We’ve had a stellar week 4 of delicious dishes for GourMay. We tried an exceptional wagyu from Marble & Grain, sipped on cocktails and a native Australian salad from Parlour, shared a salmon crudo from The Alby, had late-night fried chicken and beer at B One, pappardelle ragu from Pasta Artigiana, a delightful canapé and cocktail pairing at Alcove and charcoal grill rib-eye from Temporada.
But what got us even more excited were the exclusive experiences up for grabs from each venue as part of GourMay.
Have you seen them yet? Well, here’s a recap of another delicious week of GourMay.
Marble & Grain
Premium MBS 9+ Wagyu Flank, Duck Fat, Herb Potato Gallette, Sauteed Spinach, Roasted Cherry Tomato & Red Wine Jus
We’d expect nothing less than a premium wagyu from European steakhouse Marble and Grain. Relaxing amongst the confines of a soft leather lounge, tucked away in a warm corner of the restaurant, we indulged in a 2GR premium fullblood MBS 9+ wagyu flank. Cooked with duck fat and served next to a warming herb potato gallette, sauteed spinach, slow-roasted cherry tomatoes and topped with red wine jus, sometimes you really can’t beat a steakhouse meal. Simple, yet offering quality forward ingredients, it’s the homely feeling you get from an exceptional steak paired with an unbeatable red wine that keeps locals coming back to Marble and Grain.
2018 Yalumba Samuel’s Collection Barossa Shiraz
To pair with a rich wagyu flank, sip on a gorgeous full-bodied Shiraz from Yalumba winery in the Barossa Valley. The generously aromatic wine puts forward tasting notes of ripe plums, anise, lavender, currants and dark chocolate with a complexity of savoury spices.
The experience: Premium Wagyu & Wine Lunch
For the remainder of May, join Marble and Grain for a premium wagyu and wine lunch. Served with a glass of Yalumba red wine, dig into a 2GR premium fullblood MBS 9+ wagyu flank for $55. Get the GourMay code.
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Parlour
Grilled Persimmon Salad with Cucumber, Danish Feta, Karkalla, Warigal & Balsamic Lemon Myrtle
Presenting a new dish that is yet to hit the menu, cosy wine bar Parlour presents a modern Australian take on a Greek salad. The persimmon and cucumber salad with Danish feta, karkalla, warrigal and balsamic lemon myrtle highlights the restaurant’s new focus on Australian natives. Using an unlikely main ingredient, the chef grills persimmon to give it a candied flavour. It is then paired with cucumber and native karkalla to give it a savoury crunch and warrigal for its earthy sensation. It is then placed on a bed of creamy feta and drizzled with the balsamic to make for a light and flavoursome lunchtime dish.
Revival
Incorporating left-over lemon myrtle, warrigal and cucumber from the salad into a soda, Parlour created its perfect pairing cocktail Revival. Inspired by a vesper and a highball, the cocktail is made with Four Pillars Olive Leaf gin, Grey Goose vodka and Lillet Blanc. Using the gin and vodka to uplift and balance the Lillet, it is then carbonised with their homemade lemon myrtle soda to give it that zing cleansing hit.
The Experience: Parlour GourMay Dish Special
Try both of these off-menu lunch items at Parlour for the remainder of May.
Persimmon and cucumber salad $17
Revival Cocktail $20
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The Alby
Salmon Crudo, Avocado, Yuzu Mayo, Chilli Oil, Green Chilli & Nori Crackers
Light-filled, refined and modern, The Alby is not your ordinary pub. Bringing a level of sophistication through several of their menu items, while diners may choose those reliable pub classics, there is also the option for more premium choices like the salmon crudo. Keeping things light and fresh, the crudo is presented with thin slices of salmon topped with little pockets of avocado, yuzu mayo and chilli oil, with thin slices of chilli and nori crackers. Presenting the perfect starter or light lunch, each accompaniment uplifts the creaminess of the salmon perfectly without overpowering its soft flavour. With each bite, we meld every element together to create a lovely burst of flavour and beautiful crunch from that nori cracker.
2021 Nick Spencer Rose
Light, crisp and dry in style, there is no better wine pairing for this gorgeous salmon crudo than a rose from award-winning Nick Spencer Wines. Grown in the Hilltops region of Southern New South Wales, using a combination of Grenache, Sangiovese and Merlot, it is perfectly balanced with aromas of tangerine, red berries and fresh watermelon.
The experience: Salmon Crudo & Wine Lunch special
Enjoy this delightful food and wine pairing at The Alby for the rest of the month for $25. Get the GourMay code.
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B One
Boneless Fried Chicken with Sweet Chilli Sauce and Chips
Grab your friends, gather round and fight over the last piece of B One’s Asian fusion succulent fried chicken. Pouring sticky sweet chilli sauce over the perfect morsels of crispy boneless chicken, don’t be afraid to get your hands dirty. A plate big enough for a group, order chips on the side for the ultimate feasting plate.
Soju Bomb
Ever had a soju bomb? Made by dropping a shot of soju into a pint of beer, it adds a hint of sweetness to the original bitterness. Choosing a combination of peach Chrum Chrum Soju with B One Lager, enjoy the full experience B One experience.
The experience: B One Beer Happy Hour
Join B One for the ultimate Asian fusion feast with the perfect cold beer during happy hour from 3-5pm. On Thursdays they also offer half price house beer jugs. Get the GourMay code.
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Pasta Artigiana
Pappardelle Al Ragu
Slow-cooked sauces, freshly made pasta and authentic Italian recipes has Pasta Artigiana converting hungry Canberrans as soon as they walk into the Verity Lane Market food hall. Showing off their crowd-pleasing favourite, pappardelle al ragu, we’ve come to pasta heaven. Slow cooking beef and pork in a tomato passata, porcini and red wine sauce, meanwhile handmaking fresh ribbons of rustic pappardelle, they then stir, mix and shake the ingredients together, covering every inch of pasta in the rich red sauce. They then finish it off with a light sprinkle of parsley and a not so light sprinkle of parmesan cheese.
2020 Mandi Mildura Sangiovese
Made with esoteric grape varieties usually found in northern Italy, Pasta Artigiana suggests pairing their heart-warming ragu with a Mandi Mildura Sangiovese. Often paired with a tomato-based sauce, the Sangiovese is aromatically generous, offering bright raspberry and cherry notes. Then on the palate, flavours of red fruits are prominent with an acidic and medium tannin finish.
Pasta Artigiana Pasta & Wine Nights
Experience the ultimate food and wine pairing with Pasta Artigiana’s home-cooked pappardelle al ragu with a glass of Sangiovese from the Verity Lane bar for $30. Available for the remainder of May.
The experience: Pasta Artigiana Pasta & Wine Nights
Experience the ultimate food and wine pairing with Pasta Artigiana’s home-cooked pappardelle al ragu with a glass of Sangiovese from the Verity Lane bar for $30. Available for the remainder of May. Get the GourMay code.
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Alcove
Canton Chicken Wonton With Scallion, Daikon & Wakama
Presenting a unique dining experience where cocktails and canapés are perfectly paired, the elegant Alcove is unlike any cocktail bar you’ve seen before. Showcasing course number two from their degustation menu, they pair a canton chicken wonton with the Chrysanthemum cocktail. Placing a soft mixture of chicken, scallion, daikon and wakame on a crunchy wonton served on a unique piece of marble, the small morsel explodes with flavour, punch and excitement.
Chrysanthemum
Pairing this bespoke canapé with an inventive cocktail, the Chrysanthemum is made with pear, sake, citrus and whites. Floral, tart and silky, it’s a true sour at its finest. Using the botanicals of the cocktail to enhance the food, Alcove creates the ultimate pairing.
The experience: Alcove Canapé & Cocktail Degustation
Experience Alcove’s unique canapé and cocktail pairing experience through a decadent six-course degustation. Get the GourMay code.
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Temporada
Charcoal Grilled Grass-Fed Rib Eye, Mustard Butter & Sauté Potatoes
With an innovative menu designed around the heat, smoke and wood of the charcoal grill, Temporada throws on a mouth-watering grass-fed rib eye and pairs it with mustard butter and sauteed potatoes. Designed to share, the tender steak is cooked medium rare then sliced and topped with a generous dollop of creamy mustard butter, then they place the potatoes to the side ready to soak up the remaining juices. Rustic with a refined charm and inventive flavour, each mouthful is outrageously delicious.
Blackberry Bramble
While often pairing steak with a blackberry sauce, Temporada combines these complementary flavours through their Blackberry Bramble cocktail. Made with local Underground Spirits vodka, Cointreau and Massenez Crème de Mûre, its intense yet smooth flavour is perfect for the smokiness of the rib eye.
The experience: Temporada Dinner Set Menu
Get the full Temporada experience with their $90 dinner set menu. Enjoy a variety of snacks, small and larger share style plates and dessert. Get the GourMay code.
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See all the previous week’s dishes and experiences on our GourMay platform.
