This year we’re being treated to two delicious helpings of Wellington on a Plate.
Dine, events, and cocktail portions of the festival will be serving up 5 May – 21 May, while the beloved Burger Wellington, and Beervana will be arriving in August.
The team here at Capital were asked to choose one (and only one!) festival cocktail and dish they just can’t wait to get in their belly.
Hannah Publishing coordinator
Cocktail: The Botanist:Yuz the One I Want The lemon flavour is a big selling point for me as well as the meringue. But what really convinced me was the hoisin glazed vegan pork belly. I’m super excited to see how the flavours work together.
Dine: Nolita: Monte Blanc All elements in this three-course meal sound delicious, but particularly the entrée. I absolutely love mushrooms, so I can’t wait to see how they mix with the cream cheese and pancakes.
Fergus Campaign coordinator
Cocktail: L’affare: Coffee Moon I start everyday with an iced coffee – now I can start my night with one!
Dine: Boulcott Street Bistro: Cereal Cray I’ve always wanted to try out Boulcott Street Bistro. Yellow Brick Road is an awesome local producer, and I’m keen to see what they’ve done with this gorgeous cray. Yum!
Dine: Zelati Dessert Café: Absolutely Avo-licious This was made for me! I love avocados and I love dessert. When I was in Vietnam I had an avocado milkshake with condensed milk, topped with a spoonful of milo *drool*. It’s nice to see avocado being used not on toast, so very excited about this.
Dine: Arborist: Moroccan Me Crazy A vegetarian celebration without a hint of fake meat – after all there’s nothing quite like a pie in winter.
WOAP is hand-rubbingly good for those of us who enjoy the occasional hedonistic over indulgence. All it takes is a bit of time to plan and book then the city is your oyster.
Shalee Project manager
Cocktail: Damascus: Majnun This had me at “accompanied by deep fried bread.” This cocktail is arak (an aniseed flavoured spirit) infused with fresh cucumber, sugar syrup and lime juice – I’ve never tried arak, so keen to get a couple of these in my mouth.
Dine: Kisa: Same Same But Different A pudding made with chicken breast has my curiosity officially piqued. I’m all for new flavours, so this trio of desserts is at the top of my to-try list. It also comes with rocky road flavoured halva and a whey mint ice cream so no complaints there.
Tip Top needs to bring back the two litre tubs, but this cocktail will scratch that itch until that time comes.
Dine: Rex Tremendous: Wonderduck Duck and tamarillo seems like a really interesting flavour combination and the texture and consistency of croquettes are always great. I’m very keen to try this.
Sophie Content manager & staff writer
Cocktail: Foxglove Bar & Kitchen: Drinking Outside the Box These clarified cocktails blow my mind and I always have to order one when it’s on the menu. What’s more, it comes with a cheese, marmalade and walnut cracker – the best flavour combination there is.
Dine: 1154 Pastaria: Can O’ Rav I loved tinned ravioli as a kid, so this one’s a little nostalgic for me. It’ll be fun try to it this fancied-up version, with porcini mushroom, ricotta and truffle.
WOAP Dine, Cocktail and Events, will be running from May 5 until May 21. Check out the full programme here.