The new Black

Avon Valley Gazette - - NEWS - Sarah Brookes

There's a buzz in the air at the High Wy­combe, with new head chef Troy Black tak­ing the helm in the kitchen.

THERE’S a buzz in the air at the Wiki, with new head chef Troy Black tak­ing the helm in the bustling kitchen, dishing out con­tem­po­rary Aussie pub grub.

Black has banked up two decades in the in­dus­try and said while clas­sics such as the chicken parmi and the Wiki beef burger would al­ways be a menu main­stay, there was a cor­nu­copia of op­tions to tempt taste­buds, from the siz­zling pork and prawn hot­pot to freshly shucked oys­ters.

Known for its laid­back, gen­er­ous pub fare, the High Wy­combe Tav­ern was lively for a Wed­nes­day af­ter­noon and prov­ing a mecca for se­niors, with $ 10 lunch spe­cials from Mon­day to Wed­nes­day.

Our party of four kicked off pro­ceed­ings with a fresh serv­ing of br­uschetta. The warmed baguette was piled high with diced tomato, span­ish onion, a driz­zle of olive oil, coarse salt and basil.

The half- shelled oys­ters came two ways and were beau­ti­fully pre­sented – freshly shucked wine vine­gar and lemon and Kil­patrick – classic flavours with that ba­con crunch and the salti­ness of Worces­ter­shire sauce.

The por­to­bello mush­rooms were grilled to per­fec­tion and served with roasted veg­eta­bles and parme­san on a rocket salad with pump­kin coulis.

There is a smor­gas­bord of op­tions when it comes to mains.

The scrummy Thai beef salad fea­tured mar­i­nated Black An­gus beef strips atop Asian juli­enne veg­eta­bles, mint, glass noo­dles, rocket leaves, chilli and lime drowning in a spicy soy glaze.

The lively ca­jun chicken salad fea­tured spiced pieces of chicken thigh amongst a salad of baby spinach leaves, span­ish onion, cherry toma­toes, sliced avo­cado, roasted cashews and shaved parme­san with a creamy ca­jun dress­ing.

There’s noth­ing worse than a steak sand­wich that hits the ta­ble with soggy Turk­ish bread. I’m happy to re­port this one was on the mark. The gourmet sand­wich was filled with scotch fil­let, ba­con, egg, tomato, caramelised onions, an acidic crunch of pick­les, swiss cheese and rocket leaves, com­ple­mented by a BBQ sauce, aioli with golden chips.

The twin pork loin chops were a knock­out: charseared and oven roasted un­til per­fectly cooked, served on a bed of creamy royal blue potato mash, a mediter­ranean veg­etable med­ley and a divine, platelick­ing wine jus.

The Wiki doesn’t just feed your stom­ach; there is also plenty of en­ter­tain­ment on of­fer.

Pic­ture: David Baylis d485527

The High Wy­combe Tav­ern’s new head chef, Troy Black.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.