Degustations are basically the best thing going. It’s the ultimate culinary experience, where you (the hungry punter) roll up to a (usually fancy) restaurant, and are treated to an endless parade of dishes (usually around 8), each designed to compliment the next. If you’re lucky, you’ve chosen the degustation that is matched to wines, and hey bingo, your palate is in heaven, your stomach is convinced you may never need to eat again, and your stretchy pants are thanking you for the sensible fashion choice you made that night.
We’ve tried many a degustation here at Glam (yes we’re extremely privileged) but at last night’s menu launch at Windy Point, we were actually surprised. We were presented with something totally unique, and bold, and we loved it.
Rather than coining it a vegetarian degustation however, which pushes it towards, well, vegetarians, this menu is titled the Vegetable Degustation – turning an incredibly diverse array of fresh foods from AMJ Produce, into the heroes of the plate.
And for those of us meat lovers out there, it didn’t skip a beat in delivering a satisfying, complex meal, that didn’t leave us wanting. This is for anyone who loves food, and wants to experience the best the SA has to offer.
Oh and the sunsets from this place are incredible. Our city is breathtaking from on high.
The 7-course Vegetable Degustation is $115 without wine, or $185 with. There is also a vegan option available.
Photography by Glam’s Kelly Noble Beetroot with watermelon, carrot chips, persian fetta and caper leaves. Paired with 2015 Pewsey Vale RieslingPotato with papadum, fennel, cavolo nero, quail egg. Paired with 2014 Hill Smith ChardonnayZucchini with buffalo mozzarella, mint, pea, za’atar. Paired with 2013 Geoff Hardy Gruner VeltinerMushroom with pickled baby vegetables, sauce gribiche, beetroot. Paired with NV Dalzotto ProseccoNibbles before we started – this is broccoli if you can believe it – and it was delicious!Cauliflower with cucumber, brown rice, pomegranate. Paired with 2013 John Duval Plexus GSMSweetcorn with marjoran, spinach, tomato & bearnaise. Paired with 2013 Fox Gordon Nero d’Avola
Carrot with cumin puree, vincotto and peanuts. Paired with 2010 Barratt Pinot NoirFig with chickpea, date, wild strawberry and rockmelon. Paired with Mr Pickwick Port