Summer Hill cafe Plunge 46 is launching its latest pop-up instalment this week, inspired by the concept of sustainable, “true Australian” flavours.

In 2015 it served English Roast dinners and last year offered a Greek feast.

Next up is a pop-up with catering company Oar & Anchor. Owner Jordan McKenzie (recently of Cho Cho San) loves modern Australian cooking, which stemmed from his upbringing on a farm in Young, NSW. “There’s an emphasis on what Australia has to offer – local ingredients, seasonally sourced, all of which are mindful of our environment and what it can produce,” says McKenzie.

Dishes include cold smoked kangaroo, served with sheep’s curd from Grandvewe, a family-owned company in southern Tasmania. It uses the whey from the same cheese to make vodka and vanilla bean whey liquor. The latter will be used in a poppyseed cheesecake dessert at the pop-up.

Other dishes will include smoked leek with wattle seed butter and hazelnuts from Tasmania’s Hazelbrae farm; fire-roasted beetroot with clover honey; and damper. Native ingredients such as gubinge (Kakadu plum), mountain pepper leaf, finger lime and Davidson plum will be used throughout. Local beers and wine will also be served.

The Oar & Anchor pop-up will be held on Thursdays to Saturdays, from May 25 to July 8. Reserve your table via email.

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This article was updated on January 15, 2019.