Meru Miso had the opportunity to work with Chef Brent Savage and his team at Bentley Bar and Restaurant earlier in the year to host a luncheon for a group of Australia’s leading food journalists. Brent developed a menu with such inspired pairings of our Miso that it truly was a once in a lifetime experience. For Meru Miso’s founders, Chris and Meagan, being able to work so closely with a Chef of Brent’s calibre was an extremely exciting and humbling opportunity. We wanted to create an experience and present dishes that used our miso in ways that you normally wouldn’t think to. If you have a look over the menu you’ll probably agree that it provided just that.
We are so very happy to share with you images from the luncheon, enjoy!
MERU MISO MENU
Spencer Gulf Kingfish + Sea Urchin + Tomato + Marigold (seasoned with liquid Shiro Koji)
Heard Island Toothfish + Dulse Crisp (seasoned with liquid White Miso)
Heirloom Vegetables + Koji Cream
Housemade Bread + Chickpea Miso Butter
Bass Grouper + Hispi Cabbage (Chickpea Miso Powder) + Clam Butter + Agretti
David Blackmore Rib Cap + Red Miso + Bull’s Blood Leaf
Sweet Red Miso + Pumpkin Curd + Citrus Sorbet
Petit Four: Cocoa Biscuit + Sweet White Miso Cream
Menu designed by: Chef Brent Savage, Venue: Bentley Bar and Restaurant, Event Coordination + Support: Straight to the Source, Photographer: Federica Portentoso. Thank you to everyone involved in this event.k