Adelaide Offline - 14 April at Cos - Langtons Theme - $69

[Wayno]

I'm in. Thinking LEAS '06 or a Grosset Polish to add some white to the night.

[n4sir]

I'm in. Thinking LEAS '06 or a Grosset Polish to add some white to the night.

That's the easy way to find something for the offline if people don't have a bottle of 2002 or earlier of the reds on the list.

[n4sir]

Josh Tuckfield's just PM'd me he want to come along to this if there's space (I think there's one place left) - he'll be taking along a 1998 Penfolds Bin 389 Cabernet Shiraz:

Mark and Gail
Seven + 1?
Sparky
Phill
Tonsta - a Barossa shiraz from late 90s or early 00s - Stonewell, BP, Octavius, E&E or Command.
Ian - 2000 Dead Arm 1.5L magnum or 1982 Wynns Black Label CS 1.5L magnum, 1986 Noble One (750ml)
Wayno - 2006 LEAS
George +1?
Gavin
Chuck - 2000 Jack Mann
Steve
707
Josh - 1998 Penfolds Bin 389

Cheers,
Ian

[n4sir]

Any sign of a menu & cost yet Mark?

Cheers,
Ian

Ps. It might be an idea Mark to change the title of this thread now to include the date & venue if they're locked in.

[Mark Jappe]

Any sign of a menu & cost yet Mark?

Cheers,
Ian

Ps. It might be an idea Mark to change the title of this thread now to include the date & venue if they're locked in.

Menu and cost should be available in a couple of days. I spoke to the manager last night and am expecting an email with a sample menu and cost today or tomorrow.

Looks like being a 4 course set menu with cheeses rather than a sweet desert given the likely lack of desert wines. Those with dietary requirements will be able to conact the restaurant to organise suitable substitutions.

Cheers

Mark

[jeff]

I'd like to come. Maybe with a Clare wine. I can do Grosset or Wendouree. Not to mention quite a few others on the list, if that fits better.

[hazzyk]

I may be too late, but if there's any space i can provide either an '04 Clonakilla shiraz viognier or '98 Vat 1, if either of those entice.

[Mark Jappe]

Yes Jeff and HazzyK you are more than welcome to join us. Some of the plus ones ahave dropped out so we have space.
Sorry about the delay on menu and pricing. The latest from the restuarant is Tuesday night to provide them to me.

The current line up looks like being as follows:

Mark - 1998 Wendouree Shiraz Mataro
Seven
Sparky - 96 Cuvee Victoria + chardonnay
Phill
Tonsta - 2002 Elderton Command.
Ian - 2000 Dead Arm 1.5L magnum or 1982 Wynns Black Label CS 1.5L magnum, 1986 Noble One (750ml)
Wayno - 2006 LEAS
George +1?
Chuck - 2000 Jack Mann
Steve
Josh - 1998 Penfolds Bin 389
Jeff - Wendouree
HazzyK - Clonakilla SV

Any news on the plus one George?

Regards

Mark

[tonsta]

I may be too late, but if there's any space i can provide either an '04 Clonakilla shiraz viognier or '98 Vat 1, if either of those entice.

Hi HazzyK,

Selfishly I'd be really keen to try a Clonakilla SV with some age on it, I've bought the last few vinatages but not yet tried one (and I'm much more of a red wine drinker )

Also, I cant decide whether to bring a BP, Command or Stonewell (all from '02), does anyone have a preference?

Tony

[Chuck]

"Selfishly I'd be really keen to try a Clonakilla SV with some age on it, I've bought the last few vinatages but not yet tried one (and I'm much more of a red wine drinker )


Tony

I'd be keen to try one of these too.

Carl

[sparky]

Put me down for a '96 Cuvee Vic and a Chardonnay of some sort, yet to be discovered amongst the spiders under the house - I'll have to make it up in volume:-)

707 has been in touch and he won't be joining us unfortunately, so there's another seat up for grabs.

[n4sir]

707 has been in touch and he won't be joining us unfortunately, so there's another seat up for grabs.

Not a surprise really - the moment I start nudging him to back up his teases about promising to take his '86 Grange to one of these dinners he always finds an excuse to reneg or pull out.

If we're looking at a cheese plate to finish with instead of a dessert, I'll probably take along an older VP to match instead of the '86 Noble One - something like a '72 Bilyara sounds like a good candidate.

Cheers,
Ian

[markg]

Not a surprise really - the moment I start nudging him to back up his teases about promising to take his '86 Grange to one of these dinners he always finds an excuse to reneg or pull out.

Haha !!! Maybye he is saving it for a birthday celebration; although a 60th this year wouldnt be apporpriate surely

[n4sir]

Not a surprise really - the moment I start nudging him to back up his teases about promising to take his '86 Grange to one of these dinners he always finds an excuse to reneg or pull out.

Haha !!! Maybye he is saving it for a birthday celebration; although a 60th this year wouldnt be apporpriate surely

The Grange would certainly be appropriate for that 60th birthday - much more appropriate than that crappy pinot he took along to the last offline that he showed up.

Yes Jeff and HazzyK you are more than welcome to join us. Some of the plus ones ahave dropped out so we have space.
Sorry about the delay on menu and pricing. The latest from the restuarant is Tuesday night to provide them to me.

The current line up looks like being as follows:

Mark - 1996 or 1997 Vat1 or 1998 Wendouree Shz Mat or 1999 Dead Arm or 2005 Polish Hill
Seven + 1?
Sparky - 96 Cuvee Victoria + chardonnay
Phill
Tonsta - a Barossa shiraz from late 90s or early 00s - Stonewell, BP, Octavius, E&E or Command.
Ian - 2000 Dead Arm 1.5L magnum or 1982 Wynns Black Label CS 1.5L magnum, 1970s Vintage Port

Wayno - 2006 LEAS
George +1?
Gavin
Chuck - 2000 Jack Mann
Steve
Josh - 1998 Penfolds Bin 389
Jeff - Wendouree
HazzyK - Clonakilla SV

Any news on the plus ones George and Seven?

Regards

Mark

On the radio they had brief bit on deja vu this morning, speaking of which, has John got back to you with a menu & price yet? Also, what's the situation with glassware: is it BYO to help out & keep the costs down, or will it be supplied at Cos?

I have a group of four other people potentially interested in going, but that will be subject to if there are any spaces available and what the final cost & menu will be.

Cheers,
Ian

[Seven]

Yes Jeff and HazzyK you are more than welcome to join us. Some of the plus ones ahave dropped out so we have space.
Sorry about the delay on menu and pricing. The latest from the restuarant is Tuesday night to provide them to me.

The current line up looks like being as follows:

Mark - 1996 or 1997 Vat1 or 1998 Wendouree Shz Mat or 1999 Dead Arm or 2005 Polish Hill
Seven + 1?
Sparky - 96 Cuvee Victoria + chardonnay
Phill
Tonsta - a Barossa shiraz from late 90s or early 00s - Stonewell, BP, Octavius, E&E or Command.
Ian - 2000 Dead Arm 1.5L magnum or 1982 Wynns Black Label CS 1.5L magnum, 1986 Noble One (750ml)
Wayno - 2006 LEAS
George +1?
Gavin
Chuck - 2000 Jack Mann
Steve
Josh - 1998 Penfolds Bin 389
Jeff - Wendouree
HazzyK - Clonakilla SV

Any news on the plus ones George and Seven?

Regards

Mark

Hi Mark,

It will be only myself as your +1 is not going...

[Mark Jappe]

Hi All

I have finally heard back from the restaurant.

The price is looking like being $80 for a four course meal including corkage. I don't believe that there is any need to bring glassware, but I will double check.

The first course will probably be vegetarian, the main course steak and the desert a cheese platter. I should have more details early next week.

It would be great if people could confirm whether they are definite starters now that the price is known as I would like to finalise numbers soonish.

I am concerned to avoid previous events where late cancellations have forced the remaining guests (or just poor Ian) to cough up extra money on the night, so I would be interested on peoples' views as to whether they would be happy paying a deposit direct to the restaurant prior to the night.

Cheers

Mark

[tonsta]

Thanks for organising this Mark. I am still a go'er and happy to pay a deposit to the restaurtant.

Tony

[n4sir]

Hi All

I have finally heard back from the restaurant.

The price is looking like being $80 for a four course meal including corkage. I don't believe that there is any need to bring glassware, but I will double check.

The first course will probably be vegetarian, the main course steak and the desert a cheese platter. I should have more details early next week.

I'm in, but the price will rule out the four others I knew who were interested (they were expecting $50-60 tops). To be honest $80 was more than I was expecting, and for that price they should be supplying all the glassware and sucking up to us as much as possible.

Hi Mark,

It will be only myself as your +1 is not going...

Sounds like it's gong to be a male dominated evening again - what will it take to get some more of the fairer sex showing up to these things?

Cheers,
Ian

[Chuck]

Whilst I can afford $80.00 it may be a tad high for some with limited budgets. The idea of these nights is to highlight the wines with the food, whilst a good standard preferred, being secondary and at a reasonable price. If you break it down into the 3 courses it would be roughly $15/$30/$20/$15 it seems a bit high for a restricted menu. They do specialise in oysters so this may part of the problem. I'd like to think coffee would be included but not necessarily wanted by some. Maybe they are charging corkage. There may be better value elsewhere or we could ask for a cheaper alternative menu. Perhaps go for just 3 course or even 2. Losing the desert and keeping the cheese board may be the cheaper option however I may be on my own in losing the desert . Bottom line I'll go anywhere.

Carl

[n4sir]

I think we should give Cos a go based on what's offered, and be thankful for what Mark has negotiated since it seems to have been a more drawn-out process than anticipated. I also think it's getting a bit late in the piece to be messing around too much with this now.

While I said it's more than what I expected, it's not a huge surprise either since groups I've been involved with have had mixed experiences with Cos. Some members of the forum may remember some offlines there five years ago which were good experiences that were reasonably priced (the magic $50/person mark for three courses, BYO glasses), but increasing costs, additional room hire & corkage fees with subsequent offline/dinner offers were discouraging. The Sauce is another venue that's gone the same way, and were such a pain to negotiate with two years ago I haven't bothered since...

Recent dinners I've been to at Vincenzo's (five courses + 1 complimentary 'surprise' foam for $100) and Celcius (eight courses for $110) with private rooms, top glassware and service to match have set a very high standard, and Cos pricing for this event (four courses) is getting towards the same neighborhood - it's up to them now to live up to what they're billing.

Cheers,
Ian

[Mark Jappe]

Dear All

I have spoken to the restaurant again regarding price. I have managed to get the price down to $69. It is still four courses, as going to 3 courses was not going to reduce the price much at all.

The first course will be something white friendly. The second will be red meat of some kind. The main course will be fillet steak and the desert a cheese platter.

Coffee will not be included at the reduced price.

Dinner will be at 6.30pm for 7pm.

Cheers

Mark

[sparky]

That's all fine by me, and Ian, I promise I'll circulate as much as I can Just make sure I'm not sitting anywhere near that VP by the time we get to cheese - I've got a big weekend!

Do I need to contact the restaurant directly to pay deposit? If so, can someone post or PM the details? Ta, Moira

[Mark Jappe]

Dear All

I have spoken to the restaurant. There will be no need for deposits as long as we don't have too many last minute drop outs.

Cheers

Mark

[Steve]

I'm still in. No idea what to take as yet, but I still gotta do a bit of investigation...

[VINH NGUYEN]

now if only someone would organise something like this here in sydney ... that'll be awesome

[tonsta]

I can confirm I'll be bringing along a 2002 Elderton Command.

Now do I open it before hand to let it breath/ensure it's not faulty?

Looking forward to the night

Tony

[Mark Jappe]

I can confirm I'll be bringing along a 2002 Elderton Command.

Now do I open it before hand to let it breath/ensure it's not faulty?

Looking forward to the night

Tony

Dear Tonsta (and everyone else for that matter)

Yes I would recommend giving the Elderton (and any other reds) a double decant to check for faults and remove some sediment.

The four courses are now set. They are as follows:
appetiser - Salmon carpaccio
entre - oxtail terrine
main - steak
dessert - cheese platter.

Can everyone who already hasn't, please confirm attendance, any plus ones and which wine they willl bring.

Given the meat heavy menu, the two or three whites already suggested are probably plenty so please don't feel the need to add any whites just for balance.

Cheers

Mark

[Gavin Trott]

Yes Jeff and HazzyK you are more than welcome to join us. Some of the plus ones ahave dropped out so we have space.
Sorry about the delay on menu and pricing. The latest from the restuarant is Tuesday night to provide them to me.

The current line up looks like being as follows:

Mark - 1998 Wendouree Shiraz Mataro
Seven
Sparky - 96 Cuvee Victoria + chardonnay
Phill
Tonsta - 2002 Elderton Command.
Ian - 2000 Dead Arm 1.5L magnum or 1982 Wynns Black Label CS 1.5L magnum, 1986 Noble One (750ml)
Wayno - 2006 LEAS
George +1?
Gavin
Chuck - 2000 Jack Mann
Steve
Josh - 1998 Penfolds Bin 389
Jeff - Wendouree
HazzyK - Clonakilla SV

Any news on the plus one George?

Regards

Mark

Sorry all

but

unable to make it to this offline.

Have fun without me!

.

[Chuck]

I'm in. Ian, I'd love to taste the '82 Wynns.

Carl

[n4sir]

That's all fine by me, and Ian, I promise I'll circulate as much as I can Just make sure I'm not sitting anywhere near that VP by the time we get to cheese - I've got a big weekend!

Would a 1976 Quelltaler Wyatt Earp VP be too hard to resist?

I'm in. Ian, I'd love to taste the '82 Wynns.

Carl

Consider it done. These '82 magnums have a history of unreliability, so I'll make sure I have something else on standby just in case.

Keep those confirmations of attending and what you're taking coming guys:

Mark - 1996 or 1997 Vat1 or 1998 Wendouree Shz Mat or 1999 Dead Arm or 2005 Polish Hill
Seven -
Sparky - 96 Cuvee Victoria + chardonnay
Phill -
Tonsta - 2002 Elderton Command.
Ian - 1982 Wynns Black Label CS 1.5L magnum, 1970s Vintage Port
Wayno - 2006 LEAS
George +1?
Chuck - 2000 Jack Mann
Steve -
Josh - 1998 Penfolds Bin 389
Jeff - Wendouree
HazzyK - Clonakilla SV