{"id":7039,"date":"2021-12-09T05:26:58","date_gmt":"2021-12-09T05:26:58","guid":{"rendered":"https:\/\/dev.vybinmedia.com.au\/web4\/?p=7039"},"modified":"2023-01-19T05:11:39","modified_gmt":"2023-01-19T05:11:39","slug":"part-one-elpis","status":"publish","type":"post","link":"https:\/\/dev.vybinmedia.com.au\/web4\/part-one-elpis\/","title":{"rendered":"Part one Elpis"},"content":{"rendered":"\n<p><strong>HI FOODIES!<img decoding=\"async\" alt=\"\ud83d\udc4b\ud83c\udffb\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f44b_1f3fb\/32.png\">\u00a0I&#8217;M GOING TO BE UP FRONT WITH YOU. GO AND BOOK INTO @elpisfoodandwine RIGHT NOW! DON&#8217;T WAIT. GET THE FEED ME MENU. LET CHEF @sato.kikuchi DELIGHT AND EXCITE YOU WITH HIS PERFECTION ON A PLATE. THAT&#8217;S IT. NOW TO TELL YOU WHY.<\/strong><\/p>\n\n\n\n<p>Smoked Pork Hock Terrine, Fennel and Dashi mustard. What a stunning start. The salty, rich and smokey bite size terrine was paired perfectly with the slight anise flavour of the pickled fennel and that dashi mustard pulled it altogether.&nbsp;<\/p>\n\n\n\n<p>Hiramasa Kingfish, Buttermilk, Bottarga, Goats Curd. I could have licked the bowl clean! The ever so delicate flavour of the goats curd with this generally Japanese dish is a stroke of culinary genius.&nbsp;<\/p>\n\n\n\n<p>Ora King Salmon, Seaweed and Tobiko. This one made me cry. The king of salmon is NZ Ora King, sous vide NOT raw. <strong>@kennyboii_99<\/strong><\/p>\n\n\n\n<p>and I had a chat about how many people can&#8217;t tell the difference.<img decoding=\"async\" alt=\"\ud83d\ude44\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f644\/32.png\">&nbsp;Actually, just looking at it I can tell it was sous vide. The texture and flavour gave it away too. Oh my gawd! That texture, it literally melts in your mouth!&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude31\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f631\/32.png\">&nbsp;You get the firm texture and mildly salty seaweed, then the tobiko!&nbsp; Those tiny spheres&nbsp; pop on your tongue and release the sweet liquid across your palate.&nbsp;<img decoding=\"async\" alt=\"\ud83e\udd2f\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f92f\/32.png\"><img decoding=\"async\" alt=\"\ud83e\udd2f\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f92f\/32.png\">&nbsp;Texture texture texture texture!<\/p>\n\n\n\n<p>Beef Tartare, Koji Onion, Karashi Vinaigrette, Wagyu Fat. This dish would not be remiss in a fine dining eatery. This is now my favourite tartare in Adelaide. So elegant! I queried the wagyu fat with Chef Sato, it&#8217;s the white powder on the dish.&nbsp;<img decoding=\"async\" alt=\"\ud83d\ude31\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f631\/32.png\">&nbsp;So much pride and love was given here.&nbsp;<\/p>\n\n\n\n<p>Dengaku Eggplant, Miso Hummus, Torched Macadamia and Pickled Enoki. This dish is extremely smart. Dengaku Eggplant is a traditional Japanese dish then pair it with the miso hummus makes for a rich dish. When you eat with the pickled enoki, it lightens it up. The macadamia is once again another facet to add texture and keep your palate interested.&nbsp;<\/p>\n\n\n\n<p>Wagyu Striploin! What can you say but perfect?<img decoding=\"async\" alt=\"\u2764\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/2764\/32.png\"><img decoding=\"async\" alt=\"\ud83e\udd2f\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f92f\/32.png\">&nbsp;Can you believe it was a lighter dish than the eggplant? How do they do that?&nbsp;<img decoding=\"async\" alt=\"\ud83e\udd2f\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f92f\/32.png\"><\/p>\n\n\n\n<p>Lastly, dessert,\u00a0 Sour White Chocolate, Ricotta, Honey and Berries. I had choc ice cream instead of honey and ricotta.\u00a0 Please leave room for dessert.\u00a0<img decoding=\"async\" alt=\"\ud83d\ude4f\ud83c\udffb\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/1f64f_1f3fb\/32.png\">\u00a0<\/p>\n\n\n\n<p>Thank you so much!&nbsp;<img decoding=\"async\" alt=\"\u2764\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/14.0\/2764\/32.png\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Vivamus non augue at leo hendrerit dignissim eu non ipsum. Vestibulum blandit dapibus dolor, eu sollicitudin.<\/p>\n","protected":false},"author":1,"featured_media":7047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[58,59,60,61,63,64],"_links":{"self":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/7039"}],"collection":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/comments?post=7039"}],"version-history":[{"count":1,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/7039\/revisions"}],"predecessor-version":[{"id":7048,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/posts\/7039\/revisions\/7048"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/media\/7047"}],"wp:attachment":[{"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/media?parent=7039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/categories?post=7039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.vybinmedia.com.au\/web4\/wp-json\/wp\/v2\/tags?post=7039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}