Top chef Guy Grossi’s Arlechin bar creates $50 toastie for White Night
A city bar has put a fine-dining twist on the humble toastie, with a price tag to match. But there’s a good reason you will want to hand over your hard-earned for this winter warmer.
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It’s the ultimate comfort food on a cold winter’s day, but this isn’t your ordinary toastie.
City laneway bar Arlechin has turned the humble jaffle on its head — and it will set you back a hot $50.
But you’d be hard-pressed to miss the mouthwatering dish that’s about to become the toast of the town.
The gourmet jaffle is made of luxe Italian ingredients including high-quality San Daniele prosciutto, and bitto cheese from the small town of Val di Lei — which has never before been available in Australia, according to Arlechin boss Guy Grossi.
“So to have it here in Australia for us to use is incredible,” said Grossi.
It will be topped by truffle shavings from Manjimup in Western Australia, which Grossi said were “some of Australia’s best”.
“It’s decadent and delicious, exactly what I’d be looking for on a winter’s night,” said Grossi.
Arlechin is among several city venues preparing to dish up one-of-a-kind toasties — paired with matching hot toddies — during the three-day White Night Reimagined festival from August 22-24.
Arlechin is teaming its gourmet jaffle with a $22 hot toddy that combines bourbon, vino di visciole, panforte spices and honey ($68 for the jaffle and hot toddy combo).
“There’s just something so comforting about biting into a crisp toastie or jaffle. They’re the best late night snack too, easy to whip up but so delicious,” said Grossi.
WHERE TO EAT AND DRINK AT WHITE NIGHT
White Night Reimagined has partnered with Melbourne Food and Wine Festival to create a series of culinary experiences across the city from August 22 to 24.
An extended program of food and music offerings will complement the creative program, extending into city restaurants, bars and venues.
From a feast to food trucks, there’s something to cater to everyone from foodies to famished families.
White Night runs from 7pm to midnight on Thursday, August 22, and Friday, August 23, and 7pm-2am on Saturday, August 24.
WHITE NIGHT FEAST
Bring together 1000 ducks, 300kg of dairy and 750kg of fruit and vegetables and you’ve got enough food for a feast — a White Night feast, in fact.
The White Night Feast on Thursday, August 22, will bring winter warmth to the grandeur of the Royal Exhibition Building, with the decor for the dining event described by Food and Wine Victoria creative director Pat Nourse as a blend of “Frozen meets T he Lion, the Witch and the Wardrobe”.
“It’s a touch of fantasy and a bit of fun,” Mr Nourse said.
“There also won’t be a strict line between what is happening outside and what is happening inside in terms of the spectacle in the gardens. It will be woven through the feast.”
After sipping on mulled wine and snacking on roasted chestnuts, 500 guests will dine on dishes created by top Victorian chefs Hugh Allen from Vue de Monde, Annie Smithers of Du Fermier and The European’s dessert queen, Philippa Sibley.
The man responsible for ensuring all 3500 plates get to the diners on the night is Peter Rowland group executive chef Matthew Haigh.
He will be at the helm of a team of 35 kitchen staff, with an additional 40 waiters expected to cover 565km as they serve up the dishes to the diners.
“There will be some really rustic, beautiful flavours and it has a real feel of luxury home cooking,” Mr Haigh said.
“The Royal Exhibition Building is a great spot and when you’re standing there and there’s a buzz with all the people in there –it’s a very iconic spot in Melbourne.”
White Night Feast, Royal Exhibition Building, Thursday, August 22, tickets $198 each.
TOASTIES AND HOT TODDIES
Arlechin’s luxe toastie is part of White Night’s Toasted program, which will see chefs at 13 city hotspots put their creative spin on jaffles.
“These are no regular toasties,” said Food and Wine Victoria chief executive Anthea Loucas Bosha.
“We’re talking a mapo tofu number at Lee Ho Fook, Chin Chin is serving up a Thai bolognese version and there’s even one for the sweet tooths with Madame Brussels putting on an apple and caramel toastie.”
People can drop in to participating venues to try gourmet toasties including:
- Chin Chin’s Thai vegetarian yellow curry versions ($14.50).
- Bar Tini’s porchetta, pickled onion and crisp sage leaves on a steamed milk bun ($9).
- Boilermaker House’s sherry-braised beef cheek, béchamel and piccalilli on sourdough ($17).
- Bomba’s tuna and guindilla pepper bikini ($12.50).
- Cumulus Up’s Pyengana cheddar, Meatsmith charcuterie and cornichon toastie ($14).
- Mamasita’s pibil, crisp ox tongue and Swiss cheese with pickled jalapeno, mustard and mayonnaise ($12).
There are many more toasties and toddies to choose from on the White Night Reimagined Toasted menu.
Toasted, various locations, Thursday, August 22, to Saturday, August 24.
LATE-NIGHT SUPPERS
A supper series — where top restaurants will offer two courses and matched drinks — will run on the Friday and Saturday nights of the festival.
Dishes include hand rolled pasta with freshly shaved black truffle at Cutler & Co, or Murray cod and rice noodles, alongside Japanese cotton cake at Ezard, among many more.
Supper Series, various locations, Friday, August 23, and Saturday, August 24. Tickets $48-$68 each.
MORE: MAD MAX FURY ROAD TO COME ALIVE IN WORLD-FIRST AT WHITE NIGHT
WHITE NIGHT GUIDE: GET THE LOWDOWN
WHITE NIGHT TO MERGE WITH INTERNATIONAL ARTS FESTIVAL
FOOD TRUCKS
White Night Reimagined 2019 will centre around three precincts — the “Physical Realm” at Birrarung Marr, “Sensory Realm” at Treasury Gardens and “Spiritual Realm” at Carlton Gardens.
Family-friendly food truck parks at each realm will keep you fuelled up and full of energy to explore the White Night offerings.
Food trucks, Carlton Gardens, Treasury Gardens, Birrarung Mar, Thursday, August 22, to Saturday, August 24.
BARS
For the first time, the space below Fed Square will be transformed into an underground bar, Sensory Underground: White Night Reimagined Asahi After Dark Bar.
Expect a blend of sights, sounds, textures and scents that plays on White Night’s sensory experience over three sessions each night.
Other city venues will extended their hours during the festival, including Father’s Office, Lustre Bar, Myers Place Bar, Ponyfish Island, Trinket and The Everleigh.
Sensory Underground, Asahi After Dark Bar, Thursday, August 22, to Saturday, August 24. Tickets $20.
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