It’s basically the end of May, and that means one thing – The Pot Food & Wine‘s Last Friday of the Month Lunch is going down this Friday 26. What’s really exciting about this particular lunch though, is that The Pot’s new Head Chef Emma McCaskill will be taking over the kitchen to whip up the entire ‘Game and Pinot’ themed meal.
It will be McCaskill’s first Last Friday Lunch and we’re expecting big things. Her impressive resume includes the likes of Narisawa (Tokyo), Sat Bains (Nottingham, England), Tetsuya’s (Sydney), Ezard (Melbourne) and most recently, Adelaide’s Penfolds Magill Estate Restaurant.
You can expect delicious dishes like crispy quail pancakes; fried confit duck buns; braised kangaroo tail and South Australian chickpea and tamarind stew; and hay-smoked Adelaide Hills venison loin with roasted and pickled beetroots from this week’s lunch.
While The Pot’s theme of ‘Game and Pinot’ was chosen before she started, Chef Emma McCaskill is looking forward to her first Last Friday Lunch as game has interested her for many years. Six or so years ago, she specifically wanted to learn more about game, so she did a 3 month stint in St John Restaurant in London where they specialised in pork, offal and game. There she had the opportunity to work with grouse (a type of game bird) which is not available in Australia. As the seasons and types of game available in England are different, she’s looking forward to working with kangaroo and other native game available in Australia. This is clear on her menu, as one course is a “kangaroo tail braised and treated similarly to an ox tail so it falls off the bone”. Overall McCaskill has enjoyed figuring out what type of game is available in Australia, and how it differs from England. The culmination of her efforts will be the Last Friday Lunch tomorrow.
McCaskill will also begin to introduce her menu at The Pot, with a full relaunch to celebrate the restaurant’s new era in late June.
This Friday’s lunch, as always, kicks off at 12.30pm. It’s $95/head and includes matching wines selected by Michael Murphy.
Book your table for lunch this Friday, or any other time, via email or call Murph and Sym on 8373 2044.
When: Fri 26th May, 12.30-3pm
Where: The Pot Food & Wine
Cost: $95/head for four courses including matching wines.
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