Prahran’s premiere venue Wilson & Market has teamed up with local suppliers and breweries to get crafty for this year’s Good Beer Week.
Biodynamics & Beer is in partnership with Stone & Wood and Transition Farm on Saturday 12 May. Expect a generous feast of sustainable seafood and wood roasted ethically farmed meat, alongside abundant plant based and vegetarian gastronomy to thrill all food lovers. Beer crafted with the same integrity and unique flavour will be matched to each wave of delicious sustainable, seasonal and natural food.
Wilson said: “Vegetables, like craft beer, are the new forces in progressive dining and are a chef’s best friend.” Both Paul Wilson and Transition Farm’s Robin and Peter Carlyon grow unique and exotic varieties of biodynamic vegetables, fruit, plants and herbs.
Some of the menu highlights include spicy tuna and rocoto chili with Chioggia beetroot salad and chermula prawns with Moroccan style heirloom carrots, both dishes matched to Pacific Ale. Twice cooked wood-grilled sugarloaf with guanciale and Roquefort cheese will be matched to the Hoppy Potato Ale, Wood grilled Hakurei turnips in seaweed butter will be matched to The Wilderness and for dessert, chocolate parfait with Seville organs will be matched to the Imperial Stout.
Guests will hear from Transition Farm’s Robin and Peter Carlyon, Wilson & Market’s Paul Wilson and a guest speaker from Byron Bay’s Stone & Wood Brewery.
Tickets are priced at $100pp: https://goodbeerweek.com.au/event/foodie/195-biodynamics-beer
Guests can request a fully vegetarian option if they wish.
Paul Wilson and the Wilson & Market team have rapidly become renowned for a truly quintessential Melbourne dining experience, underpinned with the best local talent, seasonal, biodynamic and organic produce and sustainable seafood. The Luxe brasserie picked up a Chef’s Hat at the 2018 Good Food Guide Awards.
Good Beer Week at Wilson & Market
Biodynamics & Beer: Saturday 12 May
Commercial Road, Prahan