Chocolate Chilli Pork Company BYO Degustation in Guildford

Food & Wine - Chocolate Chilli Pork Company BYO DegustationIs there a better way to celebrate a birthday than with great wine, food and company? I don’t think so! Last night, we got together with a great bunch of people to celebrate a fellow friend’s birthday. His lovely wife organised the surprise party at the Chocolate Chilli Pork Company along the main strip in Guildford. It was a unique dining experience that I can’t wait to do again and naturally I just had to share it with all of you guys!

The Chocolate Chilli Pork Company is run by married chef couple – Mel and Wendy Simpson who love highlighting the local Swan Valley produce. Some of their specialties include; traditional hot pork pies, home cured chocolate chilli pancetta & bacon, braised beef cheek and truffle mash pies with chilli salt and more!

By day it’s a bustling cafe and gourmet food store on James Street in Guildford, however by night you can enjoy a 5-course degustation in the shop for 8 people (table of 8 only). This is what we did and for $75 per person + BYO wine – it was an incredible night. The birthday boys’ wife brought in decorations and an iPod with music to help set the scene.
Chocolate Chilli Pork Company BYO Degustation - Guildford, Perth Chocolate Chilli Pork Company BYO Degustation Happy Birthday - Chocolate Chilli Pork Company BYO Degustation

Our lovely organiser instructed us to bring 1 bottle each (2 bottles per couple) and were given a course to match each of our bottles to. Therefore we had 2 bottles per course to taste alongside the dishes. A lot of wine was consumed and I have to admit the line up of wines we tried was pretty spectacular – some great pairings!

So enough blabbing, what did we eat and drink….?

First course

We kicked off our night at 7pm and it was probably close to midnight by the time we booted ourselves out. Every morsel on our plates was absolutely delectable – so super tasty and presentation was perfection. I would absolutely love to do this all over again!

Truffle’d king scallop on sweet pea puree, chocolate chilli pancetta, and caramelized beetroot

Evans & Tate 2010 Chardonnay (Margaret River) and Jim Barry 2007 ‘The Florita’ Riesling (Clare Valley)

Mr. Spittoon and I actually brought along the E&T however that aged Riesling was absolutely beautiful and a stunning match to the dish! Plus I was shocked to see Mr.Spittoon eat the scallops and say he enjoyed them! He’s never been into seafood but he loved this dish!
Jim Barry 2007 The Florita Riesling - Chocolate Chilli Pork Company BYO Degustation Entree - Chocolate Chilli Pork Company BYO Degustation

Second course

Twice cooked chocolate chilli pork belly, miniature toffee apple, deep-fried Brussel Sprouts, lemon pepper dressing

Fairbrossen 2015 ‘Bucket Chemistry’ Pinot Noir (Perth Hills) and Frogmore Creek 2015 Riesling (Tasmania)

Both the wines were stunning matches to probably the best pork belly I have had in my life. So succulent and that tiny toffee apple on top alongside the crackling were absolutely mouth-watering. More please!
Pork Belly - Chocolate Chilli Pork Company BYO Degustation

Third course

Sous Vide Dardanup lamb fillet crusted in onion charcoal salt, glazed spring vegetables, cauliflower cream, potato and sage crisps, beetroot dust, jus

Karafilis 2012 Cabernet Sauvignon (Blackwood Valley, WA) and Trevelen Farm 2014 ‘The Maritime’ Pinot Noir (Great Southern, WA)

Again two superb matches to the food and I seriously could have ate a whole plateful of those potato and sage crisps on the plate!
Lamb Dish - Chocolate Chilli Pork Company BYO Degustation Karafilis 2012 Cabernet Sauvignon Trevelen Farm The Martitime 2014 Pinot Noir

Fourth course

Turkish delight soufflé, rose and black pepper ice cream, Rose dust, Chilli chocolate and sago Brulee’

Pandemonium Estate 2015 Moscato (Swan Valley) and Sittella 2016 Rose (Swan Valley)

By this stage I was pretty rammed, but everyone has a separate stomach for dessert right?
Dessert - Chocolate Chilli Pork Company BYO Degustation Sittella Swan Valley 2016 Rose

Fifth course

Three cheeses confit wild garlic, muscatels, crisp breads and biscuits

Plume Estate Fortified Shiraz (Perth Hills) and Warre’s Warrior Reserve Port (Portugal)

What a way to end the night! Despite being full to the brim, I just wanted to keep going as it all tasted so darn good! Everyone had a brilliant time and it’s safe to say that we’d definitely do it again. For $75per person, it’s well worth every penny.
Cheese Course - Chocolate Chilli Pork Company BYO Degustation Warre's Warrior Reserve Port Wine Plume Estate Foritifed Shiraz

The Chocolate Chilli Pork Company does attend various festivals and farmers markets, so make sure you follow them on Facebook to be kept up with the latest info on this fab company!

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