Stellar Subiaco menu
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 email@example.com.