Concept a whiskey go-go

Varnish on King head chef David Allison and owner Andy Freeman. Picture: Andrew Ritchie www.communitypix.com.au d404314
Varnish on King head chef David Allison and owner Andy Freeman. Picture: Andrew Ritchie www.communitypix.com.au d404314

A select few were invited to attend the inaugural event where a five-course menu paired with matching wine, beer, cider, bourbon and whiskey was enjoyed by foodies looking to get a taste of what head chef David Allison had to offer.

The former Vue De Monde chef who was lured to Perth by cocktail king Andy Freeman created a beautiful menu featuring local produce including seafood, duck and quail.

First up was the poached local squid with tarragon, bacon and squid ink teamed with a glass of Quinta do Crasto Vinho Branco 2011 from Douro, Portugal.

This dish was light, flavoursome and paired with the Portuguese refreshment was a delightful way to start the Chef’s Table journey.

Next up was the Venison loin tartare with celeriac puree, pickles and quail egg served with the Christmont La Zona Sangiovese 2011 King Valley and Confit pressed duck with textures of cauliflower and samphire served with Blue Moon Belgian style wheat beer with orange wheel.

These dishes were without a doubt the standout for me.

Perfectly paired and delicious, I would go back for just one more bite.

The experience was completed by roasted quail with cabbage and tomato Wild Turkey board bourbon versus rye and baked apple terrine with apricot gel and shortbread served with kirin fuji apple and mikan cider.

By this stage, I was well and truly done.

Allison revealed it’s the first of many planned Chef’s Table at Varnish on King and if the night’s success is anything to go by, interested parties need to get in quick.