandong, beetroot jam, and apple balsamic reduction
Dessert
Chocolate Delice
Quandong and blackberry compote with chocolate and pistachio crumble
vanilla fairy floss wattle seed and dark chocolate gelato
Penfolds Father Grand Tawny (10 y.a.), served slightly chilled
Desert honey and Kakadu plum mousse
Desert honey mousse with Kakadu plum compote
matcha sponge honey tuille
Penfolds Cellar Reserve Viognier, Barossa Valley
Homestead cheese board
Burnie Tasmania soft brie
Gippsland mature cheddar
King Island blue
Granny Smith apple and quandong compote
Truffled bush honey artisan lavosh
Penfolds Cellar Reserve Viognier, Barossa Valley
Father Grand Tawny (10 y.o)
