August Escoffier said the ‘grandeur’ of French cuisine came from the sauces. Join us for a saucy degustation across 5 courses and 8 matched wines to celebrate the Art of the Sauce.
On November 30 we will Celebrate the Sauce with a special 5 course degustation where the heroine will be the sauce. Chef Paul will channel his inner Escoffier to tantalise you with a series of dishes, all paying homage to sauces: the sticky, the slick, the fragrant and the fresh.
Lino Ramble Ring O’Rosie Pet Nat 2017 McLaren Vale SA
blue swimmer crab, cucumber, basil
Vinum Chenin Blanc 2016 Stellenbosch South Africa
Marc Bredif Vouvray 2015 Loire Valley France
red claw yabbies, pickled mackerel, corn watermelon
Cantina Danese Soave 2015 Veneto Italy
Bannockburn Extended Lees Contact Chardonnay 2011 Geelong VIC
handmade tagliatelle, peas
Bella Ridge Bella Rose 2011 Swan Valley WA
Moorooduc Estate Pinot Gris 2015 Mornington Peninsula VIC
Chimi Churri, Sriracha, Jus Gras
coal grilled lamb shoulder, potato gratin
Chaffey Bros Pax Aeterna Grenache 2016 Barossa Valley SA
Guigal Gigondas 2012 Rhone Valley France
poached nectarine, popcorn caramel, meringue
Chateau Corneilla Muscat de Rivesaltes 2005 Cotes de Roussillon France
And in case you were wondering, licking will not only be allowed, it will be encouraged.