Last week, Adelaide Food Central was invited to sample The Highway’s “Game Season” menu. All food and drink were provided free of charge.
For the fourth year running, and for a fortnight each year, The Highway goes a bit on the wild side by incorporating game meats, such as wallaby, buffalo and venison, into their menu. Initially, I thought the menu was to promote some sort of sporting event, but it actually refers to animals that are hunted for sport or food. The Highway doesn’t go out and catch the game meats, but instead sources from Something Wild, a local game meat supplier.
The Crumbed Quail Eggs was served with a beetroot puree, pressed red foo potato and micro cabbage. Miniature boiled quail eggs were encased in a light golden brown coating. These tasty delights were balanced by the natural sweetness of the beetroot puree and the firm but delicate red food potato slices.
The Speck Wrapped Wallaby was served with grilled artichoke and saffron aioli. Having never tasted wallaby before, I didn’t know what to expect, but I was pleasantly surprised. The wallaby was tender and succulent, and the meat simply fell apart. It was subtly sweet with delicious smokey flavours, and very similar to pulled pork.
The Native Currant & Tomato Braised Kangaroo Tail was served with mixed radish, frisee salad, and grilled bread. This dish was very rustic and perfect for a cold evening. The kangaroo was moist and tender, and overpowered by the natural sweetness of the currant and tomato. The sides that came with this dish certainly helped balance things out.
The 200g Venison Denver Leg Steak was served with portobello mushroom, celeriac puree and nasturtium. The venison steak was tender and succulent, and still had pinkish centres. It was well complimented by the soft and chewy portobello mushrooms.
The Buffalo Burger came with cheddar, caramelised onion, spinach and kutjera relish in a ciabatta roll. The buffalo patties were very juicy and perfectly cooked. The well seasoned patties were complimented by the natural sweetness of the caramelised onion and relish. The ciabatta roll was firm enough to hold all the ingredients in.
Last, but not least, was the Duck Egg Brulee was served with salted caramel ice cream and pistachio soil. I’d have to say this was the dish of the night. The salted caramel ice cream was simply amazing and the best I’ve had. The brulee was thinly caramelised and covering a rich creamy duck egg custard which had a lovely thick consistency. Mixed together and it was almost heavenly!
For those that want to get on the “wild” side, The Highway’s Game Season menu is only available between May 18-31 in the bistro and lounge bar. Are you game?
Words by Linh Nguyen
WHERE: 290 Anzac Highway, Plympton