http://www.marchintomerivale.com
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
Capuccino
• http://citrusandcandy.com
• http://www.eatshowandtell.com
• http://grabyourfork.blogspot.com
• http://onebitemore.blogspot.com
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
Capuccino
Dining area at uccello.
Menu and further details: http://www.merivale.com.au/#/ivy/uccello
ivy Pool Club view next to uccello induces a sophisticated adult pool party atmosphere. Gallery, menu and further details:
Waitstaff on standby in kitchen
Frantic barista staff
Food bloggers table on photographic standby included:
• http://www.chocolatesuze.com• http://citrusandcandy.com
• http://www.eatshowandtell.com
• http://grabyourfork.blogspot.com
• http://onebitemore.blogspot.com
4 comments:
wow, that was fast. some great shots. i'm still dreaming of that bluefin tuna
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
you posted so fast! and ah the tuna was so very awesome. and dessert om nom nom
That food looks so great, especially the dessert.
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