Adelaide Food Central was invited to Windy Point Restaurant to sample the Summer Degustation 2015 menu. All food and drinks were provided by Windy Point Restaurant free of charge.
Windy Point Restaurant is one of my favourite dining destinations in Adelaide, particularly for that special occasion. Using fresh quality ingredients, the dishes are picture perfect and consistently tasty. Together with the intimate atmosphere, exceptional service and picturesque views of the city, diners are almost guaranteed a memorable dining experience.
The House Made Olive Bread was served with Hindmarsh Valley butter. The bread was freshly baked, the outside nice and firm, and the inside was soft and spongey. The inclusion of olives makes the bread slightly salty and you can just detect subtle hints of fruitiness. The butter is soft and delicate, and melts easily in the warm bread.
The Chilli French Beans are served with a rosemary and garlic custard, parsnip chips and mushroom pangrattato. The beans are cooked till they are a little softer than al dente and the subtle heat from the chilli gives you a slightly warm sensation. The custard has nice herb flavour and is complimented well by the crunchiness of the parsnip chips.
The Huon Ocean Trout Carpaccio consists of squid ink aioli, citrus crisps and smoked paprika oil. The thin layers of the ocean trout are smooth and silky, and are well complimented by the smokey paprika oil. The citrus crisps add a crunchy texture with a touch of zest, while the aioli creates a gorgeous colour contrast.
The St Vincent Gulf Snapper Fillet is served with olive braised octopus, smoky leek and skordalia. The snapper fillet is soft and delicate, and perfectly cooked. The octopus has a slightly firmer texture and works well with the fish. The leek is firm but delicate, and has a lovely smokey flavour. It works naturally well with the subtle hints of garlic in the skordalia.
The Eunju Gui Pork Belly comes with a pineapple chutney, apple caramel and carrot salad. The pork belly was well marinated, tender and succulent, and the top was slightly caramelised. The crunchy pork skin was chopped up and mixed with the salad. I could see the Vietnamese influences in this dish.
The Lacquered and Confit Duck Leg comes with a spiced pumpkin tart and kohl rabi remoulade. The duck was tender and succulent, and the skin was soft and moist. I usually prefer my duck skin to be crispy, but this was just as good. The pumpkin was soft and delicate, and encased in a firm tart shell. The remoulade was soft and delicate, and combined all the ingredients well.
The Fullblood Sher Wagyu Rib and Seared Sea Scallop is served with a carrot and cumin velvet, charred broccoli, orange and peanuts. The beef was soft and delicate, and easily fell apart. The scallop was perfectly cooked with the inside tender and juicy. The crunchiness of the peanuts was balanced by the zest of the orange and the sweet spiciness of the puree.
The Belgian Chocolate and Hazelnut Palet comes with a brandy snap crumb and blood orange sorbet. The chocolate was rich and decadent with a silky smooth centre and a crumbly base that was a pleasant surprise. The sorbet was in direct contrast to the chocolate as it was light and refreshing, and provided an exciting burst of zest.
The standard Windy Point restaurant menu already has an impressive list of offerings, but with the introduction of the new degustation menu, the whole dining experience is taken to a new level. The full seven course menu allows diners to sample some of the best produce that is available in Australia. Combine that with specially paired wines for each dish and the experience will be a truly memorable one.
WHERE: Windy Point Lookout, Belair Rd, Belair