Variety on King William has released their Asian inspired menu for this year’s event, coinciding with the announcement that 10 additional tables have been released to the popular event which sold out a few days ago.
“This event is now in its fifth year, and despite being a tricky event to pull off, the uniqueness and wow factor that the event delivers for the road has meant that it continues to grow in popularity year on year.” said John Karran, Chairman of the Variety on King William steering group.
Not only will guests be treated to a runway show featuring the best spring/summer trends but they will also enjoy a four course Asian inspired menu by some of the road’s best restaurants.
The event will bring Ichitaro Dining, Light Bulb Cafe, Parisi’s, Stumps Bistro, Mulots Patisserie and By Blackbird out from the kitchen and onto the road to showcase their Asian inspired menu. The chefs and restaurants have collaborated to present a delicious menu which reflects the Escape to the Orient theme paying tribute to Adelaide’s love affair with China.
The food will be matched with fine SA wines from Fox Gordon, Wicks Estate and Tomich Wines which have all been generously donated for the event.
Adelaide Food Central, along with other guests, were invited to sample the Escape to the Orient menu, and we can safely say that the menu will be a crowd pleaser which will delight the fashion savvy crowd.
Our first stop on the progressive food journey was to Ichitaro Dining. Served up on a slate was Soy poached tuna with a roasted garlic ponzu dressing, and a Avocado, tomato and onion salad quinoa sushi with yuzu pepper mayo. The tuna had a lovely silky smooth texture with the pungent flavours of the ocean being replaced by citrus and soy sauce. The sushi on the other hand, was light and refreshing, and the mayo added an interesting combination of citrus undertones and spiciness. These two dishes were matched perfectly with the 2012 Wicks Estate “Pamela” Sparkling which had notes of brioche and hints of fresh cut apple on the palate.
For entree, we were at the Light Bulb Cafe for their Soy and mirin glazed chicken with grilled la vera haloumi, pickled shiitake mushrooms, beetroot and crispy shallots salad. The chicken was tender and succulent, and the soy based marinade was complemented by subtle saltiness of the haloumi. The beetroot added a lovely natural sweetness while the shallots provided good textural contrast. The Tomich Wines 2015 Woodside Vineyard Sauvignon Blanc pairs well with this dish, particularly with the presence of lime and passionfruit on the palate.
The first main course was at Parisi’s with their Petunia “king reef” NT barramundi fillet marinated with sumac and coriander, topped with seasonal bok nee mushrooms (black fungus) blended with fresh spring onion, carrot and capsicum salad, served in a seafood bullion. The generously sized barramundi fillet was soft and delicate, and was immersed in a bowl of bullion, which to us, had a light and subtle curry flavour. The dish was topped with fresh vegetables, which was perfect with the 2016 Wicks Estate Sauvignon Blanc that provided acidity and tropical fruit to the palate.
The next main course was at Stumps with their Holco master stock pork belly, rice noodle salad, nahn jim, salted caramel peanuts and fish floss. The slow cooked pork belly was more than generous in size, and the meat simply fell apart. On the side was a rice noodle salad that was fresh and crispy, and complemented by the crunchy peanuts. All the elements of the dish were brought together by the tangy nahn jim dressing. Paired with the Fox Gordon 2013 By George Cabernet Tempranillo, the delicious drop added good flavour contrast with notes of mint and blackberry.
As we always say, no meal is complete without dessert, so why not have two? Desserts were provided by By Blackbird and Mulots Patisserie with both eaten at the former. By Blackbird provided The Red Empress, an Asian themed dessert made from shoux pastry which was much like a fortune cookie. Guests were told to eat carefully as your fortune was contained in one of the components of the dessert. The choux pastry was puffy and crisp, with the bottom choux filled with a beautiful thick custard.
Mulot’s Patisserie provided Lychees encased in mango and passionfruit mousse with diced mango and a strawberry and passionfruit coulis. The mousse was smooth and creamy with fruity flavours of mango and passionfruit. Right into the centre of the mousse was a piece of lychee which gives it it’s Asian inspiration. Complemented by the fruit components surrounding the dessert, it was a perfect way to end the meal.
Variety on King William is on Friday 21st October 2016 from 12pm-3:30pm. Tickets cost $150 per person or $1500 for a table of 10 and can be purchased online – http://www.kingwilliamroad.com.au
Variety on King William proudly supports Variety SA – The Children’s Charity.
Don’t forget, that if you can’t make the “Variety Lunch”, you can still see all the highlights including the fashion show, whilst enjoying coffee or lunch at one of the road’s many cafes and restaurants.