Australian Gourmet Pages Newsletter
wd~50 - Bentley Dinner
October 2010
Wylie Dufresne from wd~50 in New York is one of the many gifted, world-renowned chefs in Sydney as part of the Crave Sydney International Food Festival and we were privileged to eat his food, in collaboration with the crew at Bentley Restaurant & Bar.
It was a memorable night.
Franz Scheurer
wd~50 - Bentley Dinner
The Dinner started at 6.30pm and here is the menu:

Octops, Black Olive & Cucumber
NV Ganevat Cremant du Jura La Combe (Jura, France)
This was probably the prettiest dish and the prettiest dish from Brent Savage, but it lived up to its looks by perfect combination of flavours and textures. The clear cucumber 'broth' lifted this dish into the flavour stratosphere.

Scrambled Egg Ravioli, Charred Avocado, Kingfish
2008 Zind Humbrecht Riesling (Alsace, France)
One of Wylie Dufresne's more well known dishes this is a symphony of textures preserving all the flavours you would expect, in a new and exciting form. A masterpiece!

Mudcrab Roll, Salt 'n Vinegar Chips, Celery Mayonnaise
2008 Claude Courtois les Cailloux du Paradis Romorantin (Loire, France)
Comfort food at the cutting edge of gastronomy. The Salt 'n Vinegar Chips and the Romorantin were probably the best food/wine match of the night. Sensational!

Sea Trout, Snow Peas, Fried Taro, Cherry-Black Bean
1999 Leroy Bourgogne Chardonnay (Burgundy, France)
A dish of flavour contrasts with each flavour so strong it needed to be combined with others. This dish taught you to combine elements in your mouth for the palate to handle the intensity. Educational!

Pork Belly with Wattle, Garlic Milk & Rhubarb
2008 Occhipinti SP68 Frappato Nero d'Avola (Sicily, Italy)
This screams Brent Savage; it's typical for his food in every way and it convinced with subtle, yet intense flavours. Absolutely loved the gelatinous texture of the pork belly. To my palate, the only wine match that did not work 100%

Cured Venison & Consomme with Salsify, Chestnut & Scallop
2007 AN Negra Vit AN/2 Callet Montenegro Syrah (Mallorca, Spain)
Loved the tiny pieces of hidden salsify, barely cooked, giving both flavour and texture. I have never seen scallops that tiny and they were perfectly seared, too. Lovely dish.

Lamb Loin, Black Garlic Romesco, Soybean, Pickled Garlic Chive
2008 La Violetta La Ciomia Shiraz (Great Southern, Australia)
Beautiful lamb, perfectly seared and rested with a 'balsamic garlic emulsion' that rocked. Such a great way to show off our fabulous lamb. Superb wine!

Lemongrass Mousse with Jackfruit, Brown Sugar and Whole Wheat Sorbet
2009 William Downie Petit Manseng (King Valley, Australia)
Beautiful presentation and a very delicate, fragile dessert. I was blown away by the subtle and wonderful flavours of jackfruit. The Petit Manseng worked well with just the right amount of sweetness to complement the dish.

Chocolate Ganache with Raspberry, Long Pepper and Ricotta
2006 La Cappuccina Passito Carmenos Carmenere Oseleta (Veneto, Italy)
The undisputed dish of the night. Alex Stupak is one of the great pastry chefs of the world and this dessert showed us why. He worked with Grant Achatz at Alinea and brings that extra 'je ne sais quoi' to wd~50. Stunning, stunning, stunning dessert. Bring me another 3, thanks.

The whole dinner was superb and I believe there are a few seats left for the next few nights. If you have never had a chance to eat Wylie's, Alex's and Brent's food, enjoyed the incredible matches by Nick Hildebrandt, then you MUST go. If you only spend your money to eat at one place during SIFF, this is the one.

Thank you to all the chefs, the crew at Bentley and to our taxi driver who thankfully knows where we live...
Quick Links...

Contact Information
phone: +61 412 233 201
Follow Franz Scheurer on Follow us on Twitter
Join Our Mailing List