The White Night Feast menu revealed

Published on 13 August 2019

Photo: Golden syrup cobbler with spiced quince by Philippa Sibley (credit: Sharyn Cairns)

The menu for the White Night Feast is here – and it promises all the winter comfort you'd hope for.

Raise a toast to all things slow-cooked, spiced, oozy and warm: the White Night Feast is happening next week and it's an all-out celebration of winter. The Royal Exhibition Building will be transformed into a winter wonderland and three superstar Victorian chefs - Hugh Allen, Annie Smithers and Philippa Sibley - will show us the best of cool-weather cooking with a three-course menu.

Philippa Sibley, Melbourne's queen of desserts, is serving up a taste of childhood with a golden syrup cobbler paired with quince.

"The syrup is made with a dessert wine and some spices: clove, orange zest, vanilla bean and cinnamon," Sibley says. "And the quince is cooked for at least four hours, slowly, until it goes a beautiful dark red colour."

Get into it, Melbourne.

Entrée by Hugh Allen
Pork and pistachio terrine with pickled muntries and watercress

Main course by Annie Smithers
Duck braised with cider and prunes, with gratin dauphinois and parsnip

Dessert by Philippa Sibley
Golden-syrup cobbler with spiced quince

White Night Feast, 6.30pm-10:30pm, 22 August 2019, Royal Exhibition Building, Carlton Gardens. $198 for three courses, drinks and canapés. Tickets on sale now.