01 April 2009

The Chefs of Merivale Gala Dinner (31 March 2009)

ivy Level 1, 320 George Street, Sydney 2000

Firstly and foremost thank you to Melissa from Merivale who invited me to the closing event of March Into Merivale which was a charity dinner to help raise funds for Camp Quality. At $300pp with matched wines I felt very privileged to be part of the event and to have behind-the-scenes access to the kitchen and the opportunity to taste the six-course dinner put together by eleven head chefs. I arrived about 8.45 pm so missed out on the starting cocktails, champagne and canapes but arrived in time for the main dishes.

The professional and friendly service I received at arrival continued throughout the night and a special thanks to our table waiter Anthony from Lotus who was exceptionally helpful and vigilant in making sure a platted dish was available to photograph in the kitchen under decent lighting conditions.

I thought all the matching wines were very good and my favourite dish of the night was the steamed baby snapper fillet by Chef Peter Doyle. The very generous portion of chocolate marquis for dessert was also very satisfying. It was great to see the kitchen in full action and I was very impressed how smoothly and calmly it all seemed to function without staff crashing into each other under the enormous pressure of quickly serving so many guests.

Tartare of bluefin tuna, sweetcorn, wasabi, avocado, soy-truffle dressing
Chef: daniel hong – lotus
Matching wine: 2008 Leo Burring ‘Leonay’, Eden Valley - South Australia

Raviolo of lobster, with asparagus and mushrooms
Chef: massimo bianchi – uccello
Matching wine: 2006 Feudi di San Gregorio Greco di Tufo, Campania - Italy

Steamed baby snapper fillet with sand crab, snow peas, oyster mushrooms, ginger - shallot vinaigrette
Chef: peter doyle – est.
Matching wine: 2007 Moss Wood Chardonnay, Margaret River - Western Australia

Quail and porcini ballontine, sicilian lentil salsa
Chef: simun dragicevich – bistro cbd
Matching wine: 2005 Curly Flat Pinot Noir, Macedon Ranges - Victoria

Roasted eye fillet of beef, golden shallots, creamed spinach and tarragon jus
Chef: Christopher whitehead – mad cow
Matching wine: 2006 Clarendon Hill Shiraz ‘Moritz’, McLaren Vale - South Australia

Tomato, boccini and basil salad [noticed this in the kitchen and wasn't sure if it was for the cooks to snack on or a vegetarian request]

Chocolate marquis, caramelized hazelnuts, cinnamon cream
Chef: lauren murdoch – ash st cellar
Matching wine: 1995 Quinta do Noval Port Colheita Tawny

Petit fours of chocolate truffles and chocolate cherry liqueur ganache


Dining area at uccello.

Wine glasses preparation at bar

Kitchen in action

Kitchen preparation of steamed baby snapper fillets

Kitchen in action

Waitstaff on standby

Chef Peter Doyle preparing steamed baby snapper fillet dish

Kitchen in action

Kitchen in action

Table setting with delicious glass of 2005 Curly Flat Pinot Noir

Dining area

ivy Pool Club view next to uccello induces a sophisticated adult pool party atmosphere. Gallery, menu and further details:

Kitchen prepartion of quail and porcini ballontine

Waitstaff on standby in kitchen

Kitchen prepartion of chocolate marquis dessert

Frantic barista staff

Food bloggers table on photographic standby included:


Helen (Grab Your Fork) said...

wow, that was fast. some great shots. i'm still dreaming of that bluefin tuna

Howard said...

nice work dude, very quick! The dessert was my favourite, but it left me quite full once I polished off Shez's and the top of Karen's lol

chocolatesuze said...

you posted so fast! and ah the tuna was so very awesome. and dessert om nom nom

Anita said...

That food looks so great, especially the dessert.

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