Pheasant and Quail Terrine, beetroot salad, raisin purée
Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine.
Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey.
Raisin purée: plumped and puréed, plus verjus.
Paried fairly well with a very youthful, lemony and (unfortunately) only slightly toasty Roederer Brut 2005.
Scallop, baked pumpkin, fried chicken gyoza, green curry foam
Pumpkin: baked in Sherry, garlic and ginger.
Gyoza: minced chicken, spring onion, garlic, ginger, soy sauce; poached then fried.
Foam (not shown): essentially a Thai green curry sauce that’s heavy on the aromatics (i.e., coconut milk flavoured with shrimp paste, fish sauce, lemon grass, garlic, ginger, galangal and kaffir lime).
I was pleased with this dish concept, and it proved one of the most popular dishes of the day. The flavours are classically complimentary and the dish offers a variety of textures. The gyoza needs to have the sufficient crunch (not executed to perfection here), and it seems lecithin may be foam-challenged when it comes to coconut milk, but otherwise successfully executed.
Domaine Faury Condrieu 2008
Classic apricot, peach and florals (violets and wattle seed). It has a slight oiliness without being heavy or gloopy, remains relatively light on the palate, with balanced acidity and an almond kernel finish. Good Condrieu, and quite a good match with the scallop dish.
Prosciutto Mushroom, dill green beans, Bordelaise sauce
Mushroom: slow baked with butter, garlic, thyme and white wine; formed into a cylinder wrapped in prosciutto.
Beans: fresh garden greens, poached and tossed in melted dill butter. (I recommend pairing dill and green beans.)
Bordelaise sauce: veal stock, red wine, shallot, marrow.
Domaine des Croix Beaune 1er Cru Bressandes 2006
Savoury cherry, almond, cherry wood and a little compost on the nose. Not a spectacular nose, but subtle and savoury. Well balanced, with pleasantly soft sandy tannins. Whole and gently expressive even if not impressive. Being neither fruit forward nor funky, and savoury in nature, this actually complimented the dish surprisingly better than many other Pinots might have.
Lamb Medallion, eggplant/aubergine purée, peas, mint, rosemary jus
Essentially a simplified version of this dish (or this dish). Execution suffered a little here. It’s important to have flavoursome eggplant/aubergine.
Tasmanian ‘Brie’, croutons, poached nectarine
Accompanied by Reinhold Haart Wintricher Ohligsberg Riesling Auslese 2007, which was fairly ripe in its aromatics (pineapple, fig and suggestions of musky pink grapefruit), smooth and unctuous without being overly sweet; with the delineation, balance and focus of quality MSR Auslese Riesling. I typically feel the rind of soft cheeses competes with (even sweet) Riesling, but here, accompanied by the fruit (poached in white wine, sugar and lemon juice) and the croutons, it did not clash.
Elizabeth Falkner’s Lovelova: Persian pavlova, saffron meringue, cardamom cream, rose water strawberries
The saffron didn’t work here (though it’s possible the quality of the saffron was to blame), but otherwise a suitably delicate, light, summery dessert.