rsr test kitchen

The Test Kitchen Wrap Up

On Thursday the 5th of May, guests joined us on a journey through Asia as Red Spice Road’s Executive Chef John McLeay and Head Chef Dylan Mccormack went head to head with their favourite dishes from the orient. Matched to Dal Zotto wines.

Our private dining room was buzzing, the drinks were flowing and the menu was mouth-watering!

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Here’s a little preview of how the evening unfolded:

 

Our chefs tantalised taste buds with a delicious selection of appetisers, mains and dessert.

Check out The Test Kitchen menu here:

Scallop, poached duck , tapioca, mushrooms, lemon balm

2014 Dal Zotto Pucino Prosecco, King Valley, VIC

Turmeric cured snapper, honeydew melon, rice paddy herb, radish, roe

2014 Dal Zotto Garganega, King Valley, VIC

Cured pork wrapped quail filled with sticky rice, lup cheong, shitake, water chestnuts

2014 Dal Zotto Arneis, King Valley, VIC

Pork doughnut, chilli salt rock sugar, cardamom pear puree

2014 Dal Zotto Barbera, King Valley, VIC

9+ Kobe beef, chilli onion pickle, potato congee, herbs

2012 Dal Zotto Nebbiolo. King Valley, VIC

Sang som mung bean custard cake, maple popcorn, black rice, jackfruit-ginger ice-cream

NV Dal Zotto Pink Pucino Prosecco, King Valley, VIC