Matching food and drink is a thing, but you usually associate food and wine. How about matching food and beer? No I’m not talking kebabs and pies, rather a more refined experience. The good people of Mordeo Bistro and Bar with Stone and Wood teamed up to bring such an experience. Mordeo located on the corner of Phillip and Hunter St in the vicinity of Chifley towers. Making Mordeo the perfect location for this event to take place. Mordeo has a stocked bar with beer on tap and is a great spot for after work drinks. There is also space for dining including a separate space for a group or an intimate corporate dining experience.
We are familiar with the quality award winning boutique beer produced by Stone and Wood. We are now thankfully familiar with the amazing southern European Bistro style cuisine that Mordeo has on offer. On this occasion, Mordeo chefs masterfully created a 5 course menu that encompassed flavours associated with beer and its ingredients, presenting details of each dish to all in attendance. This followed by Oscar from Stone and Wood also interacting with the diners, providing an education on the brewing process, ingredients used and tasting notes of each beer.
The meal starting off with seafood dishes. The amuse-bouche was a snapper cevice seved with fresh seaweed, salmon roe and lime. This dish paired beautifully with the green coast lager with a full malt flavour and a subtle hops finish. The next dish the sweet seafood flavour of seared scallops with toasted almonds served atop of a the rich silky galaxy hop smoked cauliflower puree, so good it should be bottled. This almost being the case with this dish being served with one of our favouite ales the pacific ale brewed using Australian Barley, wheat and the same galaxy hops used in the cauli puree.
For the next part of this dream pairing moving to protein sourced from the land. With a duck ragu tagliatelle slow cooked with the garden ale, juniper, wild mushrooms and bay leaf. A full flavoured dish made with handmade pasta Mordeo is known for. Paired with the malt of garden ale with a flora- citrus aroma which was also used in the dish it was served with.
Then came the Berkshire pork belly sourced from Byron Bay where Stone and Wood is located. The pork was melt in your mouth slow cooked with the cloud catcher ale and served with braised fennel hearts and a rosmary hop jus.
The meal came to a perfect finish with a decadent dark chocolate tart with burnt honey, laveder and dark malt Gelato. This paired with the dark rich malty Jasper ale.
A big thanks to Wasamedia for inviting us to enjoy a perfect evening of food paired with beer. Thanks to Mordeo for hosting the event, the amazing food, great service and hospitality. We hope Stone and Wood continue with these events and we recommend keeping an eye out for such events by signing up to the Stone and Wood newsletter.