Undeniably one of the most prolific festivals to roll through South Australia’s jam-packed season, Tasting Australia is well known for bringing together the best of Australian produce, a plethora of cuisines, and masters who have spent years honing their craft, in a sensational program that never fails to impress.
Whilst certain items are extremely exclusive and their price points display that, the program also has a range of events with sensational value for money.
In their third collaboration of sorts with Tasting Australia Festival, La Boca Bar & Grill is hosting a pork-centric fanfare for one night only.
La Boca is known for hosting dinners that surpass the norms surrounding value for money. Off the back of a Wagyu dinner, for Tasting Australia this year they’re putting pork on the forefront with their Nose To Tail and Gin Degustation dinner.
Five courses and five gins, all for $89(+bf), which is astonishing value.
In regards to how it’ll taste, you can take it from us as we had the pleasure of tasting the menu items ahead of the night.
Your dinner starts off with a broth, poured in front of you over a mojo pork roll. Deeply aromatic, the dish also has a sharp bite of cajun, reminiscent of the restaurant’s Argentinian influences.
To up the ante, each course is matched with a gin cocktail. With gin from Applewood, Kangaroo Island Spirits, and international award winning 78 Degrees incorporated into delicious concoctions.
This is followed by a pork cheek that positively melts in the mouth, courtesy of the 48 hour cooking process. The combination of the tender meat and the crackling (just the crunch we needed) is delicious.
The journey then moves on to a rolled suckling pig with figs and endives salad, proving once again why sweet and sour works so damn well. This course is paired with a sensational 78 Degrees gin, the ‘Night Flower’ which combines with Mancino Bianco vermouth, egg white, citrus, and lavender.
If the crackling before wasn’t enough, the cuarto course is an Asador pork belly marinated with stout and served with smashed chive potato, and loaded with another layer of crunchy crackling. Living up to the name of the degustation, the dinner does indeed have a holistic approach to showcasing different parts of the produce.
The final course is a masterfully plated shortcake with strawberries and lavender pistachio alongside vanilla gelato. The focus on plating is certainly evident from the degustation.
The Nose To Tail and Gin degustation is taking place on Thursday April 2, from 7pm ’til 11pm at La Boca Bar & Grill.
Curators of exclusive experiences, La Boca also offers a 1kg 42-day bourbon aged tomahawk steak, of which only a handful are released every month.
Accompanied by signature La Boca side and house made sauces, this experiences can be purchased for $99 and feeds two. Batches are announced on their social media channels.
So, it’s safe to say that if you are a fan of pork in all its’ glory, then this dinner will be right up your alley. We’d also encourage to purchase tickets ahead of time as they’re already selling fast.
You can find La Boca Bar & Grill at 150 North Terrace, Adelaide, 5000.
More info at https://tastingaustralia.com.au/events/nose-to-tail-and-gin-degustation.
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