Next Wine Tasting Dinner on Saturday, September 26th

We have an outstanding array of Australian wines lined up to taste for our next wine tasting dinner.

The theme for the dinner will be Tapas with an Australian Flair.

The wine list is set:

Pillar Box White (89 pts from Robert Parker)

Chicken and Hen Chardonnay from Ad Hoc Winery (winner of Winemaker of the Year)

Middle of Everywhere Shiraz from Ad Hoc Winery (a western Australian Sheraz, light and spicy)

Pillar Box Reserve Shiraz (100% shiraz grapes)

Parson’s Flat Shiraz (73% shiraz, 27% cabernet – very full and lush)

So, apparently interesting names are key to Australian wines!

Despite losing some prestige some years ago, Australian winemakers are back with a fierce drive towards quality, limiting production and looking to bring out the nuances of the ‘terrior’. The wine world agrees, and in tasting these wines a week ago, I can attest that they are great!

On the food side of things, we have several world class cheeses being flown in from Tasmania and Australia.

Plus we have the Leatherwood Honey (best in the world) and Pepperberries ready to go.

I am looking to add some authentic native flavors such as Wattle Seeds, Lemon Myrtle, maybe some riberry confit, into the menu.

I will have a finalized menu paired with the wines hopefully by Wednesday, and will forward an invitation to everyone on the mailing list as soon as it is ready.

If you are not on the e-mail list and would like to be, just send an e-mail to and I will include you for announcements of future wine tasting events!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue