Jesse Blake doesn’t like people going hungry. If you attended the Petition Kitchen chef’s Truffle Kerfuffle breakfast, you and every other diner defeated by the spread will know this all too well. (That smoked trout! Those truffled hash browns! Those sautéed greens!).
He’s applying a similar generosity of spirit to the restaurant’s In Good Company dinner series. Consisting of a three-course meal served with matched wines, these dinners will be as much about good cheer as they are good eating.
“You’re not just huddled over your own plate of food but there’s conversation and you’re sharing around dishes of food,” says Blake of the family-style dining ethos. “It’s how we used to eat at home. We never used to have a plated meal.”
While menus for each dinner will be finalised closer to the night, Blake promises plenty of hearty, cold-weather cooking. Pork will feature – roasted collar, say – while braised winners such as osso buco and veal cheeks are also on the agenda. Side dishes will be all about seasonal savour while dessert might involve the supremely comforting likes of apple pie with salted butterscotch custard.
“We try to make sure everyone’s well fed,” he says with some understatement.
The dinners are one of the events in the State Buildings’ Toast to Winter program. Running till the end of August, the calendar includes wine dinners, lunch specials and free live music performances on Wednesday and Thursday evenings.
In Good Company dinners will be held at Petition Kitchen, State Buildings, Corner St Georges Terrace and Barrack Street on Tuesday July 12, July 26, August 9 and August 23. Tickets are $90 per person from (08) 6168 7771 and include a three-course meal with matched wines.