Q Station’s Boilerhouse Harbourside Restaurant held a special Autumn Harvest Dinner, the first in a series of seasonal and special dinners taking place throughout the year.
Hosted by Ambassador Chef Matt Kemp (ex Banc, Restaurant Balzac and now Charing Cross Hotel) the evening celebrated Autumn Harvest with a specially designed six-course degustation.
Boilerhouse Restaurant
Boilerhouse Restaurant is located at Q Station in Manly and is set amongst nature on heritage grounds within 36 hectares of Sydney Harbour National Park at North Head. From 1833 to 1984, it operated as Australia’s first and oldest Quarantine Station and is located 35 minutes from central Sydney and 5 minutes from Manly Beach.
Autumn Produce
A central table was set up in front of the kitchen displaying autumn produce and with each course, Chef Kemp explained and plated the dish which could be seen on video via a link up, connecting the diner with the kitchen.
Smoked Celeriac Velouté with Truffle Cream
A little Smoked Celeriac Velouté with Truffle Cream made a fine start to the meal – smoky, earthy flavours combined with a velvety texture and tiny cubed celeriac. The amuse-bouche was paired with Taltarni ‘T Series’ sparkling chardonnay pinot noir.
Gnocchi of Roasted Jerusalem Artichokes with Wild Rabbit & Rosemary
Next came one of the highlights of the autumn menu, Gnocchi of Roasted Jerusalem Artichokes with Wild Rabbit & Rosemary paired with a fruity and crisp 2013 Rockburn Pinot Gris from Central Otago. The gnocchi was first poached then a simple ragout of wild rabbit was prepared. Jerusalem artichokes were cooked in alfoil for 2 hours, the pulp was added to the ragout and the skin deep fried and turned into crackling. The dish is finished in butter along with chestnuts and broad beans. This was autumn in a dish.
Chef Matt Kemp Plating the Next Dish
Barramundi with Wild Mushroom & Cauliflower Cream followed. The fish was cooked beautifully, moist and tender, with the mushrooms adding earthy notes.
Barramundi with Wild Mushroom & Cauliflower Cream
The barramundi was paired with 2013 Cherubino Sauvignon Blanc from Pemberton in WA, a wine that is slightly crisp with stone fruit and passionfruit flavours balanced with some acidity.
Mandagery Creek Venison with Spiced Pear Tarte Fine
The other star of the menu was Mandagery Creek Venison with Spiced Pear Tarte Fine. The pink venison was cooked to perfection and served with cavalo nero and a dollop of pear puree. The accompanying pear tart added sweet and savoury notes to a well executed dish. The 2013 Cherubino ‘Laissez Faire’ Syrah from Great Southern in WA was a worthy match.
Pumpkin Brulee
For pre-dessert, a Pumpkin Brulee was served in a deconstructed style with a caramelised sugar shard with pumpkin seeds. The creamy brulee was smooth, delicious and lightly spiced.
Creamed Rice Pudding, Apple Compote and Mulled Blackberries
Dessert was distinctly English with Creamed Rice Pudding, Apple Compote and Mulled Blackberries topped with apple sorbet. The rice was soaked in milk for 24 hours prior to cooking and the blackberries were macerated in mulled red wine.
Wassail
To end the autumn festival, Wassail was served, a warm punch that dates back to medieval times. This version was made with a base of dry sherry and brandy with star anise, nutmeg, juniper berries, cloves, apples, oranges and cider. A customary toast was made by all in celebration of a good harvest.
The Autumn Harvest Dinner by Chef Matt Kemp along with the Boilerhouse kitchen team was an exquisite experience that celebrated seasonal produce. This was the first of such events and the restaurant is holding several special dinners throughout the year that you wouldn’t want to miss.
May 10th – Mothers Day High Tea
June 17th – Winter Wine Feast Dinner
September 23rd – Meet Your Maker Dinner
November 27th – Christmas Giving Long Lunch
Photography © by Gourmantic – Copyright: All rights reserved.
Boilerhouse Harbourside Restaurant
North Head Scenic Drive, Manly NSW 2095
www.qstation.com.au
