A one-night-only indulgent dining experience happened right under your nose without you knowing and you won’t want to miss the next one! In the heart of South Bank, Cálida Steak & Bar is slowly becoming one of the most exciting destinations and, for me, it’s collaboration with Vasse Felix cemented why. It wasn’t just the five courses, perfectly paired with Margaret River’s finest, but the hospitality as a whole.
You feel like family from the minute you’re greeted at Cálida’s door and the staff are such fierce champions of each other, genuinely proud of what they are placing in front of you, you can’t help but reciprocate. As their guest, you are guided through each dish and its pairing by your host. You’re encouraged to ask questions so you feel like you are part of the process from start to finish. Cálida shows us that each event can be genuinely considered in its design and generous in its delivery.
I should probably admit straight off the bat that I am not a big wine drinker but this night may have changed my mind. Vasse Felix’s Wine Dinner showcased a coastal-inspired menu that was bold, bright and vibrant with iconic pours and, just like Cálida’s Wagyu and Wine series, this collaboration was something special.
Pacific Oysters meet Blanc de Blanc
The first dish of the evening, Pacific Oysters, really set the tone of the menu and, while I know, oysters may not be everyone’s cup of tea, often they’re not mine either, partner them with finger lime and Idée Fixe Premier Brut Blanc de Blanc 2023 and I was swayed with this lavish entree. The sweet citrus of the lime and the crisp dryness of the wine meant that the dish felt balanced, bougie and easy to swallow, literally.
Pan-seared scallops wrapped in jamón!?
I know we’re told not to play favourites but the second dish of the evening was definitely my favourite… of the savoury selections (don’t tell the others). Pan-seared scallops with jamón, parsnip purée and a smoked tomato butter, paired with the Vasse Felix Sauvignon Blanc 2025 felt simple and decadent at the same time. Fun fact: the jamón came from pigs that were fed acorns only and while I didn’t necessarily taste the nutty effects, the cured ham did tie the dish together. The beauty of this dish is that each element also tasted exquisite on its own and I would happily eat it forever.
Carpaccio, octopus carpaccio
Our final entree of the night was the octopus carpaccio with pickled fennel, pepper coulis and orange honey vinaigrette. This subtle sweetness was paired with the Vasse Felix Chardonnay 2024. The carpaccio was the dish that made me realise the perfection of the pairings on this menu. The Sauvignon Blanc of the scallops provided the sweetness, while the Chardonnay with carpaccio balanced the fruitiness of this dish with its relative dryness, showing us that menu curation is a beautiful art form.
Lobster risotto as the main event
A dish with Moreton Bay Bugs? Don’t threaten me with a good time! Put them together with saffron, squid ink coral tuile and finish it with mascarpone and I learnt that I’m in heaven. The tuile added a whole extra dimension to the dish with its saltiness and, coupled with the Vasse Felix Rosé 2025, balanced the mascarpone and saffron in a way that left you wanting more. It was beautiful to look at and delicious to devour.
Textures of guava you’ll never forget
The absolute winner of the evening was the dessert. I’m a sweets girlie and while guava curd, guava mousse, fresh guava milk crumb and white chocolate pearls may sound like a guava overload, it was perfection. The multi-textured dish, showcasing the chef’s own homegrown guavas, was an exploration of why “not playing it safe” pays off. The smoothness of the mousse with the milk crumb felt like an elevated crumble and reminiscent of a family recipe. The pour of Idée Fixe Brut Rosé with this dish allowed for the sweetness and the citrus to shine.
Welcome to the family!
Cálida’s warm, welcoming personality was the perfect pairing for Vasse Felix’s family business vibe. It was clear that love had been put into every dish and every pour and it was quite a privilege to experience a seating like this.
If you’re looking for refined dining and to be part of this chapter of Cálida Steak & Bar, keep an eye out for their next collaboration.
Cálida, South Bank, 64C Grey St, South Brisbane, (07) 2141 5715.
