The Standard has taken the best of the winter harvest, turned the umami up to eleven and created a spectacular vegetarian feast, highlighting the finest Western Australian grown produce on offer. You’ll indulge in a four course banquet that’s a true celebration of just how amazing vegetables can be! Paired wines from Higher Plane, a family run vineyard in Margaret River with a focussed, ‘less is more’ approach to winemaking. Expect some deliciously elegant vino to compliment a feast that will be so jam-packed with flavour, it’s sure to satiate even the most stubborn of carnivores.
Higher Plane 2020 ‘Slow White’ Blend w/
Vegetable crisps & dip, mountain caviar / Mushroom puff, shitake ketchup, parmesan / Sweet corn ribs, Korean bbq, daikon sesame / Onion, smoked potato cream, egg yolk, truffle
Higher Plane 2020 Fiano w/
Jerusalem artichoke, celeriac noodle, confit lion’s mane mushroom
Higher Plane 2018 ‘Forest Grove’ Chardonnay & 2017 Syrah w/
BBQ cauliflower, yellow curry glaze, chilli oil / Fire roasted leeks, garice chive, stracciatella / Soya glazed hokkaido pumpkin, pepitas, dill, horseradish / Whole spit roasted celeriac, red onion glaze / Smoked eggplant wheat noodle ox / Hispi cabbage, dashi butter, mustard, truffle / Sweet & sour sweet potato salad
Parsnip, salted caramel, bay leaf gelato, white chocolate