Variety on King William, the hottest fashion ticket in town, yesterday released its anticipated fashion inspired four-course menu oozing spring flavours by some of King William Road’s best restaurants.
Bottega Rotolo, Ichitaro Dining, Faraja, Parisi’s, Mulot’s Patisserie and By Blackbird are coming out from their kitchens and on to the road during Variety on King William to present restaurant specialties and crowd pleasers from across the globe.
John Karran, Chairman of Variety on King William Committee, said it really was a credit to the chefs and restaurant owners who have come together to present this menu for the fashion conscious crowd.
“Our restaurants have worked collaboratively on this menu over the past few months, making sure the flavours and dishes work together to create a taste sensation for our guests who will enjoy a fine dining experience with all the trimmings,” he said.
To complement the food, every course has been matched with beautiful Totino Estate, Fox Gordon, Tomich and Wicks Estate wines.
“We are lucky to have Tomich Wine and Fox Gordon’s cellar door right here on King William Road. They join our friends from Totino and Wicks Estate who have been incredibly generous donating all wine for this event so that we can raise money for Variety,” he said.
Events like this couldn’t happen without the princely support of some other generous Adelaide businesses. Principal partners include: The City of Unley, Australian Motors Peugeot, Fotobase Atmosphere Events, Antony Snape Photography and Renniks Hire to name a few!
Variety on King William is set for 12pm – 3.30pm, Friday, 17 October 2014. Tickets have almost sold out – so get in quick. $140pp or $1400 for a table of 10 and can be purchased online – www.kingwilliamroad.com.au. Variety on King William proudly supports Variety SA – The Children’s Charity.
Don’t forget, that if you can’t make the “Variety Lunch”, you can still see all the highlights including the fashion show, whilst enjoying a coffee or lunch at one of the road’s many cafes and restaurants* or join us at the after party at Parisi’s from 4pm.
Variety on King William supports the local fashion industry and as such has partnered with The Adelaide Fashion Festival, hosted by the City of Norwood, Payneham & St Peters and The Parade, Norwood. It also joins other great events on the road’s festive calendar such as the Unley Gourmet Gala and the Tour Down Under.
*Please note that only a small section of the Road is closed to traffic, the footpaths are open to all and the shops will be open as normal.
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VARIETY ON KING WILLIAM MENU
| Canapés | Matched with Totino Estate Sparkling Pinot Chardonnay and Fox Gordon Pinot Grigio |
| Bottega Rotolo | Saffron & Leek Tartlet topped with Tartufi Morra Truffle Caviar (GF)
Anchovies with Sun Dried Tomatoes & Grok Parmesan Crumbs |
| Ichitaro Dining | Aburi Salmon Roll – Flame grilled salmon, Kewpie mayo Crab salad Roll served with Teriyaki Sauce, Chive (GF)
Yasai Croquet – Fried Sweet Potato, Pumpkin, Potato, Onion, Quinoa croquet served with Port Sauce (V) |
| Two Course Main | |
| First Main | Matched with 2013 Tomich Hill Sauvignon Blanc |
| Faraja | Barramundi Fillet Baked in Banana Leaf, served with celeriac and apple remoulade and a spicy papaya, pomelo and peanut salsa (GF) |
| Second Main | Matched with Wicks Estate Shiraz |
| Parisi’s | Thomas Farms Eye Fillet served with shaved spring apples and rocket insalata, with radish, spanish onion and viola flower with a pomegranate dressing (GF) |
| Sides | Hyde Park Bakery sweet brioche roll served with Bald Hills Olive Grove Peppery Wild Lime Olive Oil |
| Seasoning | Murray River Salt |
| Alternate Drop Dessert | |
| Matched with Tomich Hill Sparkling M NV Chardonnay Pinot | |
| Mulot’s Patisserie | Chiboust light vanilla bean custard mixed with egg white, filled with berries, served with a raspberry couloirs, fresh berries and a fresh mint leaf. (GF) |
| Matched with Wicks Estate Chardonnay Pinot Noir Sparkling | |
| By Blackbird | A mint and vanilla tart on a poppy seed sable base topped with a basil and citrus gel, lime sauce and garnished with a mix of fresh citrus and green apple crumble. Tony and Mark’s fruit, herbs and edible flowers have been used. |
| Complemented by | cotto espresso coffee |
| Guests will also enjoy | San Pellegrino sparkling and still water and McLaren Vale Beer |
| Service on the day | Are you Being Served |
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