16 guests sat down at a long table at Backyard Opera, dressed in Budweiser bottles with flowers in them and beautiful linen fabrics draped over the table, shared with new friends and guests. Together we went on a food adventure with 5 dishes from chef Cat Dorsen.
To start, guests were treated to a Monkfish Ceviche that had been cured in Pink Grapefruit, with segments of the fruit paired with a fennel salad and a green peppercorn mayonnaise. Acid and aniseed combined with the texture of the fish to make up for a memorable opening. A Broccoli and Lime soup, with a Goats Curd whip, smoked bacon and baby mint, swiftly followed this. Vibrantly green, the broccoli was smooth and creamy from the bed of goats curd. This was all tied neatly by the smokiness and saltiness of the bacon with a subtle twang of acidic lime to lighten the whole dish up.
The main course was a slow cooked lamp rump. Served deliciously tender with a miso eggplant and a miso caramel. This all sat on a bed of spinach alongside pickled onion and mint. The lamb was excellently cooked and the sweetness of the miso-imbued caramel was perfect for this dish making it a definite highlight.
An interesting take on the Bloody Mary was presented in granita form for the palate cleanser before our Almond and Coconut Panna Cotta with shortbread crumb with Greek yoghurt and lemon-thyme oil. To finish the meal, guests were offered coffee and a piece of orange and ginger baklava.
Talking about the food, and being introduced to new people was part of Big Table’s schtick. After every dish, Chef Cat Dorsen came out to the table and explained what the guests were eating, settling discussions across the table as to what is in each dish. Big Table Supper Club is a refreshing way to dine, with you forced to mingle with other guests, socialise and relax.