Senbloodysensational Dinner at Aria
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.
My all time favourite Jamon Ibérico .....
..and Black Truffle on Wagyu Beef .
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.














what an elegant meal! and all that delicious wine. looks like you had a nice time!
Posted by: Kat | March 29, 2007 at 09:53 PM
Sounds like a fantastic experience, looking forward to reading about your first recipe.
Posted by: beccy | March 30, 2007 at 12:02 AM
barbara this looks like the ultimate eating experience (envy), the beef looks cooked to perfection. Like beccy can't wait to see the recipe.
Posted by: chris B | March 30, 2007 at 02:50 AM
Thank you, Barbara, nice dinner you've served to us! (I just barely started looking, but our summer is approaching, and the coconut sorbet is whispering to me.)
Posted by: Thank you, Barbara, nice dinner you've served for us! Our summer is approaching, I will try coconut | March 30, 2007 at 04:16 AM
That was me in the previous flubbed post..sorry. The Spanish jamon--just for a bite, not for a portion of meat, right?
Posted by: Rosemary in Utah | March 30, 2007 at 04:25 AM
Now that was fabulous!
Posted by: Tanna | March 30, 2007 at 04:41 AM
Ooooh, what a fabulouis meal! And so beautiful. I'm with you on the Jamon Iberico - when hubby was temporarily working in Madrid last year, we'd go to the market and buy the most phenomenal, paper thin, marbled jamon and just gorge on it. It's such a luxury here and in Spain it's taken for granted that it ham will be excellent. Possibly time to move to Spain!!
Posted by: Jeanne | March 30, 2007 at 05:43 AM
Kat - elegant - oh yes.
Beccy - fantastic and memorable.
Chris - the beef was perfect. Recipe coming up soon.
Rosemary - yes just a bite. It wasn't part of the degustation menu.
Tanna - Oooh yes, fabulous.
Jeanne - It's a luxury in Australia too. $300 a kilo.
Posted by: barbara | March 30, 2007 at 06:43 AM
Wow! I'm so unbelievably jealous!
However I'm so pleased you took heaps of photos to share with us and can't wait to see what you cook from his book!
And hey who knows perhaps next time we'll get to go together! ;-)
Posted by: Bron | March 30, 2007 at 08:23 AM
Barbara,
Good for you! Thanks for sharing the images and descriptions. I am trying not to think too much about it, as I am at work on an empty stomach, and no prospect of food till lunch. . .
Posted by: Edward | March 30, 2007 at 10:24 AM
What an amazing meal! Great pictures, makes us feel like we're almost there (we wish!)!
Posted by: Freya | March 30, 2007 at 04:18 PM
Bron - that would be fun. Maybe we should organise a NZ/Oz food bloggers dinner at Aria some day. Do you think Matt would give us a freebie!!?
Ed - You'd love it.
Freya - glad you enjoyed it.
Posted by: barbara | March 31, 2007 at 07:31 AM
What for a luxury meal!I enjoyed your beautiful pictures!
Posted by: Steffi | March 31, 2007 at 05:04 PM
Yum. (drooling jealosly!!)
Posted by: Paul | March 31, 2007 at 08:09 PM
Steffi - thankyou.
Paul - Yum indeed!
Posted by: barbara | March 31, 2007 at 09:35 PM
All my favourite things.... Sydney rocks ... trout and horseradish ... pork belly ... did you roll out of that restaurant??
Posted by: Stephanie | April 01, 2007 at 08:57 PM
This entire menu looks like such a treat! You too had Wagyu Beef!
Posted by: bea at La tartine gourmande | April 02, 2007 at 10:50 AM
WOW!! That was wonderful, Barb!! I'm sure you were all enjoying those batches of food! And take home a recipe book as well. What a lovely experience.
Posted by: arfi | April 02, 2007 at 11:42 AM
WOW!! That was wonderful, Barb!! I'm sure you were all enjoying those batches of food! And take home a recipe book as well. What a lovely experience.
Posted by: arfi | April 02, 2007 at 11:45 AM
Wow Barbara, thank you so much for sharing this magnificent meal with us! I have been meaning to buy his cookbook for a while now (keep looking at it in the shops, meaning to buy it and then buying another one), have you managed to cook anything from it yet?
Posted by: emily | April 02, 2007 at 12:02 PM
Stephanie - roll - htat's probably the best way to descibe it.
Bea - and you ate Wagyu in Melbourne I see.
Arfi - I wish I could eat like it everyday.
Emily - Not yet. Some of the recipes are quite complicated but as Matt says if you break them down into steps they are manageable.
Posted by: barbara | April 02, 2007 at 03:12 PM