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.

 

Comments

[Kat]

what an elegant meal! and all that delicious wine. looks like you had a nice time!

[beccy]

Sounds like a fantastic experience, looking forward to reading about your first recipe.

[chris B]

barbara this looks like the ultimate eating experience (envy), the beef looks cooked to perfection. Like beccy can't wait to see the recipe.

[Thank you, Barbara, nice dinner you've served for us! Our summer is approaching, I will try coconut]

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.)

[Rosemary in Utah]

That was me in the previous flubbed post..sorry. The Spanish jamon--just for a bite, not for a portion of meat, right?

[Tanna]

Now that was fabulous!

[Jeanne]

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!!

[barbara]

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.

[Bron]

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! ;-)

[Edward]

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. . .

[Freya]

What an amazing meal! Great pictures, makes us feel like we're almost there (we wish!)!

[barbara]

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.

[Steffi]

What for a luxury meal!I enjoyed your beautiful pictures!

[Paul]

Yum. (drooling jealosly!!)

[barbara]

Steffi - thankyou.
Paul - Yum indeed!

[Stephanie]

All my favourite things.... Sydney rocks ... trout and horseradish ... pork belly ... did you roll out of that restaurant??

[bea at La tartine gourmande]

This entire menu looks like such a treat! You too had Wagyu Beef!

[arfi]

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.

[arfi]

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.

[emily]

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?

[barbara]

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.