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