Paddock to Plate at Pitchfork
The sold-out ‘Celebrate Autumn’ wine lunch at Pitchfork was a highly-anticipated event to kick off 2023 in delicious fashion, as Carlie Wacker discovered.
It was a perfect autumn’s day to enjoy a sumptuous banquet of fine food paired with a selection of unique wines.
Matt, Debs and Ruby Spencer along with Head Chef Hughen Marino and the tightknit Pitchfork team delivered a decadent menu and friendly service that reinforced why Pitchfork Restaurant is so loved by locals and visitors.
Brandt Rainbow of family-owned Domaine Wine Shippers, hand-selected the very best French and Australian wines to match the feast with the story behind every drop expertly explained – and adored!
The Celebrate Autumn lunch was indeed a celebration of paddock-to-plate; grape-to-glass and family, all in a stunning setting. Cheers!
THE MENU
ON ARRIVAL
Andre Delorme Blanc de Blanc NV
ENTRÉES
Nori Tostada, ocean trout, siracha mayo, wakame, daikon – DF
Goats Curd, artichoke, fig, oregano – VG, GF, DFO
Butter chicken skewers, charred spring onion, cashews, coriander – GF
Hahndorf Hill Pinot Grigio 2022
Turkey Flat Barossa Valley White 2021
MAINS
Beef Fillet, cauliflower, preserved lemon, chermoula, hummus, jus – GF, DF,
Fish of the day, roast carrots, green herb tahini, crispy shallots, dukkha – GF,
Bucatini, pancetta, pea, rocket, pecorino – DFO, VGO
Seville Estate Pinot Noir 2021
Maxwell Fresca Grenache 2021
DESSERT
White chocolate, pastry cream, poached pear, hazelnut praline, brown sugar tuille – GFO
Chocolate brownie, caramel peanut ice cream, rum drowned raisins – GF
Cassis roulade, blackberry sorbet, floss – GF
