Fire-focussed Vietnamese Favourite To Host A One-Night-Only Menu Celebrating Every Part Of Poultry
On Wednesday, 3 July, Prahran fire-focussed Vietnamese restaurant Firebird is set to ignite taste buds, teaming up with esteemed local producer Aurum Poultry Co. for a one off, Beak to Feet Dinner.
Commune Group’s Executive Chef Scott Lord alongside his Firebird kitchen team is primed to deliver a tantalising one-off six-course menu with flavour and finesse, allowing guests the opportunity to try an array of inventive dishes that showcase the versatility and richness of every facet of the Aurum’s Fook Wong Chicken and Moorabool Valley Duck.
“Chicken is a staple in Australia, but most stick to common cuts. The aim of our menu is to hero all parts of Aurum’s poultry, inspired by ‘chicken street’ in Hanoi, where you can get any part of the chicken, cooked any way that you like. We’re looking to bring that excitement and give it a Firebird twist.” shares Lord.
“Australian diners are getting more used to the idea of consuming all parts of the animal. Chicken has been sitting in the shadows for a while, and we love the idea of putting it to the forefront with Aurum’s unique poultry.“
Across a series of dishes the talented Firebird team will highlight the versatility of all parts of the bird, including Aurum Poultry Co. ‘s Fook Wong Cockerel, Pullet and Moorabool Valley Ducks, even including a chicken-inspired dessert. The six-course menu will feature:
Snacks
- Vietnamese 5 spice, pâté, cocoa, burnt quince, bánh mì quết
- Yellow skin, whipped Laughing Cow cheese, tomato sate
- Scotch quail egg, duck egg relish
Small
- Smoked pullet salad, puffed wild rice
Cleanser
- Roasted chicken wing garum pho
Middle
- Prawn and cockerel neck sausage, sharing leaves
Main + Sides
- Fire roasted duck orange, excellent sauce, burnt ginger orange relish
- Clay pot chicken fat rice
- Papaya salad, nuoc mam, crushed peanut
Dessert
- Condensed milk parfait, chicken skin crumb, sesame
Relishing the opportunity to craft a fun and innovative menu, Lord shares,
“The products from Aurum Poultry Co. are a pleasure to work and I am excited for guests to try this special, one off poultry-focussed menu. Dishes are punchy yet fresh with Vietnamese-inspired elements cooked over the fire.
My favourite dish is the Vietnamese 5-spice, slow-grown cockerel pâté with cocoa nib, burnt quince, on bánh mì quet. It’s unique with the pâté rich flavour intensified by the cocoa, and melting into the bánh mì quet served warm from the wood oven and slathered with a charred quice. To me, it makes for the perfect bite!”
Completing the night will be an optional drinks package for $56pp, which will include:
- With snacks: NV Andre Delorme, Crémant de Bourgogne, blanc de blancs brut
- Small/Middle: 2022 Patrick Sullivan ‘Gippsland’ Chardonnay, Gippsland, VIC
- Main: 2022 Gentle Folk ‘Scary Gully’ Pinot Noir, Basket Ranges, SA
- Dessert: Autonomy Amaro, on the rocks
Firebird x Aurum Poultry Co.’s Beak To Feet Dinner will take place on Wednesday, 3 July from 7:00 pm. Tickets are limited and are $79pp, with a matched drinks package available for $56pp. Dietaries catered for are gluten-free and dairy-free.
Bookings via Firebird on Sevenrooms.
Firebird:
223 High St, Windsor VIC 3181
https://firebirdmelbourne.com.au/
Image credit: Parker Blain