Stel­lar Su­bi­aco menu

Western Suburbs Weekly - - Food -

THE Su­bi­aco Ho­tel re­cently launched its au­tumn/win­ter menu with a VIP event in the ho­tel’s Stel­lar Lounge.

The beau­ti­ful old-style room on the top floor of the ho­tel is ideal for small events and was just the right place to try out the ho­tel’s new menu. De­signed by ex­ec­u­tive chef David Whit­ting, the new menu fea­tures warm, hearty dishes in­clud­ing slow­cooked lamb shoul­der pap­pardelle, ca­pers, spinach, porcini crème ($37) and the grass­lands sir­loin with hand-cut chips, mixed leaves and bear­naise ($44).

For en­tree I had to skip the spanner crab tart­let with av­o­cado and avruga caviar be­cause of my av­o­cado al­lergy, but my main of wild for­est mush­rooms, spelt, egg yolk pasta with parme­san crème and poached duck egg ($28) was a great way to start.

Cooked per­fectly, the pasta was melt-in-your-mouth good, while the mush­rooms, parme­san creme and poached egg com­ple­mented the dish.

For dessert, a se­lec­tion of lemon meringue, cap­puc­cino eclair, rasp­berry mac­aron and val­rhona choco­late gateau with Chan­tilly cream made up the petit fours.

Petit in­deed, they were the per­fect fin­ish to a beau­ti­ful evening.

The Stel­lar Lounge is avail­able for event book­ings. For more in­for­ma­tion, email events@subi­a­co­ho­tel.com.au.

With Belinda Cipri­ano

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