St Kilda’s Asian-fusion venue Spring and Summer has introduced a new selection of hard-to-find Japanese craft beers: Doppo, Ginga Kogen and Kinshashi.
Head chef Peerasut Laovanich has created a beer and food matching menu, allowing diners to sample the new brews paired with Asian-fusion flavours.
The Spring and Summer oyster with yuzu, salmon roe, crispy leek and chervil has been paired with Doppo’s White Ale for Oyster, which has creamy notes of banana and vanilla and a citrus finish.
The Doppo Dunkel is a sweeter amber ale with notes of caramel and malt. Laovanich has paired the beer with spicy baby pork ribs, a new starter on the menu. The sweetness of this brew compliments the rich spicy depth of the sticky ribs, which are a medium to high spice level. Doppo Beer is brewed by Miyashita Sake Brewery in Okayama.
The Tempura Soft Shell Crab with Coconut Curry Sauce has been paired with the Ginga Kogen Silver Bottle. The unfiltered wheat beer has aromas of crisp apple and vanilla that complements the light crispy crab and coconut curry sauce.
Spring and Summer’s Wagyu beef pad see ew is matched with Kinshashi Aka Miso Lager. Brewed in Nagoya, this beer is made from soybean and miso mixed with malts and hops. The rich and creamy taste brings miso to the forefront and works beautifully with the rich flavour of the tender Wagyu beef and noodles.
Spring and Summer is open Tuesday to Friday, 5.30pm–late and Saturday and Sunday 11am–late.
