117 Dining @ Intercontinental Sydney: A Taste of Wagyu, May 2015

Being a meat lover and hearing that this month’s themed degustation at 117 Dining is A Taste of Wagyu, I just couldn’t resist! It’s a 5 course degustation if you don’t count the palate cleansing sorbet that was served twice in between courses. Lighting was quite dim in the dining area so I had to use flash, which really doesn’t do justice to the prettiness of the dishes.

First course was wagyu done biltong-style, served with pickles, mustard, radish and yummy crunchy fried kale. The sweet and sour accompaniments worked well with the salty biltong.

Blackmore’s Wagyu Biltong

This was my 2nd favourite course – wagyu collar served with sweet potato chips, black sesame, red elk lettuce and something that tasted like (and probably was) kimchi, which gave a small hit of spiciness.

Korean Style Blackmore’s Collar

The next dish featured charcoal grilled wagyu and smelt mouth-wateringly delicious. The grilled baby corn, kernels and the creamy sauce were a great match for the succulent meat, but the mushroom was quite acidic and salty – it kind of over-powered the other elements of the dish.

Ranger’s Valley Wagyu Flat Iron

Not a big fan of quince, but I did love the drama of it being brought to the table and dried ice being poured into the bowl.

Quince Rose Sorbet

The next course was my favourite. Of course it helped that one of the components of the dish was marrow, one of my guilty pleasures. The brussel sprouts, mushrooms and lentils soaked up the lovely rich, meaty sauce and the wagyu was succulent and tender.

Slow Cooked Ranger’s Valley Tri Tip

Dessert was originally The Fairy Floss, served with chestnut cream, shortbread and meringue, which actually sounded pretty good. Vivid was on at the time, so they had a special dessert created to celebrate the event. The dessert was wheeled in and plated up at the table.

First the caramel sauce went on, then slices of cake along with shards of milk wafers and salted caramel brittle. A large, open dome of chocolate was placed in the middle, inside it nestled little chocolate balls, meringue and smooth, milky white cream. My guest and I were still admiring how pretty it was when the young man plating suddenly smashed it up without warning. Hence the name…

The Vivid Pinata

The experience was elegant and satisfying, and at $95 a head not outrageously overpriced. If you choose to have the degustation with matching wines, it’ll set you back $135 per head.


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