Sunday afternoon saw the Bailliage’s Ordre Mondial des Gourmets Dégustateurs (OMGD) members enjoy a “Chef's table” experience at one of Adelaide's finest restaurants, Restaurant Botanic. Located in Adelaide's picturesque Botanic Gardens every dish reflected the terroir of these beautiful surroundings creating the theme of “The Garden Trail”.

Members were hosted by renowned Chef Justin James and his amazing team with Restaurant Manager Alma Pasalic and her front of house team.

The “Chef's Table” is a unique experience focused on stunning food and exceptional wines all whilst sitting an arm’s length from the kitchen. Watching the team produce multiple tasting sensations right before your eyes became an indulgent distraction. Lucky us!

MENU

Sydney rock oyster, desert lime, wasabi

Rosa Bianca eggplant, caviar, yogurt
tomato, scallop, and jasmine

Jerusalem artichoke
chive, Pyengana cheddar cornbread
30-day cultured butter and clam jam

Marron, corn, lemon myrtle, fermented chili
corn cob with marron butter, coral, lime
marron claw, perilla

Quail egg, fermented truffle, tarragon

Abalone, boab, sea urchin hot sauce

Dry-aged coral trout steamed in cabbage
garden flowers, garum butter
Davidson plum, mountain pepper

Kangaroo, fermented capsicum, warrigal greens

White Rock veal sweetbread
kelp, fermented plum

Wagyu, local peaches, native XO sauce
mango, green ants, rosella
fallen bunya-bunya branches, native thyme
paperbark parsnip pie

Shiitake fudge
sour beets, marigold and wild strawberries
sunrise lime, lemon verbena, yogurt

BEVERAGES

2020 ‘Solaris’ - Marchetti Maria Luisa
2012 Champagne Dom Pérignon
2017 Vollenweider ‘Wolfer Goldgrube’ Kabinett Riesling
2016 Trimbach Reserve Pinot Gris
2018 Bekkers Grenache
2011 Barolo Riserva Perno - Sordo
2012 Disznoko Tokaji Aszu 5 puttonyos
Macvin du Jura - Fumey-Chatelain
Garden Liquor

Our gastronomic journey was wonderfully timed. Five hours later it concluded with everyone well satisfied.

Again, a huge thank you to Justin, Alma and their respective teams for a very memorable degustation.

Maryanne Elsby
Vice-Chargée de Presse