Mark Best’s popular Pei Modern Sydney in the flashy Four Seasons will welcome the team from Young Henrys this week for a collaborative mid-winter feast. Part of their “Paddock to Plate” series, the restaurant are making use of several YH products – craft beer, cloudy cider, and gin – with an exclusively designed pairing menu that showcases seasonal local produce.
The special dinner is set for Thursday 28th July, presenting a communal-style feast in the middle of Four Seasons’ lush ground floor, delivering dishes straight from the roaring wood fire oven and grill to make up a four-course set menu infused with and matched to YH brews.
Rock Oysters will be served with cucumber and Young Henrys Gin granita on arrival as well as a Young Henrys Gin cocktail to kick it all off. A winter-warming Roast Parsnip Soup will rye and beer bread and house-made venison bresaola will follow, paired with a YH Newtowner. The main dish will be a generous Whole Roast Venison Saddle, free-range and pasture-fed from Mandagrey Creek farm in Orange, NSW; served with beetroots smoked with bayleaf twigs, kale braised in YH apple cider, and hasselback potatoes. Two choices will accompany the main: a Young Henrys Pumpkin Ale or Cloudy Cider.
The dinner will wrap up with Beer Braised Jerusalem Artichokes with cultured cream and burnt bread ice cream, paired with a Young Henrys Porter.