**NEW DATE** Next Adelaide Offline.. Thurs 18th June
I hope to present two closely related wines. One will be red and have bubbles, the other will be red should be bubble free. As far as I can tell, they are made from the same grapes. I think the comparison would be very interesting.
If we're swamped with still reds, I'll be happy to investigate a small producer white - and knowing me it'll be old, and either riesling or semillon.
My only preference with regard to the menu is for dessert - I'm a sucker for a crème brûlée... so that gets my vote!
If we're swamped with still reds, I'll be happy to investigate a small producer white - and knowing me it'll be old, and either riesling or semillon.
My only preference with regard to the menu is for dessert - I'm a sucker for a crème brûlée... so that gets my vote!
Thanks for putting this together Sarah. I'm in, and Josh has already messaged me to say he's interested in going too.
Menus 2 and 3 both look great. Crème Brûlée would be nice, then again sticky date pudding could be a good match for some vintage ports at the end.
Cheers,
Ian
Menus 2 and 3 both look great. Crème Brûlée would be nice, then again sticky date pudding could be a good match for some vintage ports at the end.
Cheers,
Ian
Forget about goodness and mercy, they're gone.
I'll put in for this menu with the resutarant.
On Arrival-
Grenache Vinegar Marinated Olives
Entrée
Leek & Blue Cheese Tart, Rocket Pear Salad,
Walnut Dressing
Chargrilled Turkish Bread w Candied Balsamic & EVOO
Main
Wagyu Rump, Yorkshire Pudding
Fondant Pumpkin, Green Beans & Jus
Rosemary & Garlic Roasted Chat Potatoes
Dessert
Apple Crème Brûlée, Fig & Walnut Biscotti ($1.50 Surcharge)
People RSVPed so far:
Sarah +1
Andrew Jefford +1
PaulG + Jaz
Steve
n4sir
Josh
silkwood
Sean + Catherine
Lagare Lout
David + Pam?
Dave B
John + Sue
ck
Nick
Wayno +1
I think this number is ok - we must have had something around this when we did the last Soho dinner, and everyone managed to have enough wine to taste then!
On Arrival-
Grenache Vinegar Marinated Olives
Entrée
Leek & Blue Cheese Tart, Rocket Pear Salad,
Walnut Dressing
Chargrilled Turkish Bread w Candied Balsamic & EVOO
Main
Wagyu Rump, Yorkshire Pudding
Fondant Pumpkin, Green Beans & Jus
Rosemary & Garlic Roasted Chat Potatoes
Dessert
Apple Crème Brûlée, Fig & Walnut Biscotti ($1.50 Surcharge)
People RSVPed so far:
Sarah +1
Andrew Jefford +1
PaulG + Jaz
Steve
n4sir
Josh
silkwood
Sean + Catherine
Lagare Lout
David + Pam?
Dave B
John + Sue
ck
Nick
Wayno +1
I think this number is ok - we must have had something around this when we did the last Soho dinner, and everyone managed to have enough wine to taste then!
Last edited by Scanlon on Thu May 28, 2009 5:05 pm, edited 1 time in total.
Just to update - no deposit required (this was for functions that were to be paid by cheque, but since we will be paying with cash it's not an issue).
I have booked for 22 (6:30pm arrival) - we have a room to ourselves. I will confirm numbers one week prior to the booking, so please let me know if you can't make it afterall.
Please remember to bring glassware - they have offered glassware, but I think it's just nice to have your own nice glasses, and give the restaurant one less thing to deal with because we use so many
They have plenty of icebuckets etc.
Final cost is $66.50 p/h
I've picked menu 3 as I think it offered the greatest flexibility in terms of what wines would match
Can't wait for this one!!!
I have booked for 22 (6:30pm arrival) - we have a room to ourselves. I will confirm numbers one week prior to the booking, so please let me know if you can't make it afterall.
Please remember to bring glassware - they have offered glassware, but I think it's just nice to have your own nice glasses, and give the restaurant one less thing to deal with because we use so many
They have plenty of icebuckets etc.
Final cost is $66.50 p/h
I've picked menu 3 as I think it offered the greatest flexibility in terms of what wines would match
Can't wait for this one!!!
silkwood wrote:22 sounds like a few too many for a quiet evening of tasting. I'll take my name out. Thanks for organising, hope everyone has a great evening.
Cheers,
Mark
Please don't let that put you off Mark - we haven't seen you at an offline recently.
A question about the "small winemakers" theme - just what exactly qualifies as a small winemaker for this purpose? Turnover under 50,000 cases? No cellar door? Height under five foot eight?...
Cheers,
Ian
Forget about goodness and mercy, they're gone.
Jiust to update...
Sarah +1
Andrew Jefford +1
PaulG + Jaz
Steve
n4sir
Josh
Sean + Catherine
Lagare Lout
David + Pam
Dave B
ck
Nick
Wayno +1
Mark Wickman
Can everybody who has put their hand up for the dinner let me know if this has changed? We often fluctuate in numbers towards the date and I'd like to give the Sauce a final number by friday.
As for the theme - well i guess it's fairly flexible, but what i was thinking was more along the lines of 'not owned by a giant company', or 'not made in a way that relies upon drawing on grapes from all over the place'
ie Andrew is interested in that 'terroir' quality. so perhaps that is more what i am getting at. Wines expressive of that 'place'. Australian of course. Does that make sense???
Sarah +1
Andrew Jefford +1
PaulG + Jaz
Steve
n4sir
Josh
Sean + Catherine
Lagare Lout
David + Pam
Dave B
ck
Nick
Wayno +1
Mark Wickman
Can everybody who has put their hand up for the dinner let me know if this has changed? We often fluctuate in numbers towards the date and I'd like to give the Sauce a final number by friday.
As for the theme - well i guess it's fairly flexible, but what i was thinking was more along the lines of 'not owned by a giant company', or 'not made in a way that relies upon drawing on grapes from all over the place'
ie Andrew is interested in that 'terroir' quality. so perhaps that is more what i am getting at. Wines expressive of that 'place'. Australian of course. Does that make sense???
At this stage Duane, Josh & myself are still good to go.
I'm still working out what to take - maybe a magnum of 1994 Mitchell Cabernet Sauvignon...
Actually, does Andrew actually have any requests of anything in particular he'd like to try in regard to region/age?
Cheers,
Ian
I'm still working out what to take - maybe a magnum of 1994 Mitchell Cabernet Sauvignon...
Actually, does Andrew actually have any requests of anything in particular he'd like to try in regard to region/age?
Cheers,
Ian
Forget about goodness and mercy, they're gone.
n4sir wrote:At this stage Duane, Josh & myself are still good to go.
I'm still working out what to take - maybe a magnum of 1994 Mitchell Cabernet Sauvignon...
Actually, does Andrew actually have any requests of anything in particular he'd like to try in regard to region/age?
Cheers,
Ian
Good question Ian - have sent him an email asking if there is anything in particular he would like to see, and on the other hand, what he has already had and may not want to have again.
I didn't ask him about the age issue, but i guess some O/S wine drinkers is that Australian wines generally don't age, so a few mature ones if we have access might be a good idea. or a pair of a young vintage and old vintage of same wine?
cheers
Sarah