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TWILIGHT TABLE – OH WHAT A NIGHT!
The second annual Twilight Table event was held on Sunday 8 September on the perfect spring evening.
The long table affair for 152 guests was nothing short of spectacular. As the sun set over Broadbeach, some of Oracle Boulevard’s finest restaurants catered for the lavish 5-course menu.
Canapes were presented presented by Mecca Bah Gold Coast Head Chef Jin Yoo and The Cuban head Chef Philippe Amrouche.
CANAPES
Mini lamb kofta with fresh tzatziki
Moroccan spiced prawn skewers with herbs
Salmon ceviche with mango citrus puree, pomegranate, and tortilla crisps Accompanied by Chandon NV Blanc de Blanc – Yarra Valley, VIC
Starter was presented by The Bavarian Broadbeach Head Chef Khrisna Kharel
STARTER
Crispy pork belly bao buns, spring onions, Bavarian slaw and craft beer BBQ sauce
Accompanied by Cape Mentelle Sauvignon Blanc Semillon 2018 – Margaret River, VIC
Entree was presented by Mamasan Kitchen & Bar Head Chef Ray Choi
ENTREE
Mamasan Gōngbǎo
Sichuan style wok tossed hot chicken with cashew nuts, shallot and bullhorn chilli
Accompanied by Cape Mentelle Rosé 2017 – Margaret River, VIC
Main Course was presented by Social Eating House Executive Chef Matthew Jefferson.
MAIN COURSE
Local snapper, fermented chilli and pumpkin puree,
scallop tofu, miso butter and broccolini
Accompanied by Barringwood Estate Pinot Noir 2018 – Devonport, TAS
Dessert was presented by The Cuban Bar & Lounge Dining Head Chef Phillipe Amrouche.
DESSERT
Mint and chocolate panna cotta
with hazelnut liqueur cream, shaved chocolate and nougatine
Accompanied by Vasse Felix ‘Cane Cut’ Semillon 2017 – Margaret River, WA
THE NEXT TWILIGHT TABLE EVENT WILL BE SCHEDULED IN SPRING 2020. TO REGISTER FOR UPDATES, CLICK HERE TO SUBSCRIBE.
