Chefs Joel Alderson and Adam Liston team up for Chinese New Year banquet at The Hotel Windsor

21 January, 2016 by
Aoife Boothroyd

Borrowed Space collaborators, chefs Joel Alderson and Adam Liston will be joining forces this February for a special Chinese New Year banquet at The Windsor Hotel.

Anderson (Royal Mail, Attica and Brix) and Liston (Cutler & Co, T8, Northern Light) will showcase local Australian produce throughout the banquet while incorporating vibrant Chinese flavours.

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Appetizers include braised Chinese white radish and black fungus, oyster sauce and sesame; spring roll of Flinders Island wallaby, spiced blood plum; and scallop toast under a veil of lardo and chamomile.

These will be followed by eight-courses served banquet style, which comprise: roasted bone marrow, Szechuan glaze, crisps of potato and chicken skin; crisp barramundi, chilli, sesame and saltbush; egg noodle, spanner crab, ginger broth, golden egg and caviar; and pandan donut, white chocolate and lychee. 

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Sommelier, Ainslie Lubbock (Royal Mail, Attica, Cutler & Co, Pei Modern Melbourne), will work closely with the chefs to match each dish to a selection of beverages including unique Australian wines and Chinese herbal teas.

The meal will take place in the Grand Ballroom at The Hotel Windsor where guests will be seated at long communal tables.

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“Adam, Ainslie and I have worked with one another for many years and we’re all very much looking forward to showcasing our banquet menu for one night only in celebration of Chinese New Year, it should be a fantastic evening,” says Alderson.

Director of The Windsor Hotel, Adi Halim, said that the Hotel was excited to be actively involved in the 2016 Chinese New Year Celebrations.

“The Hotel Windsor is an important part of Melbourne’s heritage and we couldn’t be more excited to be creating our own unique Asian inspired menu,” he said.