Dine and drink the night away with theatrical cocktails and locally-foraged food.
Chef Elijah Holland or EJ first came to my attention when an article on Noma was published about foraging in Sydney.
You can follow EJ on Instagram to keep up to date with his foraging and pop into his restaurant, The Powder Keg to see how he presents the foraged goods on the plate.
Inspired by Guy Fawkes Night, this cocktail is served in a smoking cloche with gunpowder twigs. It smells complex, the foam is distinctly smoky, tasting warm and citrusy.
Smoked egg yolk and steak tartare hide beneath layers of Jerusalem artichokes chips which are slightly sweet tasting and decorated with foraged lavender-hued garlic flowers.
Chicken is moulded around a quail scotch egg served alongside some pickled mushrooms, smoked potato and smoked pancetta which are pickled and smoked in-house by EJ himself.
Parts of the Black Angus exterior is blackened and burnt but the hulking mass of rib eye is cooked perfectly medium rare.
Asparagus is topped with fried chicken skin which shatters upon biting into and house-made skyr, an Icelandic yoghurt, which is very mild-tasting.
Their smoked chicken is lightly perfumed with charcoal and the flesh, very succulent and moist. The corn is sweet and the onion still maintains a bite to it.
Jersey milk ricotta combined with whey has been turned into a sorbet, it’s only slightly sweet, but freezing flowers brings out the sweetness and the toasted puff grains are crunchy and nutty.
Chocolate, nectarine, salted caramel $15
A dark quenelle of chocolate perched on top a nectarine half and pool of salted caramel. It’s simple yet executed well.