Winter Indulgence: A Delectable Journey of Seasonal Flavours
We had the pleasure of sitting down with Chef Nestor to delve into the inspiration behind his latest winter menu at Saros Bar & Dining. Known for his dedication to seasonal ingredients and culinary excellence, Chef Nestor has curated a menu that captures the essence of winter. Here, he shares the journey that led to these exquisite dishes:
Chef Nestor's Culinary Journey
My culinary journey led me to study at a Culinary School in the Philippines under Alain Ducasse and work for several years under Neil Perry at Rockpool Bar & Grill in Melbourne. I trained under hatted restaurant chefs in renowned restaurants across Melbourne.
During my training days at Alain Ducasse’s culinary school, I learned to revere seasonal ingredients and commit to culinary excellence. Later, under Neil Perry, I embraced the importance of using the best seasonal ingredients to showcase excellent dishes.
Drawing from these experiences, I have crafted a new menu concept that celebrates the richness and warmth of winter. Here are three exquisite dishes designed to indulge your palate:
Roasted Pork with Mushroom XO Sauce
Our roasted pork with mushroom XO sauce is a tantalizing dish that marries the succulence of perfectly roasted pork with the umami-rich flavours of XO sauce infused with earthy mushrooms. Pair this dish with a medium-bodied red wine like Pinot Noir or Merlot, which complements the rich flavours without overpowering them. For a lighter touch, a glass of fruity white wine like Riesling or Chardonnay also pairs beautifully, especially if the pork is accompanied by a fruit-based sauce.
Winter Vegetables
This dish features a lentil ragout with an earthy aroma mingling with the sweet scent of caramelized onions and fragrant herbs. The salt-baked celeriac steals the spotlight, its crust cracked open to reveal tender, creamy flesh infused with subtle hints of sea salt. Thinly sliced and delicately arranged Jerusalem artichokes add a pop of colour and texture, their caramelized edges glistening in the soft glow of candlelight.
The variety of mushrooms—plump portobellos, delicate chanterelles, and meaty shiitakes—truly captivate the senses, each cooked to perfection and bursting with umami. A medium-bodied red wine such as Grenache or Tempranillo complements the earthiness of the vegetables. For those who prefer white wine, a rich and oaky Chardonnay adds depth to the dish. Alternatively, a light-bodied red like Pinot Noir offers a versatile option that won’t overwhelm the delicate flavours.
Prawn Cocktail
Our prawn cocktail features a harmonious blend of flavours and textures, with macadamia puree, cucumber, dill oil, and finger lime balancing the sweetness of the king prawns. Pair this dish with a crisp and refreshing white wine like Sauvignon Blanc or Chardonnay, which enhances the creamy dressing and fresh seafood flavours. For a touch of elegance, a dry sparkling wine such as Prosecco or Champagne pairs beautifully, adding a celebratory note to the dish.
Join us this winter at Saros Bar & Dining in Moonee Ponds to experience these seasonal delights, each crafted with care and inspired by the finest ingredients. Let Chef Nestor take you on a delectable journey of flavours that celebrate the essence of the season.
