I was very fortunate to have recently been invited as a guest to preview The Loft Wine Bar’s dinner menu. Hosted by Nomadic Marketing’s Mark Bolton who talked us through our matched wines and The Loft’s own Eddie Alder who the New Yorker calls one of Australia’s top ten mixologists. The decadent soirée consisted of five courses which were created and presented beautifully under the direction of head chef Joseph Quiniones. We indulged in dishes, a couple of which were inspired by Filipino cuisine whilst enjoying fantastic company and taking in The Loft’s charming interiors.
Course 1: Pulutan
Philippine inspired Charcoal Mezze, Whole Prawns, Baby Squid, Belly Pork
East 8 Hold up Cocktail (Vodka, Aperol, Pineapple, Lime, Passionfruit)
Sherry Cobbler (Pimms, Curacao, Fino Sherry, Cucumber
Mosquito Hill Pino Blanc
Course 2: Chicken
Poached with ginger broth & wild rice
20th Century Cocktail (Gin, Lemon, Kina Lillet & Cacao)
Course 3: Duck
Sous Vide Duck Breast with Beetroot, Brussels Sprouts and Calve Nero
White Rabbit Cocktail (Brown Butter Rum, Smoked Maple, Fresh Lemon and Orange Juice)
Mosquito Hill Pinot Noir
Course 4: Beef Sirloin
Beef Sirloin with Mushroom and Chorizo
Garfiled & Thomas Cabernet Merlot
Course 5: Turon
Filipino banana and cinamon sugar pastry with chocolate sauce
Kooinda Milk Porter
El Maestro Pedro Ximenez
Picasso cocktail (Vodka and Sparkling Water with palette of flavoured mixers)
My favourites were the 20th Century Cocktail as the cacao flavours were present in a delicate yet not overpowering way. I also enjoyed the Sherry Cobbler and found it to be very summery. In terms of food, the chicken was a standout as it was fragrant and unique. I hadn’t previously tried puffed rice in a savory dish.
As a firm believer of following the pursuit of pleasure in ones surroundings, I gather that my friends and I will be back at The Loft Wine Bar to enjoy an evening of dinner and drinks, perhaps this time on the balcony as the warmer months are steadily approaching.