Windy Point Restaurant - Vegetable Degustation 2016

We were invited to Windy Point by Chef Justin Miles, and little did we know we were all in for a surprise.  We were treated to a degustation menu, not just a normal degustation but a vegetable degustation menu followed by matching wines.  As we were admiring the beautiful setting in the Pavillion, it almost looked like a mini wedding.  The sun was beginning to set, it was a lovely view.... 

It all began with a chef in New York, where vegetables were used to produce amazing dishes. Justin brought home this idea with the focus being fresh local produce.

Now let me take you to a night of amazing food of just vegetables, yes I mean just vegetables. 

We were all offered a fig cocktail to begin with, it was sweet but delicious.  It was an excellent way to open up our appetites. 

These look like fried soft shell crab.  However to my surprise, they were broccoli that had been fried and resembled the shape of a crab leg.  What a clever idea.  It was Korean style. 

Broccoli

Broccoli

Oh yes, my favourite olive bread.  Crunchy ciabatta bread that was soft inside, it had been made over two nights to minimise little handling, served with Hindmarsh Valley Butter.  

Olive bread - Hindmarsh Valley Butter

Olive bread - Hindmarsh Valley Butter

What came out first looked gastonomical, now the main ingredient was mushroom, where?  There were a lot of pickled elements on this dish, a pickled whole chopped egg yolk, and beetroot.  There was no meat but there was a gel viscous sauce, yes the mushrooms had been grinded into what appeared like soil. 

Mushroom - pickled baby vegetables, sauce gribiche, beetroot matched with NV Daizotto Prosecco

Mushroom - pickled baby vegetables, sauce gribiche, beetroot matched with NV Daizotto Prosecco

The next dish was beetroot served with three cubes of watermelon, the watermelon had been soaked in beetroot juice to give the colours.  It was very refreshing indeed.  

Beetroot - watermelon, carrot chips, persian fetta, caper leaves matched with 2015 Pewsey Vale Riesling

Beetroot - watermelon, carrot chips, persian fetta, caper leaves matched with 2015 Pewsey Vale Riesling

Now onto the hot courses, the potatoes were hidden under the crunchy papadum, it was almost like finding treasure.  Each dish just got better.  

Potato - papadum, fennel, cavolo nero, quail egg matched with 2014 Hill Smith Chardonnay

Potato - papadum, fennel, cavolo nero, quail egg matched with 2014 Hill Smith Chardonnay

Next was the zucchini.  I didn't realise there was so many different types of zucchini, from baby ones to micro ones and the flowers.  Plenty of rosemary, garlic and olive oil used.  Together with some enrichment of Za'atar, a middle eastern herb.  Not to mention the yoghurt which had been drained and added peas on top, the consistency and texture were both spot on.  This one was definitely my favourite so far. 

Zucchini - buffalo mozzarella, mint, pea, za'atar matched with 2013 Geoff Hardy Gruner Veltliner

Zucchini - buffalo mozzarella, mint, pea, za'atar matched with 2013 Geoff Hardy Gruner Veltliner

These colourful carrots were served.  I have carrots growing in my backyard, but they look nothing like that, in fact they are all different shapes and sizes.  Large carrots with added cumin were pureed, bringing from North African to Middle Eastern flavours.

Carrot - cumin puree, vincotto, peanuts matched with 2010 Barratt Pinot Noir

Carrot - cumin puree, vincotto, peanuts matched with 2010 Barratt Pinot Noir

I love cauliflower, this was roasted with Moroccan spices.  That was a lot of spices, talking about 20 to 30 maybe? The cucumbers were slightly pickled, and the added puffed brown rice just completed the dish. 

Cauliflower - cucumber, brown rice, pomegranate matched with 2013 John Duval Plexus gsm

Cauliflower - cucumber, brown rice, pomegranate matched with 2013 John Duval Plexus gsm

Last course for the savoury part of the degustation menu arrived, and it was corn.  The majoram give it the sweet and citrus taste, the puff pastry was delicious with a strong taste of sweet corn. 

Sweetcorn - marjoram, spinach, tomato, bearnaise matched with 2013 Fox Gordon Nero d'Avola

Sweetcorn - marjoram, spinach, tomato, bearnaise matched with 2013 Fox Gordon Nero d'Avola

We started off with fig, so we may as well finish off with a fig dessert.  I have never had chickpea in a dessert until tonight.  It worked, there were so many elements in this dessert that I didn't know where to start.  It was delicious and it was certainly a nice way to finish off a degustation menu. 

Fig - chickpea, date, wild strawberry, rockmelon matched with Mr Pickwick Port

Fig - chickpea, date, wild strawberry, rockmelon matched with Mr Pickwick Port

We went on a wonderful and delicious journey tonight, and the company was amazing. 

Chef Justin Miles and his team at Windy Point have certainly spent a lot of time putting this menu together.  Well I think boys you deserve a big pat on your backs.  Tonight I had learnt that the hero of each dish was a vegetable.  I think after tonight I may never look at veges the same way again.  I loved it and I urge you all to try it.  

$115 Food only

$185 Food with matching wines

 

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

Windy Point Restaurant Menu, Reviews, Photos, Location and Info - Zomato