I hadn’t tried some of the flavours on this dish before, but they worked together and overall, it was a promising start. The trout was light and refreshing with subtle beetroot flavours and worked well with the smooth chive mousse and sweet wafer. This dish was probably the least “dairy” of all the dishes. The first course that hit the table was the beetroot cured trout with fromage frais, chive and pickled cucumber. We got our first taste of Pepe Saya at the first series last year and have been addicted ever since! This is a creamy and smooth handchurned butter that has quite a light flavour and it was almost too easy to mop this all up with the side of bread. Some Pepe Saya butter encased in stone sat on the table teasing us before the meal had even started properly.
We paid a visit to the first series A Taste of The Dairy which showcased a range of dairy based products (mostly cheese, yum!) with a range of European cooking techniques. A Taste of Foraged Feasting – July 14th – August 11thĮach series costs $110 for five courses (or $150 with matching wines), or $80 three courses (or $100 with matching wines).A Taste of Head to Tail – May 19th – June 14th.A Taste of The Dairy – April 1st – 30th.After a successful last year, three more series have been introduced this year including: Last year, Cafe Opera at the InterContinental Hotel introduced their “ A Taste Of…” food series – a degustation showcasing and supporting local produce.
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