| SEAFOOD DEGUSTATION DINNER EVENT |
Savour the Seven Seas
VIEW EVENT PHOTOS
Fish Seafood Grill & Rotisserie recently hosted a unique Savour The Seven Seas 7-course Degustation & Winemaker Dinner on Thursday, 14th August. Stunning water views and a gourmet tasting menu combined to make this a gastronomic delight for a capacity event of over 200 seafood fanciers.
Each of the 7 courses, was designed as an inspirational nod to the world's Seven Seas, with dishes thoughtfully prepared and presented to represent worldly aquatic cuisine.
Matching Wines from Schild Estate, (Barossa Valley, SA) were expertly paired to uniquely
compliment each of the evening's select plates. Schild Estate's vineyards include some of the oldest in Australia including the famous Moorooroo vineyard new Jacobs Creek. From humble beginnings to an acclaimed winery and cellar door, Schild Estate has received critical praise from the industry with medal awards at the Royal Melbourne Wine Show, Boutique Wines of Australia Show, Barossa Wine Show, and the Sydney International Wine Show to name a few.
Jo Irvine, Schild Estate Master Winemaker and Con Andronis, Founder and Owner of Clamms
Seafood, Victoria's leading seafood supplier, treated guests to an informative discussion on wine and seafood. Restaurant guests disembarked from the evening delighted in their seafaring trip around the world.
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Degustation Dinner Menu:
Each course will be matched with wine from Schild Estate, Barossa Valley, SA. |
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Cocktail On arrival
Appletini, with Absolut vanillia, apple sours, butterscotch schnapps, apple juice
Hickory smoked yellow fin tuna with ocean trout mousse, wrapped in nori leaf and served
on a chilled persimmon rissole with passé Pierre and sparkling sake soy vinaigrette
2006 Barossa Frontignac, Barossa Valley SA
Seared Hokkaido scallops with vanilla-beet puree, caramelized pineapple compote and crispy beet chips
2006 Barossa Riesling, Barossa Valley SA
Tortellini filled with Canadian lobster topped with twice cooked and breaded quail egg, served on roasted cherry tomato salsa
2007 Barossa Semillon Sauvignon Blanc, Barossa Valley SA
Flamed medallion of salmon with potato scale presented on a risotto cake, surrounded by a light cinnamon infused white wine mousseline
2006 Alma Reserve Chardonnay, Barossa Valley SA
Mexican style chocolate chili mole paste king prawns with grilled corn and refried
bean cassoule
2007 Barossa GMS Grenache, Mataro, Shiraz, Barossa Valley SA
Braised eel in rich red wine sauce, served on a sweet potato omelet, surrounded by a medley of root vegetables
2005 Barossa Cabernet Sauvignon, Barossa Valley SA
Tofu cream cheese cake topped with pandan jelly, served on a parfait of orange infused tea parfait with caramelized thyme, by Pastry Chef: Stephane Bordes
2006 Barossa Sparkling Shiraz, Barossa Valley SA
SPECIAL GUESTS
Jo Irvine, Winemaker, Schild Estate
Jo was appointed "International Red Winemaker of the Year" at the International Wine Challenge in 2006.
Jo Irvine began working with Schild Estate as their contract winemaker in 2003 and in
that time has helped Schild Estate wines achieve phenomenal success in both domestic and
international markets. Jo’s attention to detail and resolute work ethic is reflected in the wines that she produces. Her winemaking involvement begins at the vineyard level, influencing vineyard practices through each of the seasons, and finishes when the wine flows into the bottle.
Fundamental to the relationship between Jo and Schild Estate is her unwavering ability
to produce a wine and wine style that is unique to Schild Estate. Jo focuses on taking
the premium fruit from the Schild Estate vineyards and turning it into generous,
approachable wines that represent Schild Estate.
Jo has been instrumental in the success of Schild Estate, playing a pivotal role in turning
the business from a 65 tonne crush to over 500 tonnes crushed in 2008. |
