These are the 6 wines we paired last night.the key key speaker and Mike did a great job pairing the wine with my food, i got a chance to taste these wines after the event and was floored by how harmonious they went with the food elevating all the flavor profiles of the dishes.
This is one third of the main dining room just before the event the amount of people in different parties made it impossible to seat individual parties..people were reluctant at first to the idea of communal tables, but after the first two courses everybody in the room were laughing and joking with everybody.Now my camera was basically out of commission so these pictures don't exactly give the food the justice it deserves..
Alligator,king prawn,and red cabbage egg roll/smoked eel wakame/Vegemite,sweet chilli sauce
White chocolate pavlovas/tarragon gelee/Melba sauce/cream and berries
Roasted New Zealand lamb loin /bush berry risotto/crispy leeks/pistachio mint pesto
Aussie bouillabaisse/numerous domestic shellfish/fennel tomato broth/smoked anchovy aioli
pork tenderloin/puree yam/curried chicory/red onion chutney/ port coffee sauce
Elk carpacio/shaved cheddar/macadamia/apricot syrup/Cyprus salt/pink peppercorn/micro Thank you for everyone that came out tonight..it was a truly remarkable event..I was proud of the kitchen crew and mike did a fantastic job with every one... at the end of the day i was left speechless.. me with crew en toe approached the 60 plus crowd right after dessert to an ovation that I've never received in a restaurant before it made me feel good but most of all it made the crew feel proud of what there capable of doing... I cant wait to go again...
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