Melbourne’s fire-focussed Vietnamese restaurant, Firebird, is set to host an extraordinary Beak to Feet Dinner on Wednesday, 3 July.

In collaboration with Aurum Poultry Co., this one-night-only event promises a six-course menu celebrating every part of the bird.

Innovative Six-Course Menu

Executive Chef Scott Lord and his Firebird team have crafted a menu that highlights the versatility and richness of Aurum’s Fook Wong Chicken and Moorabool Valley Duck. Inspired by Hanoi’s “chicken street,” where any part of the chicken is available cooked in various ways, this menu aims to bring that excitement with a unique Firebird twist.

Menu Highlights

The six-course dinner includes a range of inventive dishes:

Snacks

• Vietnamese 5 spice, pâté, cocoa, burnt quince, bánh mì quết
• Yellow skin, whipped Laughing Cow cheese, tomato sate
• Scotch quail egg, duck egg relish

Small Plates

• Smoked pullet salad, puffed wild rice

Cleanser

• Roasted chicken wing garum pho

Middle Course

• Prawn and cockerel neck sausage, sharing leaves

Main and Sides

• Fire roasted duck orange, excellent sauce, burnt ginger orange relish
• Clay pot chicken fat rice
• Papaya salad, nuoc mam, crushed peanut

Dessert

• Condensed milk parfait, chicken skin crumb, sesame

Chef’s Insights

Chef Scott Lord is thrilled about this collaboration. He notes that Australian diners are increasingly open to consuming all parts of the animal, and this event puts chicken in the spotlight. “The products from Aurum Poultry Co. are a pleasure to work with, and I am excited for guests to try this special, one-off poultry-focused menu. Dishes are punchy yet fresh with Vietnamese-inspired elements cooked over the fire,” says Lord.

One standout dish is the Vietnamese 5-spice, slow-grown cockerel pâté with cocoa nib and burnt quince on bánh mì quet. This dish is unique, with the pâté’s rich flavour intensified by the cocoa, melting into the warm bánh mì quet served straight from the wood oven and slathered with charred quince.

Optional Drinks Package

For an additional $56 per person, guests can enjoy a carefully curated drinks package, which includes:

• NV Andre Delorme, Crémant de Bourgogne, blanc de blancs brut with snacks
• 2022 Patrick Sullivan ‘Gippsland’ Chardonnay, Gippsland, VIC with small and middle courses
• 2022 Gentle Folk ‘Scary Gully’ Pinot Noir, Basket Ranges, SA with the main course
• Autonomy Amaro, on the rocks with dessert

Event Details and Booking

Firebird x Aurum Poultry Co.’s Beak to Feet Dinner will take place on Wednesday, 3 July from 7:00 pm. Tickets are $79 per person, with a matched drinks package available for $56 per person. The event caters to gluten-free and dairy-free diets.

For bookings, visit Firebird’s reservation page. Don’t miss out on this unique culinary experience that promises to be a memorable evening.