Brisbane Offline - 26 May

[Michael McNally]

Time for an offline.

I have consulted some of the regulars and we are looking at:

Date: Saturday the 26th of May.
Venue: probably 85 Miskin Street (open to suggestions)
Theme: Wine from unusual places? (open to suggestions)
Numbers limit: 12 (maybe 14?)

Attendees
Michael
Nick + Melanie
Rens + Kelee
Ian + Janine

Get involved people!

Cheers

Michael

[rens]

Theme: Wine from unusual places?

Does my cellar count?

[Willard]

I’ll be in plus 1.

Will

[Michael McNally]

Does my cellar count?

I don't know. Is it numerically literate?



Michael

[Michael McNally]

I’ll be in plus 1.

Will

Excellent! Some Nerello Mascalese per chance?

Cheers

Michael

[tuxy85]

I have just joined the forum. I’ll be interested in future offlines. Unfortunately I’ll be in Denmark on the 26th.

[rens]

I have just joined the forum. I’ll be interested in future offlines. Unfortunately I’ll be in Denmark on the 26th.

Welcome to the Forum. Shame you could not attend this one. We look forward to any new participants joining us. I look forward to your contributions and seeing you at a future offline.

[Michael McNally]

I have just joined the forum. I’ll be interested in future offlines. Unfortunately I’ll be in Denmark on the 26th.

I assume you mean Denmark in Western Australia for the Shiraz.......

See you at the next one Tuxy.

Cheers

Michael

[Willard]

I’ve going to a lunch at Vine restaurant in New Farm this weekend, Italian. BYO for $20 /bottle or $25 /head. I worked out a 5 course menu with them, they seem happy to do it (group of 6) Will report back on results and suitability for a larger group.

Otherwise I’d be keen to try Allium.

Will

[rens]

I’ve going to a lunch at Vine restaurant in New Farm this weekend, Italian. BYO for $20 /bottle or $25 /head. I worked out a 5 course menu with them, they seem happy to do it (group of 6) Will report back on results and suitability for a larger group.

Otherwise I’d be keen to try Allium.

Will

Looking forward to the report.

Allium is only BYO on Thursday nights, but a very good feed.

[michel]

I’ve going to a lunch at Vine restaurant in New Farm this weekend, Italian. BYO for $20 /bottle or $25 /head. I worked out a 5 course menu with them, they seem happy to do it (group of 6) Will report back on results and suitability for a larger group.

Otherwise I’d be keen to try Allium.

Will

Looking forward to the report.

Allium is only BYO on Thursday nights, but a very good feed.

We love Vine
smart simple Italian cooking
no attitude

I really like the bug risotto with whites
and
the veal or game with reds.

[Willard]

We had our lunch at Vine, it was very relaxed and enjoyable, Michel's review nails it.

They sat us in a room at the back which was semi private, ideal, a big wooden table that was spacious for the 7 of us but would max at 10 I guess. They had some bigger groups there on the day though out the front of the restaurant.

We had this menu, was $125 per head including the corkage. Value I thought fair.
Olives/bread for the table
Crab and prawn ravioli/fennel cream/bisque foam (2017 Polish Hill, AJ Adam 2015 Riesling)
Pork belly/scallops/cauli puree (2014 Art Series, 2014 Oakridge Funder & Diamond, 2011 Louis Latour Marsannay)
Quail Risotto/porcini/chestnut (2015 Pegasus Bay Pinot, 2015 Nanny Goat Reserve(?) Pinot)
Veal Saltimbocca (2010 Clos du Marquis, 2015 Standish Lamella, Sami Odi Little Wine #7)
Cheese

Courses were all good, the Risotto probably my favourite on the day.

They didn't have many Burg stems, but this group of mates isn't too serious so we were ok with standard Bdx style stems, which were decent quality. Service was good - they pretty much left us to it which was fine, but were always checking in, good pace, decanted wines as requested, helped with pouring flights, fresh glasses etc.

Will

[rens]

We had our lunch at Vine, it was very relaxed and enjoyable, Michel's review nails it.

They sat us in a room at the back which was semi private, ideal, a big wooden table that was spacious for the 7 of us but would max at 10 I guess. They had some bigger groups there on the day though out the front of the restaurant.

We had this menu, was $125 per head including the corkage. Value I thought fair.
Olives/bread for the table
Crab and prawn ravioli/fennel cream/bisque foam (2017 Polish Hill, AJ Adam 2015 Riesling)
Pork belly/scallops/cauli puree (2014 Art Series, 2014 Oakridge Funder & Diamond, 2011 Louis Latour Marsannay)
Quail Risotto/porcini/chestnut (2015 Pegasus Bay Pinot, 2015 Nanny Goat Reserve(?) Pinot)
Veal Saltimbocca (2010 Clos du Marquis, 2015 Standish Lamella, Sami Odi Little Wine #7)
Cheese

Courses were all good, the Risotto probably my favourite on the day.

They didn't have many Burg stems, but this group of mates isn't too serious so we were ok with standard Bdx style stems, which were decent quality. Service was good - they pretty much left us to it which was fine, but were always checking in, good pace, decanted wines as requested, helped with pouring flights, fresh glasses etc.

Will

Thanks for the right up Will. Just had a lot on their website: http://www.vinerestaurant.com.au
Looks good.

[rens]

Bump

Anyone else around that would like to come?

[Michael McNally]

Yes! Come along. There are at least two spots free, possibly three.

Saturday 26 May
85 Miskin St - 7.00pm

So far we have:
Michael + 1?
Ian + Janine
Rens + Kellee
Will + 1
Nick + Melanie

What are we going to drink? I am thinking about a 2006 Kalleske Old Vines Grenache and/or 2013 Spinfex La Maline Syrah. Or we could go overseas with an Etna and/or a Bordeaux? Maybe a 2010 Xanadu Chardonnay to start?

Currently sorting out a menu and corkage package. Should have more details on Monday.

Cheers

Michael

[rens]

Hmm
Thinking a Beaujolais and a 2005 St Heri.

[Willard]

Hi Michael,

My plus 1 is only a maybe now, will confirm early this week.

I plan to bring 2016 SRC Rivaggi, and something else yet to decide. Personally I’d be interested in other Etna and/or Bordeaux over the local wines. I also have a small selection of 2010 Bordeaux if that would match with what you have.

Will

[Michael McNally]

Restaurant has proposed the following set menu - $70 including corkage. Is everyone okay with this? Any allergies?

Entrée
Crispy confit chicken wings, béarnaise & kimchi powder

Main
Slow cooked lamb shoulder, barley, burnt eggplant, red grape & smoked goats chevre

Cheese
Selection of cheeses

Dessert
Rhubarb & raspberry, spiced apple, ginger wafer, violet ice cream & cranberry foam

Cheers

Michael

[rens]

Restaurant has proposed the following set menu - $70 including corkage. Is everyone okay with this? Any allergies?

Entrée
Crispy confit chicken wings, béarnaise & kimchi powder

Main
Slow cooked lamb shoulder, barley, burnt eggplant, red grape & smoked goats chevre

Cheese
Selection of cheeses

Dessert
Rhubarb & raspberry, spiced apple, ginger wafer, violet ice cream & cranberry foam

Cheers

Michael

Hi Michael
Neither Kellee nor I eat lamb. Can Kellee and I have a different main please?

[Michael McNally]

Hi Michael
Neither Kellee nor I eat lamb. Can Kellee and I have a different main please?

Checking. Can't imagine it's a problem.

Cheers

Michael

[Rednick]

Looking forward to this, thinking of an 08 Te Mata Colerine - would be interesting to compare to a Bordeaux perhaps - then either a Chardie or a Pinot depending on the mix of wines - happy to bring either

[rens]

Hi Michael
Neither Kellee nor I eat lamb. Can Kellee and I have a different main please?

Checking. Can't imagine it's a problem.

Cheers

Michael

Thanks Michael

[rens]

Ok. First wine locked in:
Dominique Piron Morgon Côte du Py

Happy to do a Pinot or the 2005 St Henri depending on the mix of wines-happy for suggestions.

[Michael McNally]

From the Restaurant:
"if you all would like a choice between the lamb option or braised beef cheeks with creamed potato & fricassee of mushroom the waiter on the evening can ask everyone's preference and take an order of he can change the menu for everyone to have beef cheek if you'd prefer"

If everyone is happy with the beef cheeks can we go with that? we are getting a pretty decent price for four courses and corkage (given how many bottles we will have. And I would like to confirm numbers tomorrow. Ian and Janine are you still in? Will is your +1 coming?

Still open for others if interested.

Cheers

Michael

[rens]

Beef cheeks is perfect.
Hey Ian, they have beef cheeks.

[dave vino]

Come on guys, this thread is not even past 1 page for an Offline, these are rookie numbers...

[ticklenow1]

Yes we are both still starters. I have no idea what I’m bringing, so maybe a surprise. But probably a Red and a White of some description. Suggestions are welcome to suit what others are bringing.

See you all Saturday evening. Be a great start to the night before watching the mighty Reds batter the primma donnas from Madrid for No.6.


Cheers
Ian

[Willard]

Hi All,

Michael my plus one is out, just me. I’m keen for the beef cheeks. Looks like a good menu and more than fair value.

Are you going to bring another Etna wine Michael? Be good to have a comparison, worried the SRC will stick out a bit otherwise.

Nick, I could bring a 2010 La Dame de Montrose, or 2010 Branaire Ducru, as a comparison to the Coleraine, what do you think? I haven’t tried either yet, I’m very keen to try the Coleraine.

Will

[dave vino]

Going by CT the Ducru might be a better option (with a suitable decant for both).
https://www.cellartracker.com/wine.asp?iWine=1497461

We had the 07 Coleraine last year and it was a baby. So def arrange around the Lamb shoulder/beef cheeks. The fattiness of the meat should tame them.

[Willard]

Thanks Dave, I don’t use CT that much though I should.

Agree they’ll all be young. I bought a mixed dozen of 2010 Bordeaux, but I’ve tried very little, so I admit I’m happy to find an excuse to open one, though young. Decent decant for sure.

Will