We started with Champagne and Canapes in the bar before moving to the special chef's table. I won't describe it as I would hate to spoil it for anyone who might decide to go there. The champagne was NV Egly-Ourient 'Brut Tradition'. I can't find a website for them but Cam has written about them here , Dave here and also Ed here .
Here are the pics of the food with the name and wine served underneath. Click on the picture to enlarge.
SYDNEY ROCK OYSTER
with ponzu dressing and cucumber.
Delgado Zuleta 'La Goya' Manzilla, Sanlucar Spain
CONFIT OF PETUNA OCEAN TROUT
with beetroot mousse and horseradish creme fraiche.
2006 Scorpo Rosé, Mornington Peninsula
PEKING DUCK CONSOMME
with dumplings, shaved abalone and mushrooms.
2002 Metier 'Tarraford Vineyard' Pinot Noir, Yarra Valley
WESTERN AUSTRALIAN SCAMPI
wrapped in Tunisian brick pastry and served with gremolata.
2004 Hirsch 'Zobing" Riesling, Kamptal Austria
TWICE COOKED KUROBUTA SWEET PORK BELLY
with pear salad and cider dressing.
2004 Denis Pommier Chablis, Burgundy France
ROAST BEEF FILLET
with braised oxtail, hand rolled macaroni and cepe mushrooms.
2005 First Drop 'Mincha' Montepulciano, Adelaide Hills
A PALATE CLEANSER SORBET
COCONUT SORBET AND CHILLED PAW PAW SOUP
with poached vanilla pineapple and roasted coconut.
2005 Eric Bordelet 'Poire Granit' Cider, Normandy France
COFFEE AND PETIT FOURS
And still more
MINI PISTACHIO MADELAINES WITH CHOCOLATE SAUCE
........and we can't celebrate two birthdays without a little birthday cake can we.
Matt had a couple of other little surprises in store for us to make the night extra special.
So what were the favourites you ask. Well for me the Wagyu beef with Truffle and the Montepulciano from Adelaide Hills. The majority of the group also chose the Montepulciano for their favourite wine and most chose the Peking Duck Consomme as their favourite taste sensation, although the Pork Belly came a close second.
And now I'm sure you'd like a peek in the kitchen.
And although it wasn't my birthday the Birthday Boy and wife kindly surprised me with an autographed copy of Matt's book to take home. I've already chosen the first recipe to make.