Fri | Aug 12, 2022

Uncorked Chef’s Table an intriguing journey for the palate

Published:Thursday | July 7, 2022 | 12:10 AM
Uncorked Group Head Chef Lucian Dunn explains the mushroom salad.
Uncorked Group Head Chef Lucian Dunn explains the mushroom salad.
The strawberry ballet dessert.
The strawberry ballet dessert.
The scallop ceviche was a symphony of citrus, herbs, and fruit.
The scallop ceviche was a symphony of citrus, herbs, and fruit.
The velvety tomato soup accompanied by fricassee snapper, avocado, poached eggs, and arugula.
The velvety tomato soup accompanied by fricassee snapper, avocado, poached eggs, and arugula.
Roasted pork tenderloin with brie, figs, and potato stacks in a shallow bath of scotch bonnet aioli with fried kale and a pepper dew sauce that worked well with the John X Merriman bordeaux-style blend.
Roasted pork tenderloin with brie, figs, and potato stacks in a shallow bath of scotch bonnet aioli with fried kale and a pepper dew sauce that worked well with the John X Merriman bordeaux-style blend.
1
2
3
4
5

Invited to join a select few for Uncorked Chef’s Table at Uncorked Too in Kingston 8 on Tuesday, Food wasn’t sure what to expect. Yes, with three locations, the Uncorked brand is celebrating 11 years of consistently tantalising taste buds with their wine and food offerings – but could they wow us with something new?

The intimate setting of six brought together guests from different walks of life, the common denominator among us being an affinity for food and wine.

Greeted with a French 75 to break the ice, invitees graciously introduced themselves before the evening’s six-course menu began.

Starting with a velvety tomato soup accompanied by a “fresh, fresh”, per Group Head Chef Lucian Dunn, a portion of fricassee snapper that melted on the palate, with avocado, poached eggs, and arugula that harmonised ever so well with Graham Beck Sparkling Rose that embodied hints of lavender, cherries, and berries, guests quickly realised we were in for a real epicurean treat.

Next up was an artistically plated scallop ceviche with an assortment of citrus, herbs, and fruits that paired well with the Ken Wright Pinot Blanc, which is made from a mutation of the Pinot Noir grape.

Then came a vegan fungi lovers paradise in the form of a salad. As Chef Dunn, the Runaway Bay Heart alum put it, “whole heap a things a gwan”. The mixture of soy-glazed, con fit button, and barbeque shiitake mushrooms coupled with orange, beets, and olive aioli was ever so compatible with a smooth Pinot Noir called Calera.

With conversations around the table flowing, the attentive wait staff poured our fourth wine of the evening, the Muga Reserva, a medium ruby-red vino with fruit aromas. A crispy duck breast with roasted garlic sweet potato and carrot purée was our next entrée.

The carnivores among us sang the praises of the next dish, which was a spicy roasted pork tenderloin with brie, figs, and potato stacks in a shallow bath of Scotch bonnet aioli with fried kale and a pepper dew sauce that worked well with John X Merriman Bordeaux-style blend.

We came to the end of our gastronomic evening with dessert delivered in a wine box, which on opening, as the mist cleared, we realised was a strawberry ballet dessert with an intriguing basil cheesecake, strawberry consommé, meringue, and pistachio crumbs paired with a ginger bellini.

Leaving the restaurant, we all acknowledged that it had indeed been an amazing evening that we would partake in again. We tried new things, learnt a lot, and had an opportunity to meet, dine, and talk with people that we probably wouldn’t have had the opportunity to interact with before. Cin-cin, Uncorked Chef’s Table … was a win!

lifestyle@gleanerjm.com