Caulfield Cup Carnival - Estelle by Scott Pickett Marquee
The World Loves Melbourne was invited to an exclusive event at Estelle to sample a taste of what racegoers can expect at the upcoming Caulfield Cup Carnival - Estelle by Scott Pickett Marquee. This was a fabulous evening with Scott Pickett taking us through each dish, and all we can say is that racegoers are in for a treat. Sexy food in fact. This is a marquee you will definitely want to be in! Anything Scott Pickett does seems to turn to gold and he is in our opinion the hottest chef around right now. We also got to hear during the evening about exciting developments of the Melbourne Racing Club, who also look after the racing at Mornington and Ladbrokes Park.
Melbourne Racing Club has welcomed acclaimed Melbourne chef Scott Pickett to the 2016 Caulfield Cup Carnival.
The Estelle by Scott Pickett Marquee will join the ranks of chefs Julian Robertshaw (MRC Executive Chef) and Ian Curley (Black Caviar Executive Chef) to serve up beautifully crafted dishes throughout the Caulfield Cup Carnival.
Tickets for Estelle by Scott Pickett can be purchased for the three Carnival race days: Caulfield Guineas Day –Saturday 8 October; Blue Sapphire Stakes Day –Wednesday 12 October; and Caulfield Cup Day –Saturday 15 October.“I’m excited to kick off spring with these creative dishes highlighting seasonal produce for racegoers.
Famous for Charcuterie, Scott Pickett thrilled with the Estelle Bistro Charcuterie Selection. First class and loads of variety.
Showcasing these dishes at this iconic Caulfield Cup Carnival will be an exciting way to celebrate spring racing,” said Scott Pickett.
Kingfish, Daikon, Avocado and Sea Vegetables was a sexy dish with compelling textures and flavours.
More sexy food with main of Wagyu Rump & Cheek, Bone Marrow, & Fermented Truffle. This was not just steak cooked up on a plate but a savvy dish and a cacophony of flavour. The beef was Cape Grim, our favourite beef in Australia. Clean air and all that.
Milawa chicken excites and this main of Milawa Chicken, Yeasted Cauliflower, & Golden Raisins was another showstopper. This is how chicken should taste! Golden raisins were a wonderful touch.
Dessert also hit the mark with Valhrona Chocolate, Salted Caramel, Pear and Honeycomb. Again, a sexy dish with French chocolate employed and excellent diversity of texture and flavour as well as perfect balance.
The menu includes Saskia Beer chicken with foie gras and black truffle, John Dory with macadamia and pickled shallot, and Flinders Island lamb with zucchini flowers and spring peas.
Pickett has also created a signature dessert especially for the racegoing crowd. The yet-to-be-named bespoke dish features macerated strawberries, lemon verbena meringue and lemon verbena pastry cream.
Guests of the Estelle Marquee will also be treated to afternoon tea menus featuring items such as cheese and pickle jaffles, Wagyu sausage rolls, and chocolate mousse with honeycomb.
Those who miss out on tickets to the ESP Marquee can still enjoy Pickett’s fare from the Mistress Estelle food truck in the General admission area, as well as offerings from much-loved Melbourne institutions Mr Miyagi, Mamasita and Red Door Yum Cha, among others.
Estelle by Scott Pickett Marquee
Caulfield Cup Carnival
8–15 October
mrc.racing.com/dining/spring-d
The Melbourne Racing Club is a not for profit members club with over 10,000 members. The club conducts more than 70 race meetings annually across three premier racetracks in Victoria – Caulfield, Mornington and Ladbrokes Park.