Building on the themes of the Food Cultures symposium, join us for an intimate one-night-only dinner cooked over coals by Louis Couttoupes (Onzieme) in the Capital Brewing beer garden. Served family-style, the pescatarian menu will be local, seasonal and circular, incorporating ingredients produced from the byproducts of Capital Brewing's brewing process. All organic waste will be diverted from landfill with the help of black solider fly larvae at Goterra’s nearby facility in Fyshwick. Limited tickets available.