|
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...
|
