Victoria Park’s New Functions Menu
View Victoria Park’s new packages online below, or read on to hear what Victoria Park’s Executive Chef Jason Peppler has to say about this years menu!
Crafted by twice award winning Executive Chef Jason Peppler and his team, Victoria Park’s new menu features 27 new dishes, catering to all lifestyles and culture palates. Jason Peppler says his ultimate goal is to craft a new menu that every guest at 2019 Victoria Park events can relate to and that showcases the regions great produce. “We want our clients to choose their menu with ease,” he says. “Our goal is to deliver honest and tasty dishes to their family, friends and colleagues that will be remembered long after the occasion”.
Within Victoria Park’s 2019 menus, you’ll find new Entree additions with strong Spanish ties including Seared Scallops with grilled chorizo, cauliflower puree and sauce Picado, and a Slow cooked veal with articokes, beans, charred leeks, aioli and sauce Manchego. As for main courses, Peppler surprises again with dishes created in consultation with his local farming connections. “The roasted local quail with Moroccan carrot puree, sauteed corn and grains is a tribute to our local quail farmer. The farm raises free-range Jurassic quail,” he says. “I am also excited about this year’s Tasmanian salmon with Persian rice, mixed beetroot and saffron aioli. It’s a really colourful dish with zingy flavours.”
As for desserts, it’s about staying relatable, with new flavours such as the 2019 Peach Melba, Chef’s Blackberry and Almond Clafoutis, and the Mars Bar, Peppler’s own take on the popular candy bar, on this year’s menu. For Peppler, the Peach Melba has always been a dish close to his heart with strong family ties. “I change the dish every year, this year deciding to craft a cheesecake style dessert that still showcases the traditional ingredients of peaches, vanilla and raspberries. I first started re-inventing the Peach Melba in 2012 and it’s been a favourite on the Victoria Park menu ever since,” says Peppler. “The Clafoutis is another highlight this year, it’s a traditional French dessert abundant in fruit, with a flan like batter poured over the top and baked. I have chosen blackberries as they provide a much needed freshness and acidity, and almond flavours throughout the batter to give the dish some nuttiness and texture”.
Victoria Park’s 2019 Function Menus are now available. For all function enquiries, click here to visit our functions webpage.