There will be a Blanc de Blancs sparkling wine on arrival.
All the courses are shared so guests will get to taste a number of dishes on the menu.
Entrée will be beef fillet carpaccio with truffle oil, Japanese mayo and parmesan cheese; sautéed wild mushrooms, gnocchi, broccolini, lemon ricotta and blistered tomatoes; and spicy prawn curry, coconut, fried onions and rice.
Wines will be a Vasse Felix Blanc V and Syrah II.
Vasse has been experimenting with wild yeast and full skins fermentation for its Blanc project with oak maturation contributing greater complexity and structure.
Main will be a fiery fillet with Chef Chad Miskiewicz's secret blend of fiery spices; roasted duck breast with potato gratin, corn purée, parsnip and dates; and Rankin cod, crab crust, lemon cream, asparagus and tomato salsa.
Wines served with the main will be a Vasse Felix Premier Chardonnay and Premier Shiraz.
Dessert will be dark chocolate brownie with fudge sauce; mango panna cotta and a cheese selection.
A Cane Cut Semillon will be served with dessert.
Chad Miskiewicz started with the Parmelia Hilton in 1998 and leads the team of international chefs.
The Adelphi features sleek black floorboards, leather seating and oak tables offset by ultra-modern stainless steel and the striking white of the bustling open kitchen.
The casual Perth restaurant is open daily and serves breakfast, lunch, dinner and drinks either inside or alfresco in its outdoor area.
Price for the Taste of Adelphi dinner is $88 per guest at a long table for 20 guests.
To book call 9215 2494 or email firstname.lastname@example.org