Sunday, April 29, 2012

Kingsleys Colonial Beef Steak Club

A couple weeks ago I was generously invited to join the Colonial Beef Steak Club at Kingsleys - a night of food and wine inspired by the tradition of Beef Steak Clubs which were prevalent in London during the 18th century and often known for their exclusivity. The night was filled with some very delicious times, however more of note was the wine, for which my appreciation heightened after each glass. I began the night with "oh, I like all the little bubbles of this one" to "this wine has quite a high viscosity." I'm certainly no expert, but I now appreciate the art of pairing the right foods with the rights drinks - the careful crafting of tastes and sensations, for a heightened experience of food not just for survival but for pure delight.

Thank you to Michael and Sarah for your hospitality!

Menu and first glasses of wine of the night

Canape: Broadwater Rock Oysters

Oysters polished off (a la Walrus & the Carpenter) | Head chef Lars Svensson explaining the menu 

Entree: Vitello Tonnato (seared south coast yellow fin tuna, grissini & fried baby capers) 

Michael pouring the wine | Curly Flat Chardonnay (Macedon Ranges Victoria, 2009) 

Entree: Vitello Tonnato (seared south coast yellow fin tuna, grissini & fried baby capers) 

Curly Flat Pinot Noir (Macedon Ranges Victoria, 2007) | Main: 300g Aged Fillet on the bone (Riverine Premium Beef) & hazelnut fondant potatos

Green beans & Onion Contif | Cheers!

Dessert: Grappa & Vanilla Pannacotta + Autumn Plum & Churros | Raddichio, witlof, orange and balsamic salad

Nigel of Sydney Wine Event educating me on viscosity | Winning!

Kingsleys Steak & Crabhouse
The Wharf, Cowper Wharf Rd, Wolloomoolo, Sydney


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