Brownlow Medal night: The amazing food menu options at Optus Stadium revealed
Max Gawn is known for his love of a humble jaffle, but come Sunday night in Perth he will be munching on on a rustic charcoal cone filled with truffled mortadella, stracciatella foam, toasted brioche and a basil gel.
And on the advice of Optus Stadium chef de cuisine Bryan Jiminez, who has designed the menu for the exclusive Brownlow Medal dinner, the Melbourne captain best be careful when he chomps down on the included balsamic pearls or they will splatter all over his iconic beard.
“Disclaimer ... I suggest you put this in whole because there is something that might explode,” Mr Jiminez warned of the canape. “When you bite into it, you will feel that pop in your mouth.”
The West Australian was given an exclusive insight into how the other half will be living at the Brownlow Medal count, while rank-and-file footy fans watch the television coverage on Channel 7.
He revealed that Clayton Oliver and Christian Petracca, leading Melbourne fancies for the AFL’s most coveted individual award, will be starting their culinary journey on the night with a slab of Broome gold band snapper, accompanied by Fremantle cuttlefish squid ink potato puree, cavalo nero, fingerlime and caviar veloute, barilla oil and a squid ink tuile.
In a separate room, because of COVID restrictions, Western Bulldogs skipper Marcus Bontempelli will be fuelling up for the grand final with a main course of sous vide lamb with smoked parsnip puree, horse radish, heirloom carrots, pickled red onion jam and a Manjimup truffle sauce.
And with Port Adelaide now out of the finals race, Brownlow favourite Ollie Wines will be at the Perth event partaking in the selection of beverages matching his surname from both WA and his South Australian homeland.
Mr Jiminez said he had leant on Optus Stadium’s ordering power to secure not only the last harvest of Manjimup truffles for tomorrow night’s menu, but also what he believed was every last white asparagus for next week’s grand final menu.
He said he had created unique and special menus, promoting WA produce, in the hope that those who tasted the fare would have culinary memories for life.
“When you talk about stadiums, people always think that it’s burgers, hot dogs and chips,” he said.
“We want to show we do high-end finesse, fine-dining food showcasing WA produce. My friends overseas in Asia, America and Europe are envious of the produce I get to play around and create with.
“From (AFL chief executive) Gillion McLachlan to the players and whoever else is there, everyone is treated with the same high-quality standard. It encapsulates the whole concept of presenting WA on a plate on the grandest sporting stage in Australia.”
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