Last night in Darlo a guy came up to the bar and asked Luke what he would recommend from the menu board. Luke responded that he liked the newly tapped Hawthorn Pale Ale. The guy then took his drinks and moved into the bar.
He came back later and asked Chris what he liked. Chris said he was having Hawthorn Pale Ale as his knock off as it was new, from Melbourne and, in his opinion, gave Little Creatures a run. The guy took his drinks off into the bar.
Finally, he came back, asked for the manager and introduces himself to Paul... as Peter from Hawthorn Brewing. Too funny!
Needless to say a very happy Hawthorn Brewing Co. man left the bar.
NB: The guy in the photo is not the Hawthorn Brewing Co. man and the bar is not The Local Taphouse Darlo...
The newly formed Pickled Monkey Brewing Co by NSW brewers Neale Cameron, Richard Adamson and Scotty Morgan will soon be brewing up some specialty beers and the first beer will be an Imperial Pilsner (has anyone else made up one of these in Oz?). Expect to see it tapped at at The Local Taphouses from the end of September.
Why “Pickled Monkey”? Here is the story they gave me. It fits perfect with the brewers.
The Pickled Monkey
Don McWorthy worked on the waterfront for 12 years:
‘Well it was never really called thieving but at the end of the day it was. I do remember a couple of incidents. There was a couple of wine barrels (in the ship’s hold) made out of oak and a few of the old wharfies were alcoholics, so they got a little nail and went in between one of the boards in this oak barrel and they got a paper cup and tasted it, and they said ‘Oh, that’s all right, that’ll do us.’ So no-one went to lunch and they were all down there, getting blind drunk and of course they wouldn’t send it up onto the wharf in the crane.
And then a couple of days later this guy comes down and put his head over the hatch and said, “Is there a couple of oak barrels down there?” They said, “Yeah, it’s beautiful – what is it?” And he said, “I hope you haven’t been drinking it.” They said “Yes, we have – why, what’s in it?” And he said, “Well I’m from Sydney University and there’s preserved monkey inside there, in white spirits”. So they finally put it out on the wharf but there was a lot of sick people after that.’ Housing NSW – Millers Point Oral History Project
Grande fête de bière artisanale Samedi 14 août de midi à 1:00 am Local Taphouse de Sydney et Melbourne Parainée par le haut-commissariat du Canada, la fête
« Moose & Mountie SpecTAPular » offrira des bières artisanales canadiennes réputées, telles que Dieu du Ciel, Les Trois Mousquetaires, Le Trou du Diable et Le Bilboquet, disponibles en fût pour la première fois en Australie. À midi, la tradition de sonner la cloche signalera le commencement de la fête avec des performances musicales en directe et nourriture à saveur canadienne.
Prix d’entrée : une pièce de un ou deux dollars. Tous les fonds seront donnés à une œuvre de charité.Les places sont limitées.
Arrivez tôt! Local Taphouse, 184 rue Carlisle Est, St-Kilda, VIC Local Taphouse, 122 Flinders Street, Darlinghurst, NSW
Marinated pork loin medallions, served with souced root vegetables and Meantime IPA red cabbage & apple puree With lightly pickled kohlrabi, celeriac, baby Dutch carrots and shallots, the richness of the pork is brought back a notch. Also, the slight tang of apple in the thick cabbage puree gives plenty of cut to the dish, all with a long lasting hop from the Meantime IPA. Being a lean cut of meat, we cook the pork medium to maintain some of its moisture but with the saucy accompaniments, dryness is not an issue.
Bridge Road Megachile Pluto seafood stew made with king fish, vongole, prawns, mussels, vegetables and tomato Starting with the mussels and vongole (the Italian name for 'baby clams'), we extract as much of the flavour from the shells in extra virgin olive oil as possible before deglazing with Bridge Road Megachile Pluto. Topped up with fish stock to cover, we then add the prawns and tomatoes. As all the flavours infuse, our stew starts to thicken. At this point we throw in the vegetables and lastly, the meaty king fish. Sop up with our ciabatta. What more can I say?
Black Angus porterhouse steak served with pommes Anna and Unibroue Maudite green peppercorn sauce Cooked entirely in butter, the thinly sliced potatoes are not exactly for the faint of heart. They are however, the perfect vessel for the delicious and spicy Unibroue Maudite green pepper corn sauce. To make matters worse, we serve this with a juicy porterhouse steak that will make the strongest of will find it impossible to leave anything less than an empty plate.
Gorgonzola dolce & ricotta cheese soufflé made with Matilda Bay Alpha Pale Ale and served with walnuts and buttered spinach Starting with a light and fluffy ricotta soufflé we tempt the palate with delicate flavours. Add a creamy béchamel sauce made with Matilda Bay Alpha Pale Ale and folded through with Gorgonzola dolce, we take the flavours to another level. Incredible complexity with the blue cheese and hop bitter flavour from the beer wash over your mouth with the lingering sweetness of the spinach and walnuts.
Tapas Addition: Ham hock, pancetta and apple terrine served with baby beetroot and horse radish salad
Herb Crusted Salmon Oven roasted salmon fillet, crusted with herbs and lemon zest, served with baby bok choy, dutch carrots and asparagus & finished with Last Drop Forbidden Ale hollandaise. The citrus and coriander flavours carry across into the hollandaise complementing the lemon crusting and delicate salmon.
Macadamia Nut Tart James Squire Golden Ale and Macadamia Tart served with vanilla ice cream. We reduce the golden ale to bring out the subtle stone fruit notes and strong caramel flavour and combined with macadamia nuts in this decadent desert.
After many months of planning, and after receiving the liquor licence last week, we can finally let the cat out of the bag..
The Local Taphouse in St Kilda is taking over next door (180 Carlisle Street), knocking it down, except for the heritage facade, building two levels (three levels at the rear) to accomodate more dining areas, function areas, a second outdoor terrace, offices and a special surprise. We will also be extending our existing restaurant area and kitchen and creating Wilfred's Private Dining Room similar to Darlo's.
All going well, it will open by Christmas or early in 2011.
With the roof terrace works in Darlo due to start very shortly, it's going to be a busy end to the year..
Steam Exchange Brewery in South Australia is now locked in as the December Brewery Showcase in both venues. This will be the first time the following beers will be tapped outside of South Australia. Expect to taste the following!
* Steam Ale (Silver at AIBA) * Oak Aged Pale Ale (Bronze) * Truffles Dessert Beer (Silver) * IPA (didn't enter) * Southerly Bluster (Bronze)
A huge pat on the back for Robbie O and his crew in the Darlo kitchen last week. With events happening in the nearby stadium precinct, the restaurant got slammed, especially on the weekend.
It's almost impossible to plan for all these eventualities so plaudits for keeping things relatively sane particularly when Nick is on hols! If you had a food experience in Darlo over the weekend, we'd love to hear from you.
Now on a roll after starting a few months back, the next Beerista 101 with Ange is on Tuesday August 10th. It's just $13 which includes a Tasting Paddle of 5 beer samples, a regular-sized glass of your favourite (at the end) plus Ange's passion and beer knowledge..
Everyone is welcome so bring your friends and get the basics on better beer!
Meantime India Pale Ale braised wild rabbit with mushrooms, fennel and pancetta Inspired by the season, we chose all the ingredients of this dish. Hearty and pungent, this dish is perfectly complimented by the Meantime India Pale Ale. Stewed for hours, the wild rabbit releases all the gamy flavours characteristic to it. To add some softness we put through mushrooms and white beans. Perfect to eat with some crusty bread, this dish is perfect for winter weather.
Quail a la Rioja, made with chorizo, roast peppers, peas & Mountain Goat Double IPA This provincial style of cooking is generally made with chicken. With quail however, the flavours are much more intense and is a perfect match for the Mountain Goat Double IPA. In this recipe, we’ve chosen to make a light quail stock to add to the chorizo; peppers etc. then reduced it with the beer, to create a great accompaniment for the separately roasted quail.
Vegetarian stroganoff made with mushrooms & Mountain Goat Two Champs Kolsch and served with potato mash & truffle Oil Traditionally made with beef, this dish usually starts with copious amounts of onion to create almost an onion soup. Whilst lightly caramelising the onions, we added the Kolsch to obtain the delicate hop aromas distinctive with this beer. After adding very generous amounts of field mushrooms we finish with cream and reduce to the right thickness and fusion of flavours. To top it all off we serve this dish with truffle oil to bring more out of this dish on the back palate.
Black Angus porterhouse served with potato & prawn gratin and Leffe Blonde, creamed leek & horseradish sauce A modern take on surf & turf, we cut this beautifully marbled beef steak into generous portions, with just the right amount of fat left to keep the steak juicy. The gratin is made with sweet & Desiree potatoes and a delicate prawn mousse folded through. The texture of the golden brown gratin, work perfectly with this meat. This is all brought together by creamed leek, Leffe blonde and Horseradish sauce to deliver complexity, and most of all, satisfaction.
Lamb Backstrap Lamb back strap marinated in the rich/smoky flavours of 5IBC Bulli Black, rosemary and garlic. Plated with a hearty potato and leek terrine, slow roasted field mushrooms and a sweet/tangy cloudberry compote. Served with a reduction of Meantime chocolate stout, demi glace and rosemary. The bitter sweetness of the chocolate stout jus marries well with the lamb .
Apple & Pear Crumble By poaching the apples and pears in Lindemans Framboise, cloves, star anise and cinnamon we get a rich and sweet compote that we flavour with rosemary and bake under a crust of nuts, oats, butter and dissected coconut. Served with a luscious vanilla bean custard.
Prof Pilsner (Ale Star #S17) has long been filing posts about the Ale Star sessions to his own fantastic blog and we always post links to them.
Since the St Kilda Ale Stars second birthday on Tuesday night, Prof has posted this exquisite piece of (almost) poetry on the vibe and the community-ness of the Taphouse and Ale Stars. It almost had me choked up!
While the post is about the St Kilda Ale Stars, I think it eloquently encapsulates all that is great about the Ale Star sessions in both venues..
Thanks to Ale Star #S32 (Alpine Star), the above is a scan from a local CAMRA newsletter in England. If you click on and then zoom in, you can clearly see in the pink highlighted bit that the ex-branch social secretary has relocated to Melbourne and nominates The Local Taphouse as the best pub in town!
This guy in his blog lists the reasons he loves to live in St Kilda including the fact that we're supposedly the best bar in Australia! (journo Willie Simpson did call us the "best BEER bar in the land")
Thanks to Steve and James, here is the first group photo taken last night (I'll probably add more to this post as they come in). If you're so inclined, feel free to download and print this awesome memory. Simply click on the photo to see it close up or here to download the high res version. Right click, Save As etc..
This morning Tristan Kenney joined 'The Family' as annual member #50! If you want to become a member, here's the form. Fill it in and send it back to us.
Barry Cranston, Co-Australian Home Brewer of the Year (with Ross Mitchell), pours the first ever glass of their collaboration beer with Mountain Goat - the Two Champs Kolsch. Another session, another Ale Star annual member.. (there were four inducted in fact). Dave and Jayne from Mountain Goat (along with Barry) were the special guests. And then there's Shandy - a thorn between two roses ;-)
Head Chef Richard Smith whipped up this excellent pint-shaped birthday cake. Two weeks after the Darlo Ale Stars set a record for the highest attendance at a session, the record tumbled again when 82 people (members, regulars and newbies) helped us celebrate the St Kilda Ale Stars second birthday.
From humble beginnings when eight or so people huddled around the high table downstairs talking beer, to now requiring a microphone to try and keep an unruly mob under control two years later, our little Ale Stars beer appreciation sessions have certainly come a long way. We're almost family now!
A huge thanks to everyone who was here to help us celebrate last night. Also thanks to all of our special guests over the 2 years who have taken the time to come and visit and share their knowledge and stories. Thanks also to our annual members, all 49 of them, the guys behind the bar pouring the beers each month, Benno, James and Beccy for keeping things under control behind the scenes, James for sourcing the beers, Rich and the guys in the kitchen for pumping out the food, and of course all of the breweries from around Australia and the world that have, once a month, been kind enough to have us waking up on a Wednesday morning with a smile on our face (and sometimes a fuzzy head).
Thanks also to our 'volunteer' members who have chipped in over the 2 years and helped with photos and blog posts etc - Steve Roberts and the Prof - we have never had to ask but you guys have always been willing to help us out.
And last but not least, the Scotsman who, after all this time, we are still trying to understand. He writes the trivia questions, helps us dream up the themes and line ups, and provides us with his inimitable and passionate take on the world of beer. He is our Ale Star 'Tsar', the ironically named - Shandy. Thanks mate for all your hard, voluntary work.
The next Ale Star session is on Tuesday August 18 and will be all about Dark & Mysterious Stouts. You can book here. The lineup will announced in due course..
Below is the slideshow of the night so far (more to come). Thanks again to Prof, Steve and James for taking the photos.
The lineup for the next Ale Star beer appreciation session on Scottish Ales is now locked in.
The line up is (drum roll): Brewdog Paradox Isle Of Arran, Mc Chouffe, True South Wee Jimmy and Innis & Gunn.
The date is Tuesday Tuesday August 3. Doc is back from his overseas jaunt and tix are $30 which includes beer samples and pizza. You can book online here.
Images from last year's event (click for larger image)
After the fun and successful St Kilda Ale Star road trip to the Yarra Valley in April last year, we hope to better it this year with a 2 day/1 night brewery and sightseeing visit to Beechworth, Victoria's best preserved gold rush town and Bright, the gateway to the Victorian Alps.
Everyone is welcome (you don't need to be a Ale Star member or attendee of the sessions). Here's the planned itinerary:
SATURDAY * Bus leaves St Kilda 9.30am – drive to Beechworth: (3 hours 15 mins) * Lunch at Bridge Road Brewery inc tour of brewery by Head Brewer Ben Kraus * Afternoon free (to appreciate more beer?) * Dinner at Tanswell's Commercial Hotel (owned by Ben Kraus) – Bridge Rd beers on tap plus possible other regional beers on tap too. * Spend night in Beechworth
SUNDAY * Drive to Yackandandah (20 mins) for sight seeing * Drive via Mt Beauty (50 mins) to Bright (30 mins) - visit brewery and have lunch * Drive back to St Kilda (3¾ hours) - arriving by 7pm
Itinerary is subject to change!
The confirmed dates are Saturday and Sunday September 11/12th.
The cost is only $150 per person which includes minibus transport (2 minibusses with drivers Justin and Guy!), petrol, accommodation (2 per room) at the lovely The Latrobe Beechworth (if your a single and want your own room it's an extra $60) and a cooked breakfast. Lunches, dinners and beer are at your own expense (so you can have as much as you desire). ANY SURPLUS FUNDS WILL BE PUT ACROSS THE BAR ON THE SATURDAY NIGHT!
As a minibus holds 12 people including the driver, we're going to open up one bus at a time for bookings. The second bus will need a minimum of 6 or so to be viable so... don't wait around.
Having signed up another Ale Star annual member this afternoon (just days before our massive 2nd birthday party session next Tuesday), I thought I'd put it out that the next member signed up will be #50!! Now, who's that going to be?
If you want to become an Ale Star annual member, click here for more info and the application form.
Vegetarian Thai Curry served with basmati rice and lychee & bean shoot salad, dressed with Flying Dog Horn Dog Barleywine, palm sugar & fresh lime emulsion Made from fresh ingredients keeping to Thai flavours, we made a rich, thick paste as our base for the curry, which was then bound as a sauce with coconut cream. Choosing chunky dense vegetables as our vessels for the sauce we have a hearty vegetarian dish to rival any. We then finished off the dish with a refreshing fresh herb salad dressed with Flying Dog Horn Dog Barleywine dressing. The caramel tones of the barleywine nicely intertwine with the salad and bring sweetness to balance the dish.
Rockling Saltimbocca served in a bed of Weihenstephaner Hefeweizen white bean puree and semi dried roma tomatoes Rockling being a meaty thick fish, we are able to transfer much more flavour from our marinade to the flesh of the fish than with other species of fish. Wrapped in pancetta and sage the tastes are manipulated further, allowing us to stick to simplicity when thinking of an accompaniment. In this case we’ve chosen a white bean puree made with Weihenstephaner Hefeweizen, which brings a banana and clove dimension to the creamy concoction. With still slightly juicy semi dried Roma tomatoes we have ourselves a seemingly simple dish but with a punch of surprising taste.
Moroccan style goat tagine made with Rogue Hazelnut Ale & chickpeas and served with fresh coriander and roti Cut into chunks of bone packed with loads of flavoursome meat, virtually the whole goat is stewed for hours in Rogue Hazelnut Ale and various spices. By the time the goat is soft enough to melt in your mouth, the flavours of the spices are strong and not subtle in the least. An explosion of flavours comes with every bite, growing more and more complex, relieved only by the chunky chickpeas. A great way to end the dish is to slurp up every last bit of the tagine with roti.
Kangaroo loin with creamy sweet potato mash, red wine glazed shallots, Leffe Brune Jus and frieze Packed with iron and savoury tastes, the kangaroo is a very overpowering type of meat. To contrast this we’ve chosen a sweet potato mash and sweet red wine glazed shallots. All bound by a well balanced Leffe Brune Jus. This rich dish is then given freshness and pepper tones with some fresh frieze allowing a break from the intense flavour assault.
Just to get your mouth watering in anticipation of our Winter Beer & Food Feast (on July 28th - see more info here), Head Chef Richard Smith has released his menu:
1st course freshly shucked local oysters served with Trumer Pils on arrival 2nd course spit roasted suckling pig carved before your eyes with delicious trimmings served with Aecht Schlenkerla Rauchbier and a surprise from Bridge Road Brewers.
3rd course spit roasted lamb served with loads of beer inspired condiments and an abundance of side dishes to compliment and Mountain Goat Hightail Ale 4th course Rich Tuscan chocolate pudding with chocolate stout sauce and Bridge Road Robust Porter
5th course 5 cheeses with bread, fruit, nuts & crackers and served with Matilda Bay Alpha Pale Ale
*****
We hope to see you at this medieval inspired decadent food and beer experience. For more details and to book, please click here.
Here are the specials for Darlinghurst for the next week:
Mediterranean Grilled Chicken Breast Succulent chicken breast stuffed with a spinach, fetta and sun dried tomato, wrapped in prosciutto, presented on a warm Mediterranean style salad of potatoes, tomato, olives, garlic, chilli, basil and finished with a thyme and Bridge Road Chevalier Saison reduction. The delicate sourness and dry fruity/spice notes of the Saison combined with the thyme compliments the subtle flavours present in the stuffing and cuts the chilli and garlic of the salad.
Caramel Creme Brulee
Flavoured with James Squire Amber Ale. The rich malty character and bitter sweet citrus of the Amber Ale when reduced enhances the strong and sweet caramel. When infused in the crème brulee develops to a classic crème caramel flavour.
Bookings available seven nights a week, call 9360 0088.
After way too long in the fermenter we finally have the Darlo website kegged and pouring beautifully!!
There are still a couple of small bits and pieces that we're finessing but we're absolutely thrilled to have it up and running.
Now Sydneysiders can finally find out what's on tap at any time, look up the correct food menu, get specific information on our regular and special events as well as look at a few pictures (with more to come)...
Above is a great photo (ok, we need a better quality camera!) of the current Darlo Ale Star annual members taken last Tuesday. If you're in the photo, please tag yourself here (you don't need to have a Facebook account to do this).
We've been asked many times when we would start selling merchandise and we finally found a minute or two to organise it.
We are just testing the waters with only a small supply but will certainly order more if popular. We'd also welcome ideas of other Taphouse merchandise punters may like to see (bottle openers and hoodies are a couple on the Wish List).
As shown in the above photos, we have black t-shirts in various sizes for $25 (and in Mens and Womens cuts). The Local Taphouse logo is small on the left sleeve. We also have black Taphouse caps too for $25 each.
St Kilda already has tees and caps available although some tee sizes have sold out already. Darlo will have its stock by the end of next week. We're selling them at the bars now but may introduce an online ordering system later!
A record crowd of almost 80 people crowded into the downstairs bar for the July Ale Star session last Tuesday to listen to Murrays Craft Brewery head brewer, Shawn Sherlock, chat about the brewery and taste four of their greatest beers. Murrays Brewery is indisputably a leading craft brewery in this country and it was a very special treat to have Shawn along.
Shawn brought along two 10 litre kegs of each of the beers early in the afternoon for the event - Sassy Blonder (June seasonal), Grand Cru, ICON 2IPA and the very recently released Heart of Darkness.
The crowd came early and was eagerly awaiting the introduction of Shawn as Guy ceremoniously presented three new Ale Star members with their shirts/beer stein and locker keys. Adrian, Sam and Barnesy are now officially inducted! (If you want to become an annual member, drop us a line)
Shawn introduced each beer and regaled the group with interesting snippets from his home brew beginnings in his garage, his early trips to Europe dipping his toe in the 'beer' water (and daring to have his first Stella) and his continued success at Murrays.
The punters then squared off into 12(!) groups for the Beer Trivia and the chance to win 6 bottles of Murrays Wild Thing. Game on!
Six Degrees of Fermentation came out strongly in Round 1 only to be surpassed in the final round with just half a point separating Sam and the all girl crew from the eventual winners - The Glitchclub.
There was a lineup at the bar after the trivia to secure the last drops of Heart of Darkness which was the biggest hit of the night. It is one awesome beer so when we tap the official kegs any day you don't want to miss it.
A huge thanks to Shawn, who once again proved to be a fantastic host and was the reason we smashed the both-venue crowd record for an Ale Stars event. Hopefully we'll see him turn up at an St Kilda Ale Star session soon!
Next month's session in on Scottish Ales on Tuesday August 3rd. As usual, everyone is welcome and you can book here.
4 point herb crusted lamb rack, served w soft polenta and Leffe Brune lamb jus...
By desiccating parsley and mint we crusted the scored lamb rack for texture. The soft polenta acts as a vessel to slurp up the thick and malty lamb jus, which is made from the reduction of lamb stock and Leffe Brune (Belgian Dark Ale). This is a very rich winter dish that is sure to fill.
Cripsy skin snapper fillet with confit potatoes and Flying Dog Horn Dog Barleywine beurre blanc...
The sweetness of the snapper flesh is strongly contrasted by the savoury tones of the confit potatoes that have been cooked in duck fat. Spiked with the Flying Dog Horn Dog Barleywine the beurre blanc gives the dish some citrus to deliver a well balanced and rich dish that will assault your tastebuds from bite to bite.
Aubergine stuffed with Mediterranean style burghul and served with pomegranate molasses and Moo Brew Imperial Stout glaze...
Steamed with hot vegetable stock then mixed with generous amounts of spices, fruits and nuts, our burghul stuffing mix takes on the flavours of the Middle East. The sweetness of the pomegranate molasses is cut with the smokiness of the Moo Brew Imperial Stout to be used as a compliment for the entire dish in hte form of a glaze.
Mountain Goat Surefoot Stout and tomato pork ragu w saffron rice pilaf and fresh herbs...
Cut into one inch chunks, the pork neck is fried with copious amounts of onions and garlic, then deglazed with lots of Moutnain Goat Surefoot Stout to create a thick, rich sauce. All this is then cooked for four hours in tomatoes until the pork is soft. Served with airy saffron rice pilaf, this is definitely a complete dish.
The Beer Lovers Guide to Australia (published by Scribal Publishing) will be released on August 16. This beautifully presented book (I have seen an advance copy) is a snapshot of the Australian Beer Industry, showcasing the beers, breweries and bars.
It will be available in all good book stores and I can highly recommend it. It's one of the best beer books I've seen come out in Australia. Their website is now up and running and will be updated as they get closer to the launch.
Goat on the Road (aka Mountain Goat rep), Tom Delmont along with Barney and Miro from Beer DeLuxe have just returned from the States where they took a month-long “research” trip of American craft breweries and venues.
Their blog makes for a fun read so check it out here.
After a few test batches from Jeremy and James in St Kilda, we're brave enough to offer our first ever mulled beer in both Taphouses! The plan is for it to be available from this weekend so now you'll know what that great smell is when you walk into the venues!
We will play around a little from batch to batch but the base beer for starters is Coopers Vintage. The mulled beer will be available in jugs and we'll start with small batches to gauge interest.
Having sampled a jug myself (well, there were two of us), I think it's a pleasant alternative on these cold, winter nights!
As per a previous post, for our second birthday Ale Star session on Tuesday July 20th, Dave and Jayne from Mountain Goat Brewery and the Australian Homebrewers of the Year are the special guests. As well as taking us through their respective stories we will also be tapping their collaboration brew with the homebrewer champs - the Two Champs Kolsch! Barry, and hopefully Ross (winning homebrewers), will be making the flight south for this special occasion.
Everyone is welcome!!
Here's the great lineup:
* Richard III doppelbock * Two Champs kolsch (the inaugural tapping!) * Dunken the Dunkelweizen * Double IPA
All beers will be on tap for the night (and later tapped in Darlo). Tix are just $30 which includes beer and food. To book, click here!
Members, remember to come at 6.45pm for the group photo.
King fish & vongole cooked in Bridge Road Chevalier Saison with pancetta and skordalia steamed in Bridge Road Chevalier Saison, the vongole make a rich flavoured sauce that coat the meaty king fish with conviction. The smokiness of the pancetta adds a slight variance to the dish and compliments the skordalia making it a well rounded seafood dish.
Porterhouse steak served on champ with Moo Brew Imperial Stout hollandaise. Hardy Irish style potatoes with fresh spring onions make a perfect accompaniment for the thick piece of grass fed beef porterhouse, with just the right amount of fat. Marry all this up with a quite innovative Moo Brew Imperial Stout hollandaise and you can truly taste what difference beer can make to a dish.
Pappardelle with Trumer Pils ratatouille fresh herbs and shaved Grana Padano. Stewed in Trumer Pils, the ratatouille becomes rich and floral, with a slight tang of bitterness that quickly fades with the sweetness of the peppers. When tossed through the papardelle, the ratatouille coats the pasta beautifully and makes quite a hardy vegetarian dish.
Pork & pistachio stuffed chicken rolled in pancetta and served on bread sauce and cranberry & Otway Estate Otway Stout Jus. The smoky malt flavours of the Otway Estate Otway Stout give the jus a very distinct tone that stays in the palate to be overtaken by the tartness of the cranberries. Sweetened with a Leffe Brune gastrique, the jus takes on a balance of flavours, delivering the complexity with every passing second. Complimented with the smoked pancetta and pork and pistachio stuffing, the chicken becomes a lot more interesting in flavour and in texture.
The Local Taphouse Winter Beer and Food Feast - a decadent banquet celebrating beers and beasts.
We at the Local Taphouse St Kilda are very excited to announce our biggest beer and food event yet.
The night will be a medieval style banquet consisting of five courses of delicious meats and vegetables expertly matched with five of our favourite and interesting beers.
Special guests Dave Bonighton (Mountain Goat), Ben Kraus (Bridge Road Brewers) and Steve Jurisic (Calendar Cheese), will be on hand to have a chat about all things beer or cheese.
Richard Smith, Head Chef, will explain his food and we'll talk about the beers we have chosen, but most of all you'll be able to socialise and indulge in a banquet to remember.
Here are all the details:
Winter Beer and Food Feast
Wednesday, July 28th 2010, 7pm.
Cost: $95 per person.
Bookings essential.Click Here to book your place now.
