01 Nov 2019
Brisbane's Salon de Co will play host to a spectacular dinner in partnership with Curly Flat wines, on Wednesday 13 November.
In collaboration with Salon de Co's Creative Culinary Partner Ian Curley and Head Chef Andy Ashby, the four-course European inspired menu has been curated to compliment a range of Curly Flat's top wines. The menu itself features Salon de Co favourites, abundant with fresh Queensland produce sourced from local farmers, artisans and producers; with standout dishes such as Smoked Eel Eclairs with Yarra Caviar on arrival, and Maremma Smoked Duck with Beetroot, Radicchio and Rosella served with a side of Charred Carrots with Honey Miso, Coriander and Buttarga for the main course.
Tucked away in Ovolo Inchcolm within Brisbane's bustling CBD, Salon de Co echoes the resurgence of hotel dining seen in New York and London, creating a fusion of modern hospitality with home-style warmth. The venue draws inspiration from Art Deco style and the Années folles, exuding creative flair at every turn.
Founded in 1991, Curly Flat has remained a single vineyard producer, born from the desire to be closely connected to the process of growing and cultivating wines of premium quality. With the utmost importance placed on vineyard health, Curly Flat ceased using herbicides well ahead of their time in 2006 and has seen a marked improvement in the soil micro fauna and the resulting increase in organic matter. To this day, Curly Flat produces mouthwatering, flavoursome and luminous wines, perfected over nearly 30 years. Curly Flat's owner Jeni Kolkka will be joining all the way from Victoria's Macedon Ranges, and will be on hand to speak with guests through their memorable selection of wines.
THE DETAILS:
Date:
Wednesday, 13th November
Location:
Salon de Co
73 Wickham Terrace, Spring Hill 4000
Price:
$129pp, four-courses with wine pairings
Contact:
P:+61 7 3226 8854.
THE MENU
On Arrival
Smoked Eel Eclairs/Yarra Caviar
Tomato Marshmallow
with
2018 Curly Flat Pinot Gris
Curly Flat Macedon NV Sparkling
Entree
Queensland Cobia with Kohlrabi, Wasabi Creme and Shiso
Smoked Stracciatella with Spring Peas, Buckwheat and Sorrel
Salt & Vinegar Churros with Whipped Camel Fromage
with
2011 Curly Flat Chardonnay
2017 Curly Flat Chardonnay
Main
Maremma Smoked Duck, Beetroot, Radicchio and Rosella
Charred Carrots with Honey Miso, Coriander and Buttarga
Roasted Curry Leaf Cauliflower with Pomegranate and Caramelised Tahini Creme
Baby Cos with Pistachio, Pickles and Pecorino
with
2016 Curly Flat Pinot Noir
2012 Curly Flat Pinot Noir
Cheese
Quickes Cheddar, Sheep Yoghurt, Celery Granita and Candied Walnuts
Imagery available here.
Tickets available for purchase here.
- ENDS –
73 Wickham Terrace, Spring Hill 4000
P: +61 7 3226 8854.
W: www.salondeco.com.au
Opening hours
Open 7 days
Breakfast: Mon-Fri 6am-10am
Sat – Sun 7am – 11am
Dinner: Mon-Sat 6pm-9pm
