One Broadsheet reader and 11 of their friends recently gathered at a private dining room hidden away in a Flinders Street warehouse for a sensory feast.
On arrival guests enjoyed a tasting of Wild Valley wines as they walked through The Stoneleigh Project, a multi-room art installation inspired by themes of nature and the wild fermentation process of grapes. They then headed to the bar for rosé and canapés, before being seated in the secret dining space.
With Belleville executive chef Sailesh Vala having designed each dish to experiment with different flavours and textures, guests were blindfolded and asked to taste and then guess what was on the plate in front of them. They then removed their blindfolds and enjoyed the meal.
The six-course degustation included chicken-skin dumplings with pork mince and chilli; black garlic and squid-ink tacos with barramundi; Tasmanian salmon with a cashew, coriander and basil crust; crispy pork belly with ssamjang pineapple salsa; and pea and corn fritters with avocado mayonnaise and roasted red-pepper relish.
Each dish was paired with a Stoneleigh Wild Valley wine. For dessert the table was served pineapple panna cotta with chocolate soil and thyme.
The Stoneleigh Project ends this Sunday 5 November.
This article is produced by Broadsheet in partnership with Stoneleigh Wild Valley.