Matteos Pignatelli superb degustation created for La Chaine des Rotisseurs


Our specially designed degustation was not only varied but there were definitely some of my favourites, which I encountered whilst tantalizing my tastebuds on this superb Asian fusion journey. Chef Brendan McQueen (ex Ezard) did it again his blend of Japanese / Asian fusion gave a superb twist on what would have been classic dishes. The setting was stylish and classically designed with an abundance of glassware on the tables so we knew we were in for a treat; Janet Barton of the Chaine selected the wine matching.

From the array of interesting canapés … sushi inspired Confit Ora King Salmon, Crème Fraiche and zucchini flowers stuffed with cherve this was served with a beautiful NV Andre Clouet Brut Rose from Champagne, France.

To the following courses all cleverly prepared and flowing with the Asian Fusion inspiration. The scorched Mooloolaba cobia sashimi served with wasami-guacomole, bonito with a shiso-ponzu dressing. Complimented the yummy 2013 Tolpuddle Vineyard Chardonnay from Coal Valley, Tas was excellent.

The quail course was crispy and served on a bed of creamed coconut rice with choi-sum & son-in-law quail egg with lime-chilli caramel. This had a 2012 Paradigm Hill Pinot Noir L’Ami Sage from the Mornington Peninsula, Vic.

What a fine degustation menu with the magnificent pork course. This was a saddle of suckling pig with steamed kale, confit cocktail kiplfer potato, yakiniku bbq pork sauce and this was served with my favourite wine of the night a 2009 Burgo Vienja Tempranillo, a Rioja, Spain.

Thereafter followed a complex passionfruit trifle. This was a clever desert with a classic theme incorporating red velvet cake, wild figs, pineapple, puffed quinoa, coconut-milk gelato served in a glass and served with a beautiful Sauternes a 2010 Chateau Guiraud Petit Guiraud.

Well that concludes my Chaine dinners for this year, can’t wait to see what is in store for next.

Beautiful set-up

Beautiful set-up

Confit Ora King Salmon, creme fraiche.

Confit Ora King Salmon, creme fraiche.

L to R: Jenny Parkes, Petra Harmer-Shrowder, Anne Sherlock

L to R: Jenny Parkes, Officier Petra Harmer-Shrowder, Anne Sherlock

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Scorched Mooloolaba cobia   sashimi, wasabi-guacomole, bonito, shiso-ponzu dressing.

Scorched Mooloolaba cobia sashimi, wasabi-guacomole, bonito, shiso-ponzu dressing.

Decorations on the table.

Decorations on the table.

Korooge-fried master stock quail, creamed coconut rice, choi-sum, 'son-in-law' quail egg, lime-chilli caramel

Korooge-fried master stock quail, creamed coconut rice, choi-sum, ‘son-in-law’ quail egg, lime-chilli caramel

Roasted Golden Plains Suckling Pig saddle, steamed kale, confit cocktail kiplfer potato, yakiniku bbq pork sauce.

Roasted Golden Plains Suckling Pig saddle, steamed kale, confit cocktail kiplfer potato, yakiniku bbq pork sauce.

Passionfruit trifle, red velvet cake, wild figs, pineapple, puffed quinoa, coconut-milk gelato.

Passionfruit trifle, red velvet cake, wild figs, pineapple, puffed quinoa, coconut-milk gelato.

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Dr Neil Harrison, Vice-Charge de Presse & Missions with Officier (ex Vice Chargee de Presse NSW) Petra Harmer-Shrowder

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L to R: Balli Regional de Victoria Shirley Anderson with Officier (ex Vice Chargee de Presse NSW) Petra Harmer-Shrowder

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L to R: Matteos Pignatelli with Chef Brendon McQueen

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L to R: Balli Regional de Victoria Shirley Anderson, Vice Conseiller Gastronomique Janet Barton with Vice Chargee de Presse & Missions Neil Harrison

 

 

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Categories: DiningTags: , ,

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