If you’ve ever experienced dining at the vowel-less, suburban hotspot The HWY you’d already know that the pub food game has been lifted (see the likes of their Mushroom Menu or Hot August Nights Menu). So when we heard they were bringing back their infamous Game Season winter menu for a second year, Glam had to be front and centre. Game on!
For us, it goes without saying that the majority of the Game Season menu is perfect for diners with an open mind. For those who aren’t so liberal with their tastebuds, you’re still more than welcome to order a parmi, we won’t think less of you.
But for the adventurous types that are seeking a little excitement in their casual dining choices, step right up. The HWY kitchen has created dishes that make otherwise obscure types and cuts of meat approachable for the masses. Where else can you chow down on alpaca?
Proscuitto Wrapped Wild Boar
Kangaroo Tartare
This trend began sweeping the South Australian market in the past few years and its popularity with the average, everyday diner is on the rise. Gone are the days where the simple schnitty satisfied each hungry customer. Now we’re searching for something a little more.
Menus like this, and selected others on the ‘gastro-pub’ (buzzword!) scene are providing that something extra. Ingredients we’ve never heard of, or even never imagined consuming are hitting the counter at more and more of our humble hotels. And here at Glam we embrace it! Variety is the spice of life after all.
So what exact dishes can you expect during Game Season? The sure fire hits for us included the Kangaroo Tartare with puffed rice, wasabi creme and radish. The Proscuitto Wrapped Wild Boar with a carrot and swede quinelle, pickled fennel and spiced mead glaze was just the right amount of pig, while the Fois Gras Parfait with freeze dried mandarin, plum gel and toffee showcases just how far the HWY are ahead of their competition.
The gorgeous Foie Gras Parfait
Because you didn’t read that wrong, that’s Goose liver ice cream. The fois gras itself is mixed with sweetened condensed milk and thick cream (amongst other things), creating a flavour that tastes like a sour cream, cheesecakey, moosey, frozen heaven. Combine it with the sticky sweet toffee and the tart freeze dried mandarin and there was a clear cut winner on our plates.
When Glam asked the chefs where the ideas came from that brought them to create this menu, time and time again they both smirked, then the head chef tapped his temple and winked. Ok, so they’re a tight lipped bunch. Regardless, when their mental cogs start turning, genius unfolds.
If you want your dining a little different, yet still casual and affordable, head to The Highway for your winter feasting. These hearty dishes are sure to warm the soul.
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