Tuesday, 23 October 2007

  • Young Chefs Dinner

    2007 marks 10 years subce Janni Kryitsis created this opportunity to showcase the cooking of our talented young chefs. This year's degustation dinner will be cooked by the eight young chefs including Daniel Hong, the 2008 Josephine Pignolet Award Winner at the exciting new Moncur Terrace above Bistro Moncur.

    Young Chefs Dinner Menu:

     

    Tom Walton, Moncur Terrace

    Blini, scallop carpaccio, apple cider mayonnaise, pig's tail

    Hare sausage, daikon cake, beetroot puree

    Globe artichoke, pea and reggiano tartlet

    2004 Brown Brothers Blanc de Blanc, Brut, Whitlands Vineyard, King Valley, Victoria

    (canapes photo unavailable)

     

    Hamish Ingham, Billy Kwong

    Salad of line - caught King George whiting with pickled Chinese mushrooms, fennel and Sichuan chilli oil. 

    2005 Albert Mann, Cuvee Albert, Riesling, Alsace, France

    Kingfish

     

    Philip Wood, Tetsuya's

    Butter poached spanner crab with consomm?noodles and sauce American

    2006 Wild Rock Wild Ferment Chardonnay, Hawkes Bay, NZ

    Spanner crab

     

    Damien Heads, Pony Lounge & Dining

    Roasted Redgate Farm Jurassic quail with it's own tortellini white asparagus, broad beans and tomato

    2005 Waitiri Creek, The Drummer Pinot Noir, Central Otago, New Zealand

    Quail

     

    Brent Savage and Daniel Hong, Bentley Restaurant & bar

    Smoked veal tenderloin, tonka bean mayonnaise and confit maron

    2005 Waitiri Creek, The Drummer Pinot Noir, Central Otago, New Zealand

    Smoked veal tenderloin

     

    Daniel Puscas, Oscillate Wildly

    Cheese - woodside fresh chevre, illation, gorgonzola piccante

    1992 Geoff Merrill Museum Release Cabernet Sauvignon, Coonawarra, South Australia

    Cheese  

     

    Jacqueline Bourke

    Chocolate and almond, Raspberries and almond milk

    Chocolate and almond

     

    Petit Fours

    Petit Fours

     

    Chef's Speeches

    Chefs

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