Meet Virgilio Martínez at Marea Ceviche and Pisco Bar

Meet Virgilio Martínez at Marea Ceviche and Pisco Bar
The Terrace, Botanical Gardens
Friday November 25th, 2016

Chef Alejandro Saravia from Pastuso will host Peru’s Virgilio Martínez, chef at the No. 4 restaurant in the world, Central.

Guests will have the chance to meet Martínez and purchase a copy of his stunning new book from Phaidon, Central, fresh off the press.

In an informal setting at The Terrace, taste different ceviche dishes as if grazing through a marketplace, with an emphasis on Peruvian ceviche and Saravia’s different interpretations. Guests will sip Pisco Sours and matched wines overlooking the lush garden setting of The Terrace.

There will be four food stations, including an oyster bar with Peruvian flair where guests will witness the chefs in action and can sample the dishes on offer. The self-service option will allow guests to interact with chefs and admire their different techniques.

Station Tradicion will showcase the roots of what a ceviche represents, using traditional ceviche recipes and techniques as well as offering three staple cevicheria-style dishes.

Station Nikeii will emphasise the Japanese influence in Peruvian ceviche cuisine. Nikeii is not a fusion cuisine; rather it is the adaptation of one cuisine into another, with Japanese cuisine incorporating Peruvian ingredients to create a new cuisine. This station will offer three Nikeii dishes.

Station Ceviche 21 will present the future of ceviche. Now that ceviche has been well regarded and served in some of the most exciting tables around the world, Saravia shares his views on the future of this dish.

On arrival, Pisco Sours will be served up thanks to the Pisco People. Each dish will then be paired with wines from Spain’s renowned family owned wine company, Freixenet. Since 1861, the Ferrer family has grown and made wines just outside of Barcelona. Today, its Cordon Negro is the world’s largest selling sparkling wine.

To start

Tasmanian lobster tail dressed with Aji Amarillo, dill and confit eshallots
Paired with Friexenet Elyssia Gran Cuvee

Station Tradicion
Ceviche Pescador with ruby snapper, caramelised sweet potato, roasted Andean corn
Paired with You & Me Albariño – D.O. Rías Baixas

La Leche de Tigre – Fish of the day, diamond shell clams, octopus tentacles and fried calamari
Paired with Elyssia Gran Cuvee

Stacion Nikeii
Ceviche de Algas y taro – mixed seaweeds, sea grass, Aji Amarillo, sesame seeds toasted marinated tofu, pickled kohlrabi, sea plankton
Paired with Susana (sempre) roble 2015

Tiradito Nikeii – thin slices of Marlin loin, parsnip chips, braised shitake mushrooms, Aji Mirasol and Ponzu dressing
Paired with Susana (sempre) roble 2015

Ceviche 21
Corvina Acevichada – ice aged Cobia, emulsified tigers milk, sweet corn puree and finger lime, ginger, coriander salsa, served on buckwheat toast
Paired with La Fontana Albariño – D.O. Rías Baixas, 2015

Tiradito 21 – Ora King salmon, pickled garlic and Peruvian yellow chili foam, honeydew melon
Paired with Segura Viudas Garnatxa, D.O Catalunya 2014

Ostras y Almejas
Sydney rock oyster
Paired with Elyssia Gran Cuvee
Lightly smoked clams
Paired with Orube Crianza Rioja 2012
Fish Anticuchos (Butter fish) from the grill
Paired with Orube Crianza Rioja 2012

Sauces
Chalaca: Diced eshallots, tomato, green capsicum, coriander lemon and lime
Leche de Tigre de Cilantro: Coriander-based tigers milk.
Dashi Peruano: Aji Mirasol and ginger sauce

Finale
Delicia de Mango – vanilla meringue parfait, mango and chia sauce

Where:
The Terrace at the Royal Botanic Gardens
Alexandra Ave & Anderson Street, Melbourne

When:
Friday November 25th
6.30–9.30pm

Tickets: From $100.00
www.goodfoodmonth.com

For more information please contact Fiona Brook, Zilla & Brook Publicity. 0407 900 840/03 9690 7000. fiona@www.zillaandbrook.com.au