A New Sunday Lunch Tradition That We Are Totally Here For

Move over Sunday roast, there’s a new kid in town. And he’s a smoky one! 

Locals and visitors can now experience the ancient art of South American open-fire cooking [made famous by the legendary Francis Mallmann] at Osborn House in Bundanoon every Sunday from 12 – 4pm, surrounded by the elements and the magical views of Morton National Park.

Executive Chef, Segundo Farrell spent five years perfecting the art of fire cooking with South American food legend Francis Mallmann himself, and now every weekend, you’ll find him lighting the flames of the asado – the outdoor barbeque – well before sunrise, to take us on an authentic South American dining experience, complete with the iron dome, planchas and infiernillo.

The new Sunday tradition has grown in popularity very quickly, with people traveling from near and far to experience this epic afternoon of food.

We got FOMO and wanted to find out what the fuss was about…. so we went.

We saw.

We ate.

A lot.

And we absolutely loved it.

Take a look at the Osborn House Fire Feast….

By the time guests arrive, the asado is well and truely smoking, the fire is hot and our lunch has been cooking for hours.

And the crew is busy at work preparing our feast…

We arrived [eagerly!] early so had a wander around the stunning grounds, then enjoyed a cheeky pre-lunch cocktail in the bar before heading downstairs where guests are handed a lovely glass of champagne on arrival to ease us into the afternoon.

While the crew are busy cooking, you can sit back, relax and soak up the most beauitful views of Morton National Park.

It’s great to watch the fire cooking in action and Executive Chef, Segundo and his team are more than happy to answer any questions you may have about the process.

The super-friendly Osborn House team begin roaming among the guests with a selection of delicious, hot starters.

Whilst the menu will change seasonally, we were lucky enough to have empanadas with llajua sauce, Argentinian chorizo sandwich with chimichurri, and charred bread with charred orange, onion, coriander, avocado & lime.

YUM! 

A little word to the wise… whilst these delectible starters may be delicious and oh-so-moorish; there’s a feast ahead, so make sure you leave some space for the main event, and then dessert! 

The buffet lunch is the most wonderful spread of dishes.

Everything was packed full of flavour and we struggled to decide what our favourite dish of the day was.

The ocean trout cooked in salt crust cooked in the infiernillo, Wagyu tomahawk rib eye and the hanging Rockaway organic chicken cooked in the domo for seven hours were the stars,but those side dishes? Very close runners up… rescoldo veggies from the domo with herb butter, sweet potato, onions, pumpkin, leeks, red and yellow beetroots [OMG! Delicious], hanging cabbage salad, Duck Foot Farm green salad, crushed potatoes from the infiernillo.

Plus pumpkin, arugula, mint, almonds, goat cheese and Wollumbi Estate olive oil salad, ratatouille from the infiernillo, and beetroots, oranges, mint, chilli, hazelnuts and garlic chips salad.

Even the sauces were incredible!

There was plenty of food and it kept on coming. Being buffet style you could fill your plate and head back for more… if you can! Note our previous comment about going slow with the starters!

And just when you think you couldn’t eat another thing.

Dessert. 

A tough choice between smoked pineapple with The Pines ice cream and charred fruits finished with Frangelico ‘a la plancha’ and mascarpone OR dulce de leche pancake cooked ‘a la plancha’ with charred orange and rosemary.

Either / or – you can’t go wrong!

Join Executive Chef, Segundao Farrell every Sunday at Osborn House in Bundanoon for the Osborn House Fire Feast, an authentic South American dining experience that will leave your taste buds pinging and your appetite well and truly sated! Book your spot online and heads up, word has got out so spots go super quickly. 

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