Marco Pierre White’s White Heat Dinner at HOTA
Marco Pierre White’s White Heat Dinner at HOTA delivered a $1000-a-head, five-course dining experience that left a lasting impression – showcasing the artistry that earned him three Michelin stars.
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Wow.
That was the one word on everyone’s lips during our dining experience with the godfather of modern cooking, Marco Pierre White.
I was lucky enough to get a seat at the table for the White Heat Dinner hosted by the world-renowned chef on Wednesday night at HOTA.
Part of a series of events at the city’s cultural precinct, the $1000-a-head five course dining experience was simply stunning, as a select few were served the food which earned Mr White the title of youngest chef ever to win three Michelin stars.
The evening started with an intimate in conversation discussion with Palette executive chef Dayan Hartill-Law, and of course, Mr White.
Questions were asked and answered, and genuine laughs shared with Mr White opening up the floor to the diners before heading back into the kitchen to deliver some of the most beautiful flavours that have ever graced my tongue.
The first dish was a leek terrine with Australian Bay lobster and Anna Dutch caviar paired with a 2012 Perrier-Jouet Belle Époque Rosé.
Again, wow. The delicacy of this dish was delectable.
The flavours not only married seamlessly but the textures – flawless.
I thought the leek terrine would be hard to top, but my God, Marco – you incredible, incredible man.
You know the chef has done something truly amazing when a room falls silent upon the first bite of a dish. Cue Harvey Bay scallops with wild mushroom velouté and parsley paired with a 2023 Roc Breïa Chardonnay.
Mr White, you have ruined me.
The sweetness of the plump scallops coupled with the delicate mushroom velouté was heavenly.
Never in my life have I experienced such perfection.
From the tastes, the textures, the way every element was so perfectly cooked and considered it was hard to imagine how much effort went into cooking times let alone flavour combinations. Magical. Unreal even.
As you can see I’m getting a little carried away, and being for print I have limited space – but to put it simply, the foie gras parafair, the Stanbroke Sanchoku beef fillet with a fricassee of snails and the lemon tart – simply stunning. All of it.
And the portion size? Wow. Thank you Marco for delivering incredible food made not only for enjoyment, but for eating too.
Your company, your care, your art and your kindness, to all in the room with you, was an experience I will cherish forever.
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Originally published as Marco Pierre White’s White Heat Dinner at HOTA
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