The Spring Harvest was held at the newly renovated Bellevue Hotel in Paddington, complete with freshly harvested local produce.
As The days get longer, the flowers have begun to bloom, leaves are reappearing and everyone has a slightly bouncier spring in their step. The secret text message was sent out and our guests were on their way to our Spring Harvest at The Bellevue Hotel in Paddington.
The Bellevue’s Head Chef, James Metcalfe, has run some of the best restaurants in Sydney, most recently at The Bourbon. He and his team have created a modern European menu featuring succulent servings of seasonal and fresh produce.
Each of the four courses, highlights and focus’ on one seasonal ingredient and is matched with a glass of wine. Shining a light on each ingredient and complimenting it with other seasonal ingredients.
Guests were greeted with a flute of champagne upon arrival, then led into the bar area to meet other Secret Foodies. Once inside the venue, everyone gazed upon the large centrepiece full of leafy greens and garnished with seasonal produce like carrots, blood oranges, hazelnuts and more! The reds of the blood orange contrasted the greens and made it feel like a true farm to table experience.
To begin the proceedings, Ms Darlinghurst spoke about the newly renovated Bellevue Hotel and her experience working with the head chef. Plus an instagram competition! Whoever took the best photo (as voted by the Bellevue Manager), would win a voucher for an evening at the Bellevue. As she spoke, the entree of local asparagus, hay emulsion, orange, hazelnut, quinoa was served and the night was into full swing. Accompanying the asparagas was a glass of 2015 Jim Barry Watervale Riesling, Clare Valley.
As guests mingled with other secret foodies, a risotto of peas, broad beans, herbs, parmesan was served. Many were surprised how the chefs had taken the peas and broad beans and turned them into a delicious entree sized meal. A glass of 2014 Vasse Felix Permier Chardonnay from the Margaret River, complimented the beans, brining out their fresh flavours.
Many joked and began to nibble the fresh carrots and broadbeans on the centrepiece. Some guests took to using the fresh produce as props for their instagram competition entries.
As the glasses of 2013 Mas de Libian ‘Khazan Rouge’, Côte du Rhone, Rhone Valley from France, were poured, guests knew the main was on the way. A generous serve of pot roasted lamb shoulder, buttered onions & carrots with mint sauce, was set in front of each guest. There were delicate pink shaved red onions on the lamb, making the dish a perfect entry for the Instagram competition.
A wonderful evening, where seasonal ingredients were taken straight from the earth, delivered to the Bellevue and plated up with expertise and full of flavour.
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For more info on the renovations The Bellevue- click here.