Intro
For the last three years I have been doing the wine flights for Boxing Day and New Year's Eve Gala Dinner in the hotel I work. I thought it would be a good idea to put them out here too. Usually it is well-appreciated even if the Head Chef or the Pastry Chef change their minds half-way through when I have already bought the wines. It happens, if they cannot get the right ingredient or the ingredients are not there in quality. Through December, as I am busy otherwise, I will put these up on my blog one by one. It might have some benefits for others...
Boxing Day Gala Dinner 2018
Tea-smoked Quail Pithivier with Morels,
Confit Duck Egg
Yolk, Savoury Granola and Madeira
Grove Mill, Pinot Noir, Wairau Valley, Marlborough, New Zealand
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Char Grilled Tandoori Monkfish, Coconut and Pineapple,
Kumquat
Chutney
Exmoor, Xanadu, Semillon-Sauvignon Blanc, Margaret River Australia
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Parsnip and Horseradish Sorbet
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Seared Orkney Scallop on Char Grilled Leek
with Chorizzo, Capers and Parsley
Laurenz V Friendly Gruner Veltliner, Kamptal, Austria
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Consomme of Gressingham Duck with Five-Spice Dumpling and Ginger
Palo Cortado Peninsula, Solera Reserva, Emilio Lustau, Jerez, Spain
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Rack of Lamb with Truffled Brioche Crumb, Rosemary Mousse,
Pickled
Figs, Burnt Onion Puree, Mint Jelly
Terre di Giumara Frappato Nerello Mascalese, Caruso & Minini, Sicily, Italy
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Chocolate & Chilli
Appassimento, IGT, Puglia, Italy
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Iced Manuka Honey Parfait with Saffron Tuile and Cremeaux
Geisha Bat Coffee Panna Cotta, Bee Pollen
d`Arenberg The Noble Mud Pie, Adelaide Hills Australia
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Goats Cheese Baked with Maple Syrup, Lavender and Thyme
served with Charcoal Crackers
Clairette De Die Tradition, Cuvee Cesar, Methode Dioise
Ancestrale,
Rhone,France
Photographs by The Tannin Addict.