Tasting Australia 2020 – La Boca Bar and Grill – Nose to Tail & Gin Degustation

It’s that time of year again – you know, the time where the Adelaide really comes alive – and as Mad March approaches, so too does Tasting Australia. As part of this year’s festivities, La Boca is offering a Nose to Tail & Gin Degustation for just $89 per person, which includes five courses and an accompanying gin cocktail for each. Showcasing South Australia’s finest local produce with an Argentinian twist, this dining experience is something you won’t want to miss.

Mojo Pork Roll with Cajun and Bourbon Broth
Enveloped in a beautiful, crisp casing, this mojo roll was filled with incredibly succulent and well-seasoned pork. Accompanied by a hearty, bourbon and ginger infused broth, this dish was just enough to keep you wanting more. Paired with a refreshingly subtle Honey Dew Martini (Applewood gin, honey, simple syrup, fresh basil), this made for a perfect start to the evening.

48 Hour Pork Cheek on Cauliflower Puree with Apple Relish
Slow cooked for 48 hours, this blushing pork cheek was cooked to perfection. But of course, the real question on everyone’s mind is, how was the crackling? An ideal contrast to the silken texture of the cauliflower puree, the crackling was simply divine. Garnished with shallots and a diced apple relish, this dish made for a well-balanced combination of flavours. Paired with KIs Rubarb Haven (KIs wild gin, rhubarb syrup, fresh lemon juice) – a delicately fragrant concoction.

Rolled Suckling Pig with Figs and Endives Salad
Combined with a subtly sweet caramelised fig jam, this rolled pork was both tender and hearty. The refined salad of endives, creamy blue cheese, walnuts and baked pair created an element of freshness, a welcome contrast to the richness of the pork. Accompanied by Night Flower (78 Degrees gin, Mancino Bianco, lavender, citrus, egg white) – a creamy cocktail with floral notes.

Asador Pork Belly Marinated with Stout, with Smashed Chive Potato
This melt-in-your-mouth pork belly, marinated with stout, had a subtle intensity of flavour; and once again, the crackling did not disappoint. Combined with a rich stout reduction, a potato and chive smash, and a fresh garnish, this classically hearty meal was enticingly moreish. Complemented by the deeply aromatic Mad Hatter (gin, absinthe, passionfruit, smoked tea soda, citrus), this was a perfect conclusion to the mains.

Strawberries and Lavender Pistachio Shortcake with Vanilla Gelato
Layers of shortcake, lavender cream and vanilla gelato upon a dense passionfruit base made for an extravagantly aesthetic dessert. With a dusting of white chocolate snow, a drizzle of passionfruit sauce and topped with a pistachio biscuit, this complexly crafted dessert was surprisingly light and fluffy. Paired with the slightly sweet and fruity Blueberry Thyme Farm (78 Degrees gin, prosecco, blueberry, Thyme, citrus), this was a match made in heaven.

Both stunningly beautiful and deliciously satiating, this five-course experience was undeniably great value. Paying homage to Argentinian cuisine while honouring some of SA’s finest local produce, La Boca’s Nose to Tail and Gin Degustation is a must try for all the foodies out there.

Words By Taylor Siemelink


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