Teague Ezard is one of the genuine super star chefs in Melbourne. I’ve been lucky enough to eat a few times at his eponymous restaurant Ezard (at work events so sadly I’ve never written about it on here) and am also a big fan of his more casual offering, Gingerboy. So I was intrigued to hear that Ezard is spreading his wings to the world of catering, specifically through a partnership with Spotless.
I was invited to an event showcasing the partnership beginning with drinks and an entreé on the balcony of the Melbourne Town Hall, one of the many venues Ezard’s menu for Spotless will be available. My sister is getting married on the balcony next year so it was lovely to experience the grandeur of the space and how “very Melbourne” it is to look over Swanston Street with the rumble of the trams going past.
Canapés of salt and pepper fried oysters were certainly a cut above the usual catering offering. Of the entrées I was impressed by the crispy polenta which came with sautéed mushrooms, spring peas, poached egg and truffle oil. This felt a little like a breakfast dish, but I wasn’t complaining especially as the poached egg was perfectly cooked, oozing a runny yolk onto my plate.
From the Town Hall we walked down to Zinc at Federation Square. Again, I’ve attended a number of functions in this space which opens up into a huge venue which can hold about 500 people. This was a more intimate dinner setting as the room can be configured into various options and the menu here was the traditional “chicken or beef” function choice but with an Ezard twist.
The beef was not just any old beef but instead tender eight score wagyu served with cauliflower cream and some very cheffy “mushroom soil”. Unfortunately my piece of beef had been cooked for a little too long and so it was hard to appreciate the quality of the meat. Perhaps this was Ezard trying to appeal to a broader audience who would be put off by rarer meat but it was a shame. Barossa chicken was a better option, sticky with caramel flavours.
Finally we ended up at Ezard’s own slick basement restaurant for a dessert tasting plate which really showed off the Asian flavours which have made Ezard’s name. There was a tiny toasted coconut parfait topped with spiced pineapple and kaffir lime syrup, a chocolate tart with raspberry caramel and my favourite, a creamy tofu cheesecake served with pandan jelly and fresh mango. Dessert at Ezard was the course that impressed the most which shows the difficulty of translating a chef’s restaurant food to the larger quantities and other requirements of a catering kitchen. However, the partnership with Ezard certainly adds some star power and a point of difference to Spotless and Epicure Foodie’s functions.
Gourmet Chick was invited to attend the launch of the partnership between Spotless and Ezard.
Details: You can request the Ezard menu when organising many Spotless and Epicure functions. Ezard, 187 Flinders Lane, Melbourne City (Ph 03 9639 6811) Open: Lunch Mon – Fri 12:00-2:30 pm, Dinner Mon- Sat 6pm-10:30 pm
Damage: Pricey but on this occasion I did not pay.