A Degustation on the 65th Floor, Sydney CBD June 2021
This dinner posed a number of challenges, the main one was the kitchen, there wasn’t really one just a small office kitchenette. The next challenge was our guests, all well travelled with deep understanding of food and wine, and finally the time frame. All put together over a single week.in June. A small commercial oven was delivered, along with some induction hot plates, menus were written and the wine was delivered. Staff were hastily organised and food ordered.
The brief as it was, was to show case the wonderful food that we have in Australia. Originally conceived as a “French degustation” the menu evolved into a celebration of intrinsically Australian food. The menu incorporated native Australian produce, such as linger limes, salt bush from my garden and local samphire and Warrigal greens. It also championed the best product from Australian producers such as fresh Tasmanian wasabi, Tooth fish, local east coast lobster and beautiful wagyu from NSW.
Menu
Local Tuna, native finger lime and Tasmanian wasabi
Champagne Krug Grande Cuvee NV
Eastern Rock lobster, cauliflower, native samphire and caviar
Leeuwin Art series Chardonnay 2018
Glacial Tooth Fish, sea urchin and native saltbush
Leeuwin Art series Chardonnay 2018
Tajima Wagyu fillet +9 Warrigal greens, potato, pine mushrooms and southern highlands truffle, mountain pepper reduction
Jim Barry the Armagh 2008
Lemon myrtle cream, Rosella confit, quince and shortbread
De Bortoli Noble One Botrytis Semillon
Cheese
Coffee and petit four
Local Tuna, native finger lime and Tasmanian wasabi
Cheese
Our kitchen
Glacial Tooth Fish, sea urchin and native saltbush
Eastern Rock lobster, cauliflower, native samphire and caviar
Tajima Wagyu fillet +9 Warrigal greens, potato, pine mushrooms and southern highlands truffle, mountain pepper reduction
Lemon myrtle cream, Rosella confit, quince and shortbread