Windy Point Restaurant - Summer Degustation Menu

I was invited by Justin Miles from Windy Point Restaurant to sample the 2015 Summer Degustation Menu.  I have visited this restaurant many times now , whether it would be birthday or anniversary.  It has been a long time favourite for me.

Windy Point is a must visit location in Adelaide, with beautiful views and shimmering lights at night.  We even saw a rainbow this time.  Let me take you through the amazing summer degustation menu.  All food was matched with wine.  Every dish had big emphasis on the use of local produce. 

The house made bread was delicious.  It arrived on a wooden board.  The crust was crunchy with a warm and soft dough.  The butter melted inside the bread.  I loved the olives inside which gave the bread a salty taste. 

House Made Olive Bread

House Made Olive Bread

The first course was the chilli beans, cooked in a rosemary and garlic custard.  It was delicious, and matched well with the crunchy parsnip on top.  

Chilli French Beans

Chilli French Beans

I love carpaccio, and when the second course was put in front of me, I was like wow!  It was almost too nice to eat.  The Huon ocean trout was smoked in paprika oil and it was so smooth.  There was squid ink aioli on top, yum!  Everytime I took a bite, the trout just melted in my mouth, I could eat this all night. 

Huon Ocean Trout Carpaccio

Huon Ocean Trout Carpaccio

My favourite was the third course which was the snapper fillet.  The fish was cooked to perfection. With one cut from the knife, the meat just fell apart.  The leek was underneath and had been smoked, along with the olive braised octopus.  It had unbelievable flavours!

St Vincent Gulf Snapper Fillet

St Vincent Gulf Snapper Fillet

When I think of pork belly, I immediately think of crackling crispy skin.  Yes the fourth course was the pork belly.  The meat was marinated well, it was tender and the skin was soft and caramelised.  Interestingly the crispy skin had been diced up on the plate, with Vietnamese carrot salad served on the side.  Was it crunchy?  Yes.  Apparently Eunju Gui for the pork belly is a spice which was named after a chef whom used to work in the kitchen and he was Korean. 

Eunju Gui Pork Belly

Eunju Gui Pork Belly

The fifth course was the duck confit, once again the duck was well done, the meat was succulent. It was served with a spiced pumpkin tart and accompanied by soft kohl rabi remoulade.  

Lacquered and Confit Duck Leg

Lacquered and Confit Duck Leg

The sixth course was wagyu rib with sea scallop.  This wagyu beef was unique and succulent with a melt in the mouth texture.  The scallop was huge, the outside had a lovely crisp, brown crust whilst the inside remained tender and creamy.  It was dressed up with carrot velvet, broccoli, orange and sprinkled with peanuts. 

Fullblood Sher Wagyu Rib and Sea Scallop

Fullblood Sher Wagyu Rib and Sea Scallop

By the end of the sixth course, I was quite full.  However as they said, there's always room for dessert.  Two of my favourite items were on the menu, Belgian chocolate and hazelnuts, a match made in heaven.  The chocolate was smooth and silky, it was soft in the centre.  There was blood orange sorbet served on the side, sweet and sour it was refreshing, a wonderful way to end the degustation menu. 

The servings for each course was decent and if you have a good few hours to spend, I highly recommend Windy Point's summer degustation menu.  Do try it for yourself.  It is simply amazing.  Great for the special occasion, good views, good food, good service, good atmosphere.  

I have been to Windy Point on many occasions and it never disappoints.  FIVE DAISIES!

 

Visit Windy Point Restaurant - Windy Point Lookout, Belair Road, Belair, SA 5052 - (08) 8278 8255

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