A new regular event Smoke and Mirrors has landed at the QVB's Esquire Bar and Bistro. The kick off date was Thursday 22 April 22 and of course Sydney Scoop was there reviewing the first in a string of monthly magical soirees.
For us it was a no brainer to attend an all in one value for money night of wining, dining and interactive entertainment delight. This was even more the case as Esquire is a firm favourite of mine.
You may have seen the signs for the venue on the ground floor of QVB and wondered. Well, wonder no more. Opened for a year now, Esquire has gained a notable following with its chubby, masculine neo-style environment and solid no nonsense approach to food, service and liquor. The space itself is impressive with an expansive dark, oak bar framed with mosaic and parquetry flooring, at the heart of it and an open kitchen to view the cheffing theatrics. Soft leather seating and sensuous low lights all make the most of the QVB’s historical Romanesque revival architecture.
Smoke and Mirrors monthly event has been added to take the dining offerings up a notch. Touted as a night of premium food, paired with the most exquisite wine and a bit of magic, we were not disappointed. A gorgeous five course degustation menu was matched with glasses of sublime Jackon Family Wines.
A novel experience was having the chance to taste an American and an Australian wine for three of the courses.
Throughout the evening we chatted with a representative of the winery hosting the evening as well as Esquire staff regarding the wines and the choices given to us for each course.
In terms of dishes, I was particularly blown away by the starter, Hiramasa kingfish, avocado, chive, black sesame salt, ponzu, miso mayo. It was perfectly paired with a 2020 Yangarra Blanc. The next four courses also impressed.
After the kingfish, we ate a scallop, cauliflower and truffle butter risotto that was served with a 2020 Grinot Steps Yarra Valley Chardonnay and 2018 La Crema Monterey Californian Chardonnay (we loved the smoky flavours of the American wine with the risotto best). A roast duck dish with US vs Aussie pinots came next, followed by a slow braised Wagyu beef cheek with US and Australian cabernet sauvignons. The evening closed with a cheese dish of a very creative nature.
The absolute bonus to the night was the interactive entertainment. Mentalist Andy Nunn and his magicians went from table to table providing many moments of intrigue and laughter for the event diners.
All in all it was a wonderful evening. We strongly recommend you keep an eye out for the next Smoke and Mirrors dinners on the Esquire website www.esquireatqvb.com.au
The menu and wine experiences will change each month. Bookings essential.
