|Kevin Floyd from Anvil|
The second course was fish and chips served with Left Hand Polestar Pilsner. The Chef informed us that the fish was Gulf Hake which is apparently not normally served in restaurants. It was lightly battered and fried and served with malt vinegar chips and smoked steelhead trout roe. The fish was light and flakey and the roe added little bursts of smoke flavour to each bite. The Polestar Pilsner is a good example of a German Pilsner with an earthy and floral hop aroma, sweet grainy malt flavour and dry clean finish.
Nøgne Ø brewery in Norway. I've never had an Imperial Dunkelwit (a strong dark Belgian wit) before and was definitely my favourite beer of the evening. Aromas of brown sugar, coriander and orange peel. Sweet malt flavour with a blend of coriander, citrus and roasted nuts. It paired very well with the shredded suckling port tacos served with picked red onions and the chef's homemade hot sauce. The hot sauce had a lingering heat which the Dunkelwit did a good job of quenching.
|Goat on a bed of plantains and pork belly|