Celebrating the Festive Season

  • Posted by Dan
  • October 8th, 2012
  • Events
  • no responses
It can be a bit daunting as the year begins to wrap up and time continues to fly on by – not many people have time to organise an end of year Christmas get-together, so let us cater for your festive function. The Bistro’s the perfect place for celebrating Christmas with friends,  family and colleagues.
At the Bistro, our Christmas menus present a selection of traditional festive flavours and best seasonal produce.
As well as having our A la carte menus available for lunch, dinner and groups, we have a three special Christmas Menus available including champagne on arrival, Christmas Crackers and Emma’s Homemade Christmas Mince Pies.

Please click to view our Christmas Menus

Please note that menus are samples only as subject to produce availability, and menu items may change.
To ensure the best Christmas celebration, please advise us of any dietary requirements and special requests

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Pot Kettle Black (The Hoppy Porter)

  • Posted by Olivia
  • September 7th, 2012
  • Drink
  • no responses

Yeastie Boys – Pot Kettle Black “The Hoppy Porter”

Beer Wellington

New to the Boulcott Street Bistro beer list, this Miramar local is a refreshing darker ale that’s perfect for the warm afternoons and cool evenings of early spring.

The label says this award winning Black IPA is a complex drop that is fresh and hoppy, but also dark and rich.

Drinking it now, its upfront chocolate and coffee flavours are typical of a porter but with a hop-driven backbone and a clean but malty finish.

Pot Kettle Black is a versatile brew. Great on its own or matched with a braised meat dish such as the BSB lamb shank or osso bucco.

Given its classic porter heritage it would also pair beautifully alongside our chocolate tart with malted chocolate ice cream or our classic profiteroles with Bailey’s ice cream.


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My Dish Competition Entrant

Stephen Garrett’s Pork Cheek  creation for the Wellington On a Plate My Dish Competition for Boulcott Street Bistro

I came up with this dish one standing the in the meat section of Moore Wilson Fresh ….

Weigh the pork cheek, and calculate 2%, that’s how much salt you need. Mix rock or kosher salt, with some thyme and Szechuan pepper.

Coat the pork in the salt mix and place in a container (or zip-lock bag) in the fridge overnight.

Preheat the oven to 90ºC. Continue reading “My Dish Competition Entrant” »

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