Malt Dining is celebrating all things green and grown with their upcoming Vegan Degustation. For $105, the evening is set to offer six-courses of ground-grown goodness, starring the likes of heirloom pumpkin, barbecue eggplant, and mountain pepper noodles. Each course will be paired with matching wines supplied by renowned Brisbane sommelier, and director of Cuttings Wines, David Bone.
The evening’s degustation will take place at the Attic Restaurant, found upon the top floor of the Malt Dining building. You’ll be forgiven for forgetting that you’re sitting in subtropical Brisbane, or mistaking the venue for being set in an American East Coast city. The room is absolutely stunning. Light bounces off the surrounding trees and spills through welcoming windows into the room. The interior features exposed brick walls, trimmed with dark timber, all overseen by an impressive bar.
The Attic Restaurant provides the perfect backdrop for what is sure to be an exquisite display of culinary skill. Executive Chef Andy Birse is pleased to offer Brisbanites the opportunity to experience the highest level of vegan dining at a hatted restaurant. Equivalently, Sommelier David Bone is excited to have taken upon the task of pairing each of the six courses with appropriate vegan wines, as well as hosting what is sure to be a stunning evening.
The Menu is as follows:
Raw beetroot, rhubarb, wattleseed and horseradish 2017 Jericho Fiano – Adelaide Hills, SA
Mountain pepper noodles, pine mushrooms and seaweeds 2017 Grosset ‘Alea’ Riesling – Clare Valley, SA
BBQ eggplant, roast pepper, lentil jus 2016 Poggerino ‘Aurora’ Rosato – Tuscany, Italy
Heirloom pumpkin, chestnut, rice, persimmon 2016 Battle of Bosworth Touriga Nacional – McLaren Vale, SA
Jerusalem artichoke, fermented sunflower sorbet Palate cleanser cocktail by Malt Bar
Bitter chocolate, quince and olive oil Dutschke ‘Sun Dried’ Shiraz 375ml – Barossa Valley, SA