Wylie’s dishes made you feel at home, with familiar flavours transformed by progressive cooking techniques into unexpected pleasures. New territories were also traversed. The potency of Wylie’s lamb loin with black garlic romesco was like nothing I’ve ever tasted.
Wylie’s scrambled egg ravioli with charred avocado & kingfish? Brent’s pork belly with wattle, garlic milk and rhubarb? …
2008 Zind Humbrecht Riesling, Alsace, France, (paired with Wylie’s scrambled egg ravioli)
Alex Stupak’s Lemongrass mousse with jackfruit, brown sugar and whole wheat sorbet.
Though full by the 5th course we managed to eat dessert with vigour. Alex’s lemongrass mouse was refreshing, uplifting and empowered us on, anticipative of the next dessert – Chocolate ganache with raspberry, long pepper and ricotta. A perfect end to a gratifying meal.
Brent Savage also showed us his new book, “Bentley – Contemporary Cuisine” which will be out on the shelves in early November… full of photographs and step by step instructions on techniques like sous vide, dehydrating and smoking.
Will definitely be grabbing myself a copy.