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It's the sequel to the prequel you've all been waiting for, and this time we're stepping it up a notch!
After the sell-out success of the first round of the series, Chef Tiw wanted to further explore the pairing of craft beer with his award-winning Indochine cuisine. Perhaps it's because that's meant he's had the pleasure of visiting local Sydney breweries for various tastings (hard work, right!?) to choose the best brews to complement his fare, either way, we all win. Each event will hero a selection of regional culinary delights, from the country’s that border the Mekong river, with cuisine from Cambodia, Vietnam, Northern Thailand and Myanmar. Think unexpected pairings like dark beer and charcoal pudding, spicy dishes with hoppy pale ale. Each dinner will feature five shared courses and five paired beers, with a brewer on hand to chat through the selected beers they’ve matched to the dishes. MENU Lord Nelson + Vietnamese Canapés Betel leaf with smoked duck Crispy rice curry lettuce cup Quayle Summer Ale 4.4% Main Slow cooked toothfish curry Stir fried crispy pork belly with Chinese broccoli Stir fried pipis with house made chilli jam Double Nelson IPA 5.4% Victory Bitter 3Sheets Pale Ale 4.9% Dessert Caramel Banana sago with coconut milk and roasted walnuts Coffee Brown Ale 6.2% *Please note due to seasonality, menu is subject to change |
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The rich, fiery zing of a fragrant curry and the cool, crisp taste of a good beer is a match made in heaven. Indian curries have long been paired with an Indian Pale Ale due to the hoppy nature of the beer but the reality is, there are a number of beer styles that can complement a curry and we want to highlight some of the best in this Craft Beer and Curry Series. |
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