Queenscliff Sydney, Australia. 2019

Degustation for 17.

The offer of this private dinner came though an a rather simple email asking if I was interested in cooking a birthday dinner for around sixteen people all of whom loved wine. Attached was an outline of the flights of wines to be served and the vintages. Latour, Petrus, Grange, DRC the list was incredible and far to tantalising not to say yes too. So armed with this list I set about trying to create a series of dishes that may work with the differing flights. A menu, not too far off what was eventually served, was sent to the client. Then the process of “tweeking” was undertaken. A fish dish added and a pork croquette replaced, a lamb course dropped and the foie gras ice cream added as requested. The order of dishes was changed to reflect the wines and the oysters and sashimi added a a shared starter rather than a course. Waitstaff, crockery and food was ordered, organised and prepared.

Although cooking in a private home creates challenges the food that we served was of a very high standard and was enjoyed by all whom attended.

“This is what I do with Sydney Private Chef, match the food and experience directly to the clients exact need’s. This is what makes every dinner so different and exciting”

Menu.

On Arrival

Oysters & Sashimi

1969 Moët & Chandon Champagne Cuvée Dom Pérignon 1996 Taittinger Comtes de Champagne Blanc de Blancs Brut 2008 Louis Roederer Champagne Cristal Brut Rosé

Course 1

Scallop, cauliflower, sea urchin butter, lemon myrtle crumbs

2005 Château Haut Brion Blanc 1969 Marc Brédif Vouvray

Course 2

Glacial Toothfish, egg, anchovy, radish and prosciutto

1999 M. Chapoutier Ermitage Blanc l'Ermite 2005 Domaine Ramonet Montrachet 1986 Coche-Drury Mersault Les Rougeots

Course 3

Roasted heritage beetroots, la luna holy goat, spring asparagus, radish and dill salsa

2008 Comte Georges de Vogüé Bonnes Mares
1999 Domaine Armand Rousseau Père et Fils Chambertin 1996 Musigny Cuvée Vieilles Vignes
1969 Remoissenet Père et Fils Nuits St. Georges 1er Cru Les Boudots 1969 Domaine de la Romanée-Conti Richebourg

Course 4

Grilled duck breast with artichoke, fig and foie gras

1969 Penfolds Grange 1969 Petrus
2005 Château Haut Brion 2003 Château Latour

Course 5

Roasted fillet of Tajima Wagyu 9+, blue cheese & walnut, potato and truffle jus

2003 Château Ausone
2008 Tenuta dell'Ornellaia Masseto Toscana IGT 2005 Cappellano Barolo Piè Franco Otin Fiorin (Gabutti) 2005 Cappellano Barolo Piè Rupestris Otin Fiorin (Gabutti) 1999 Giacomo Conterno Barolo Riserva Monfortino 2003 Quintarelli Amarone Riserva

Course 6

Foie gras ice cream with Riesling jelly, orange sponge and raspberry.

1969 Château d'Yquem
2008 Dönnhoff Oberhäuser Brücke Riesling Eiswein

Course 7

Cheese and accoutrement to share: Brillat Savarin, Roquefort, Comte, Taleggio
1993 Disznoko Aszu Eszencia Tokaji (500ml)

1959 Jean Bourdy Chateau-Chalon Vin Jaune 1931 Bodegas Toro Albala Don PX Convento Selección

Foie Gras and white chocolate ice cream.

Even on the day before the event I was still playing around with the dish. The white chocolate was added to fill in the sweetness more subtly than sugar, and the cake was added as a foil.