Tasting Australia is just around the corner, and this year marks our first time being part of it at Crafers Hotel.
We’ve taken it as an opportunity to put together something a little more considered. Something that reflects how we like to approach food, wine, and the experience of sitting down and properly enjoying both.
The menu leans into bold flavours and thoughtful technique, paired all the way through with a mix of wine and sake. It’s designed to flow naturally, from a glass of Devaux Cuvée D on arrival, into snacks like tonkatsu pork ballotine and blue swimmer crab taiyaki, and through a series of courses that build in depth and texture.
There’s smoked miso and chicken consommé, lightly cured tuna sashimi, fire-roasted octopus, and chawanmushi with Abelsway chicken and porcini. Towards the end, wagyu rump cap paired with Châteauneuf-du-Pape, before finishing with a matcha and earl grey duck egg brûlée and a beautifully aged dessert wine.
The pairings have been chosen to properly work with each dish, not just sit alongside it, creating a seamless experience from start to finish.
Like all good hospitality, it’s not just about what’s on the plate. It’s about the atmosphere, the pace, and the people you’re sharing it with. Tasting Australia just gives us a good excuse to bring all of that together.
There’s still time to join us. If you are interested, follow the link below.
