The Art Of La Boca: Aged and Cured Degustation Menu
Bold, fire-kissed flavours await across a six-course dinner featuring aged meats and fresh South Australian seafood.
Join executive chef Jason Goh as he takes Argentinian-inspired fare to the next level. This Tasting Australia event will begin with dry-aged wagyu beef tartare and cured Spencer Gulf hiramasa kingfish. Next: woodfire-smoked Port Lincoln bluefin tuna paired with truffle-infused salmon caviar. Indulge in a fiery cured pork shoulder asado before savouring parrilla-grilled dry-aged striploin and Kangaroo Island nannygai. To finish? A decadent chocotorta dessert.
This is a feast not to be missed!
EVENT DETAILS
La Boca Bar and Grill Adelaide, 150 North Terrace
Monday, 5th May 2025
6:00PM to 9:00PM
Price: $150 pp
6-Course Degustation Menu
FIRST COURSE
14 Days Dried Aged MB9 Wagyu Rump Cap Beef Tartare, Mullet Bottarga on Squid Ink Tapioca Pearl Cracker, Cured Spencer Gulf Hiramasa and Egg Yolk, Lemon Confit Jalapeno Tartlet
SECOND COURSE
Wood Fire Smoked Aged Port Lincoln Bluefin Tuna, Truffle Infused Salmon Caviar. Provolone Cheese and Tuna Empanada
THIRD COURSE
Bondipan- Cured Pork Shoulder Asado, Pickles, Spicy Aioli
FOURTH COURSE
Compressed Melon, Cured Southern Blue Mackerel and Wagyu Cecina with Aged Balsamic
FIFTH COURSE
Parrilla Grilled Full-Blood Mb5 42 Days Dry Age Bone-in Strip Loin, Chimichurri
Parrilla Grilled Dry Age 7 Days Kangaroo Island Nannygai, Celeriac Purée and Verde
SIXTH COURSE
Chocotorta, Berries Compote, and Pistachio Gelato
Please note that beverages are not included and may be purchased separately.
MORE INFORMATION
- Wheelchair accessible
- All ages event
For further inquiries, please call our events team on 0884610860 or email JulianCavanna@stamford.com.au
Phone calls will be promptly answered during our designated operating hours, which are from 11.30am to 9:00pm.
*For more information, refer to our Ticketed Event FAQ’s. For any other requirements please contact the event organiser prior to purchasing.
