This week, we were invited to attend the official ‘Game Season’ menu tasting at The Highway Hotel, situated on Anzac Highway just out of the city. In its fourth year running, The Highway’s ‘Game Season’ encompasses all that is unique and out-of-the-ordinary, offering innovative dishes of all different types of meats including the likes of kangaroo, buffalo, wallaby and more.
For those who are unaware of the term ‘game meat’, this particular term refers to the meat of an animal which is hunted for either sport or food. Being derivative of medieval terminology, these kinds of animals have been hunted for a long time over history and the spectrum covers a large number of species in various countries around the world. The Highway’s menu has focused mainly on Australian and American game meats, all provided by local producers.
Serving up a total of six courses throughout the night, The Highway absolutely blew us away with their menu options this year. First up was the ‘Crumbed Quail Eggs‘ entree, served with beetroot puree, pressed red foo potato and micro cabbage. This savoury dish was the correct balance of flavour, not too overpowering yet not too underwhelming, a perfect warm-up to our second entree; the ‘Speck Wrapped Wallaby.’ Served with grilled artichoke and saffron aioli, the tender wallaby meat pulled apart so smoothly, cooked to a level of perfection which only the best of the best can achieve. Having never tried wallaby meat ourselves before, wallaby was certainly not what we expected it would taste like, possessing the smoky flavours and qualities similar to that of a pulled pork dish.
Onto the mains; the first was the ‘Buffalo Burger,’ containing delicious buffalo meat with ingredients caramelised onion, cheddar, spinach and kutjera relish inside a ciabatta bread roll. At just $22, the burger is a satisfying option, both filling and flavoursome at a reasonable price. The ‘Venison Denver Leg Steak‘ – also referred to as deer meat – was served second, with a side of portobello mushroom, celeriac puree and nasturtium. The venison is served at 200G a piece and is a soft meat which goes down quite the treat. One of our personal favourites off of the menu for sure.
The final main served was the heartiest on the menu – a true winter warmer. Served in a bowl as a soft stew, the ‘Native Currant and Tomato Braised Kangaroo Tail‘ was a sweet yet savoury dish, incredibly rich in taste. Served alongside, it comes with mixed radish, frisee salad and grilled bread to break up the almost overpowering currant and kangaroo stew. The dish certainly leaves you with a full feeling of warmth and satisfaction.
Last but certainly not least, we were treated to the ever-amazing ‘Duck Egg Brulee‘ and, let us tell you, this dish may have even held our favour over of all other dishes provided. The brulee is served alongside a scoop of salted caramel ice cream and pistachio soil, which is actually provided to be mixed with the brulee itself. Both taste amazing separate however, once combined, the dish becomes that one step above the rest. Sweet yet not overpowering, mixed with the slightly savoury presence of the salted caramel ice cream, the duck egg brulee is truly a dessert like no other.
To view the full menu and pricing, follow through to The Highway’s official website here.