Adelaide Offline 21st September Bookings

n4sir · Post by **n4sir** » Tue Aug 28, 2007 3:38 pm

SOHO Restaurant, 73 Melbourne Street North Adelaide is booked for Friday the 21st, about 6:45 for a 7:00 start. It's the usual deal, $55/head including corkage, BYO glasses and bloody good bottle of wine.

Those who have already expressed an interest in going:

John#11 & Sue
David & Pam
ck
rooview & Mark
Steve
Jordan
silkwood
Glen +1
n4sir
Lagare Lout +1 (maybe)

The menu is still flexible at this stage, I was initially thinking of this:

EntrÃƒÂ©e
Seared Moreton Bay Bug Tail served with Fresh Mussels and Clams, finished with Cauliflower Cream and a Shellfish Bisque.

Main
Red Roasted Tenderloin of Pork, served with Kipfler potato, Braised Shallots and Shitake Mushrooms, finished with a Soy and Aniseed Jus.
Main served with Vegetable and Potato Mash.

Dessert
Coconut and Vanilla Bean Panna Cotta, served with a kataifi and walnut roll and Ligurian Honey.

Bradley has suggested as an alternative we could have a new French-style Mosaic Terrine he's been working on as an entrÃƒÂ©e - he thinks it would be good before the usual eye-fillet main and would suit lighter reds and some whites. For that matter, I thought the previous entrÃƒÂ©e of Poussin Galantine filled with a farce of Corn Fed Chicken and Black Truffle Salsa and served with Roasted Garlic Risotto and Kalamata Jus was absolutely superb too.

Let me know what you think, and we'll settle on a final menu and what we're drinking with it in the next couple of weeks.

Cheers,
Ian

Steve · Post by **Steve** » Tue Aug 28, 2007 4:15 pm

I have a feeling I'll be by myself - doubts are starting to appear as to the +3 even arriving in Australia!

ck · Post by ck » Tue Aug 28, 2007 7:16 pm

Thanks for the good organising Ian. Please add one more.
I really enjoy the company and variety of wines on these nights.

Is there a specific theme for the wines?
Considering the Seppeltsfield news, initially positive, I feel like a mini Seppelts celebration, there's a Dorrien Cabernet 96 in the cellar, but if the wish is to run with a specific theme I'd be happy with that as well

regards chris

Nick · Post by **Nick** » Tue Aug 28, 2007 8:51 pm

Yep, great work with organising Ian. Unfortunately Cath has organised dinner with friends that Friday, no way of getting around it.

Have a great night all, will catch you at the next one.

Cheers
Nick

n4sir · Post by **n4sir** » Wed Aug 29, 2007 9:19 am

Sorry to hear you can't make it Nick. :cry:

Good to see you're going again Chris - at this stage no specific theme has been suggested, although Glen did say it perhaps could be a super-premium night. I'm not so worried about the monetary value of the wines, just that they're interesting/top quality, and a 1996 Seppelt Dorrien would certainly fit the bill.

Okay, so who else is coming along? DavidL, Wayno & Miss Scanlon, you've been hanging out for one to happen so will you make an appearance? What about some more of the regulars like Gavin, Shadrach, 707, markg & RRose.

Cheers,
Ian

Jordan · Post by **Jordan** » Thu Aug 30, 2007 7:34 pm

Re: themes/how many bottles

I think less bottles than last time is a must. We need more time with the wines. Bringing one premium bottle each could satisfy this.

If we go with the current menu Ian has suggested, a Chardonnay/Pinot theme could work really well.

John #11 · Post by **John #11** » Thu Aug 30, 2007 9:51 pm

Looking at the menu, we could get by with just a sparkling white aperitif, a nice Clare Riesling for entree, a nice Chardonnay for the main course, and either a sticky white, or muscat for the dessert...

Sue and I could bring a 1999 Leo Buring, and either:

a 2005 Yalumba FDW7c Chardonnay
or
a 2005 Epis Chardonnay

Steve · Post by **Steve** » Fri Aug 31, 2007 12:00 am

I'll be without the +3 - they'll be in Australia but I'll escape for a while.

I'm heading up to Clare tomorrow, I'll see if I can pick anything good up

n4sir · Post by **n4sir** » Fri Aug 31, 2007 2:13 pm

I've been holding off a bit on saying what I'm likely to take, as it will be swayed by what the final menu will be, who and how many are going, and then trying to find an interesting companion/contrast to what's being taken.

I was thinking of trying one of a couple of older Burgundies I got very recently at auction, either a 1996 Domaine Henri Clerc Puligny-Montrachet or a 1995 Dominique Laurent Nuits St Georges. Otherwise an old local Shiraz or Cabernet with about 10-15 or so years on it, but depending on what other people take I may change my mind in a hurry too.

In some regards I'd like to stick with the pork main course - when we've had a lot of wines in the past it's been a struggle to get through to the big reds by the time the beef fillet comes out. This time if we happen to have a few Burgundy/style Chardonnays, Pinots and the odd Rhone/CDP style it doesn't really matter, we can have those with the main. We normally end up having the majority of the bigger reds on their own before dessert anyway, so I'm hoping there won't be much difference - at least I reckon it's worth a try.

Cheers,
Ian

David · Post by **David** » Sat Sep 01, 2007 8:59 am

[quote="
EntrÃƒÂ©e
Seared Moreton Bay Bug Tail served with Fresh Mussels and Clams, finished with Cauliflower Cream and a Shellfish Bisque.

[/quote]

David and Pam will be there.

I think we had this entree 2 offlines ago at Soho. It was great but maybe an alternative.

n4sir · Post by **n4sir** » Sun Sep 02, 2007 2:41 pm

David wrote:
n4sir wrote:EntrÃƒÂ©e
Seared Moreton Bay Bug Tail served with Fresh Mussels and Clams, finished with Cauliflower Cream and a Shellfish Bisque.

I think we had this entree 2 offlines ago at Soho. It was great but maybe an alternative.

We could go back to the same entrÃƒÂ©e as the previous offline of Poussin Galantine filled with a farce of Corn Fed Chicken and Black Truffle Salsa and served with Roasted Garlic Risotto and Kalamata Jus - that seemed to match both the whites and lighter reds very well, and Bradley originally suggested the above pork dish to follow so it should work well.

Or we could try the new entrÃƒÂ©e Bradley's been working on which is a peasant French Style, Mosaic terrine made up of different sausages, braised meats and rabbit. He thinks this could match lighter reds and some whites and would be good before the eye-fillet beef dish, so I'd change the main too and follow with that - it could be the way to go if we end up with a lot of heavy reds again.

Cheers,
Ian

David · Post by **David** » Sun Sep 02, 2007 6:17 pm

n4sir wrote:
David wrote:
n4sir wrote:EntrÃƒÂ©e
Seared Moreton Bay Bug Tail served with Fresh Mussels and Clams, finished with Cauliflower Cream and a Shellfish Bisque.

I think we had this entree 2 offlines ago at Soho. It was great but maybe an alternative.

We could go back to the same entrÃƒÂ©e as the previous offline of Poussin Galantine filled with a farce of Corn Fed Chicken and Black Truffle Salsa and served with Roasted Garlic Risotto and Kalamata Jus - that seemed to match both the whites and lighter reds very well, and Bradley originally suggested the above pork dish to follow so it should work well.

Or we could try the new entrÃƒÂ©e Bradley's been working on which is a peasant French Style, Mosaic terrine made up of different sausages, braised meats and rabbit. He thinks this could match lighter reds and some whites and would be good before the eye-fillet beef dish, so I'd change the main too and follow with that - it could be the way to go if we end up with a lot of heavy reds again.

Cheers,
Ian

David · Post by **David** » Sun Sep 02, 2007 6:18 pm

n4sir wrote:
David wrote:
n4sir wrote:EntrÃƒÂ©e
Seared Moreton Bay Bug Tail served with Fresh Mussels and Clams, finished with Cauliflower Cream and a Shellfish Bisque.

I think we had this entree 2 offlines ago at Soho. It was great but maybe an alternative.

We could go back to the same entrÃƒÂ©e as the previous offline of Poussin Galantine filled with a farce of Corn Fed Chicken and Black Truffle Salsa and served with Roasted Garlic Risotto and Kalamata Jus - that seemed to match both the whites and lighter reds very well, and Bradley originally suggested the above pork dish to follow so it should work well.

Or we could try the new entrÃƒÂ©e Bradley's been working on which is a peasant French Style, Mosaic terrine made up of different sausages, braised meats and rabbit. He thinks this could match lighter reds and some whites and would be good before the eye-fillet beef dish, so I'd change the main too and follow with that - it could be the way to go if we end up with a lot of heavy reds again.

Cheers,
Ian

\

I love peasant but the older ones are rather tough and chewy. I suggest a younger one.

n4sir · Post by **n4sir** » Fri Sep 07, 2007 9:32 am

Two weeks to go, and it's time to bump this back up again.

Okay, who else is going, and what are you taking along?

In regard to the menu, would you prefer the Poussin follwed by the Pork Tenderloin, of Bradley's new Terrine follwed by the Eye-Fillet?

Cheers,
Ian

Scanlon · Post by **Scanlon** » Fri Sep 07, 2007 10:34 pm

gad i would so be there, but i am flying out at 6am to melb on the sat and i know i would be nursing a sore head after this!

silkwood · Post by **silkwood** » Sat Sep 08, 2007 8:21 am

I'l have to pass on this one (family get-together on that date). Have a great session. Looking forward to your notes, Ian.

Cheers,

Mark

John #11 · Post by **John #11** » Sat Sep 08, 2007 9:22 am

Sorry to say Sue and I will have to withdraw from this one. Damn.

Wayno · Post by **Wayno** » Sun Sep 09, 2007 1:09 am

Like to be there but will have just got back from OS and expect to be rightly shagged. Next time.... again!!!

n4sir · Post by **n4sir** » Sun Sep 09, 2007 10:30 am

Scanlon wrote:gad i would so be there, but i am flying out at 6am to melb on the sat and i know i would be nursing a sore head after this!

silkwood wrote:I'l have to pass on this one (family get-together on that date). Have a great session. Looking forward to your notes, Ian.

John #11 wrote:Sorry to say Sue and I will have to withdraw from this one. Damn.

Wayno wrote:Like to be there but will have just got back from OS and expect to be rightly shagged. Next time.... again!!!

Sorry to hear this guys - looks now it's going to be a smaller gathering this time; at least we don't have to worry about too many bottles though.

Adrian & Mark look to have the Burgundies covered so I'll take a magnum of an older red - at this stage probably a 1995 Tintara Reserve Shiraz. Maybe a white too if there's a lack of them.

David & Pam
ck
rooview & Mark - 2000 & 2001 Red Burgs
Steve
Jordan
Glen +1
n4sir - 1995 Hardys Tintara Shiraz Magnum
Lagare Lout +1 (maybe)

Cheers,
Ian

Jordan · Post by **Jordan** » Sun Sep 09, 2007 1:15 pm

Put me down for a WA Chardonnay and for a bottle of red either a Rhone or Spaniard.

Scanlon · Post by **Scanlon** » Tue Sep 11, 2007 10:18 pm

I reckon we should do a barbie extravaganza when the weather solidly warms up. Banks of the torrens, on war memorial drive near adelaide oval.

I'll even put my hand up to organise it

Matthew Moate · Post by **Matthew Moate** » Wed Sep 12, 2007 11:47 am

Wouldn't that be a dry zone?

Steve · Post by **Steve** » Fri Sep 14, 2007 12:23 am

I'm still in, and still solo. I'm not entirely sure what I'll be taking at this stage... I'm thinking about an 06 Tim Adams Reserve Riesling (if I have any left by then!) or some Tyrrells semillon as my white contribution... no idea about the red contribution yet!

The week from Friday is going to be massive - Auswine on Friday, beer with friends on Saturday, Sunday afternoon beer with other mates, a day off on Monday, then the Australian Wine Research Institute's course starts on Tuesday...

Yikes.

n4sir · Post by **n4sir** » Fri Sep 14, 2007 11:44 am

With a week to go it's looking like these people are going:

David & Pam
ck - 1996 Seppelt Dorrien Cabernet
rooview & Mark - 2000 & 2001 Red Burgs
Steve - 2006 Tim Adams Reserve Riesling or Tyrrell Semillon & ??? red
Jordan - WA Chardonnay and either a red Rhone or Spaniard.
Glen +1
n4sir - 1995 Hardys Tintara Shiraz Magnum + a sticky/port + 1998 Pirie
Lagare Lout & Bec (maybe)

With the menu I'm curious to try the Terrine, and while at the moment there seems to be the usual lack of big, bruising reds it will probably pay to play it safe and go with the beef fillet in case some do appear. I'll give SOHO a call and go with that.

I'll also probably take along a sticky or port to have with the dessert, and if rooview's not taking along any bubbles for once I might bring a 1998 Pirie sparkling white to open with.

Cheers,
Ian

n4sir · Post by **n4sir** » Tue Sep 18, 2007 1:21 pm

With a few days to go it's time to bump this up again to check everyone's still going, and see if any slackers out there have decided to tag along at the last minute.

Wayno · Post by **Wayno** » Tue Sep 18, 2007 2:28 pm

Whoops got my dates wrong on this one, here I was, expecting the outcomes on the weekend but it's this Friday instead! Still can't come as will be busy sampling marquee reds over hunks of meat but hope it goes well, and look forward to the TNs.

n4sir · Post by **n4sir** » Wed Sep 19, 2007 12:01 pm

rooview wrote:Please excuse the late notice, but it's 99% certain Mark and I will have to miss this one.

Sorry to hear that Adrian - this could scramble things up a bit.

Looks like we're now down to 6-10 people going, so with only two days to go those who can't make it or want to come along should say something right now. SOHO was reserving the private dining room for us again, but if there's only six of us I'd like to give them enough notice so they can shift us into one of the booths and free it up for a bigger group.

If there's only six I won't take a magnum - with the other red Burgs now gone I'd take a 1995 Dominique Laurent 1er cru Nuits St Georges and a big Aussie red (maybe an '02, maybe much older), along with a sticky and/or port to finish with.

David & Pam
ck - 1996 Seppelt Dorrien Cabernet
Steve - 2006 Tim Adams Reserve Riesling or Tyrrell Semillon & ??? red
Jordan - WA Chardonnay and either a red Rhone or Spaniard.
n4sir - 1995 red burg & aged Oz red or Tintara magnum, plus a sticky and/or port
Glen +1 (maybe)
Lagare Lout & Bec (maybe)

Cheers,
Ian

Steve · Post by **Steve** » Wed Sep 19, 2007 7:16 pm

I think I'm coming down with a cold... :cry:

Unless something drastic happens, I'll still be there.

n4sir · Post by **n4sir** » Fri Sep 21, 2007 9:24 am

Glen got back to me yesterday and was definitely coming along, but has now had to to pull out at the last second, so we're down to 6-8 people. I still haven't heard back from Duane.

As mentioned I'll keep the magnum for another event with more people, and I'll take an older big Shiraz (haven't made up my mind which one yet, but probably a 1996), the red burg and a 2002 Miranda Golden Botrytis to have with the dessert.

David & Pam
ck - 1996 Seppelt Dorrien Cabernet
Steve - 2006 Tim Adams Reserve Riesling or Tyrrell Semillon & ??? red
Jordan - WA Chardonnay and either a red Rhone or Spaniard.
n4sir - 1995 red burg & aged Shiraz & 2002 Miranda Golden Botrytis
Lagare Lout & Bec (maybe?)

Cheers,
Ian

n4sir · Post by **n4sir** » Fri Sep 21, 2007 6:14 pm

I've opened and checked the burgundy, and it's looking very, very good to say the least!

I'm taking a 2002 Kay Bros Block 6 Shiraz as my second wine - it's sitting in the decanter as I type.

See you there - and remember guys BYO glasses again.

Cheers,
Ian

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Adelaide Offline 21st September Bookings

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