Being infused with Stoli Vodka
Thanks to Beau from Polkadot PR for inviting me to this very intimate event of around 20 bloggers to sample some original Stoli Vodka cocktails by Bartender Luke Ashton and tasty canapés by Chef Matty Bee. It was quite a relaxed event and due to the small number of guests it allowed most people to have a seat which was nice and there was no worries about easily sampling the food and drinks stress-free.
Chef Matty Bee apparently used to work for Longrain and he’s cooking skills were evident. His Bloody Mary Oyster Shots with Asian Celery was brilliant using Coffin Bay Oysters which are one of my favourites. Great flavours which punch that didn’t hold back until the last drop — I eventually stopped myself by the fifth one, I think. The nicely presented Rare Seared Tuna with Stoli Vodka infused Black Bean, Cucumber and Ginger Dressing was a melt-in-your-mouth sensation and the Blue Cheese Balls with Walnut Dust with Stoli Vodka macerated Cherry Tomato was certainly well-flavoured by the blue cheese. I openly declared the Szechuan Salt and Pepper Chicken Wings better than District Dining and still stand by my decision — they were seriously wicked and I want the recipe please. My childhood pyromaniac tendencies were excited with the Torched Marshmallow Skewers although I can’t remember seeing the Melted Chilli Stoli Vodka Chocolate that was listed on the menu. Unfortunately Sydney will now miss Matty’s cooking as he was about to jet set off the following week to New York to work in a fine dining restaurant — I hope it all goes well for you there.
Bartender Luke Ashton looked comfortable making cocktails and first up on the menu was the Twist on the Classic Dirty Martini. Quite alcoholic as you’d expect although I couldn’t quite get used to the dehydrated smoked olive and licorice ash rim — I like it dirty but perhaps not that dirty. His signature cocktail of the The Tsarina was much more to my liking which used Stoli Razberi. The Vodka and Soda with a bespoke spiced rhubarb soda was the easiest cocktail to drink and the most refreshing. My fourth cocktail was a special request for something different. With the available ingredients at Luke’s disposal he made me a Lemon & Mandarin Gimlet. Lethal on the alcohol but worked quite nicely with the lemon and mandarin notes. It probably would have gone well with a bit of Cointreau to round the flavours with some extra sweetness.
PROS: Interesting and intimate venue space, Excellent canapés by Chef Matty Bee, Relaxed atmosphere, Generous goodie bag of delights
CONS: Was a school night, I didn't get to try a straight shot of Stoli out of the freezer to appreciate its smoothness, Chef Matty Bee cooking has gone to New York
MUST TRY: Getting the recipe for Chef Matty Bee’s Bloody Mary Oyster Shots with Asian Celery and Szechuan Salt and Pepper Chicken Wings — please!
Bloody Mary Oyster Shots with Asian Celery
SIMON FAVOURITE :-) — OMG BLOODY GOOD!
Chef Matty Bee plating up with Yarra Valley Caviar
Rare Seared Tuna with Stoli Vodka infused Black Bean, Cucumber and Ginger Dressing
Blue Cheese Balls with Walnut Dust with Stoli Vodka macerated Cherry Tomato
Szechuan Salt and Pepper Chicken Wings
SIMON FAVOURITE :-) — OMG BETTER THAN DISTRICT DINING!
Megachef Premium Fish Sauce, Premium Oyster Sauce — Chef Matty Bee swears by this brand
Bartender Luke Ashton
A Twist on the Classic Dirty Martini: Smoked olives steeped in Stoli Vodka then topped with straight Stoli, with a dehydrated smoked olive and licorice ash rim
The Tsarina - Stoli Razberi, Mandarin Napoleon, Luxardo, A dash of Peach Bitters, fresh lemon juice and fresh pink grapefruit juice. Garnised with a mandarin twist
A play on the popular Vodka and Soda - Stoli Vodka combined with a bespoke spiced rhubard soda
Look at the size of those ice cubes
Lemon & Mandarin Gimlet — Something off the menu
Photographer captured 4 ways
Cheeky Stoli drinkers
Sharing a Boy Moments
Stairs between downstairs and upstairs
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