The Auswine Forum

looking at the way the UK do their WIMPS lunches is interesting. http://www.wine-pages.com/cgi-bin2/ulti ... 2;t=001171

they appear to keep the tables to 7-8. So with 21 they would do 3 tables. They also have people advise in advance what they want to bring and sort the tables accordingly. It seems the restaurants are more than happy to work with them and accept the bottles earlier in the day so they can be opened and allowed time to breathe.

If we are targeting a dinner on 28th August, one of the few restaurants I know that might take 21 on a Friday is Fix St James. Stuart is always up for a good range of wines and will match the meal to the theme. I was there about a month ago for a BYO meal and the food was superb.

rooman wrote:looking at the way the UK do their WIMPS lunches is interesting. http://www.wine-pages.com/cgi-bin2/ulti ... 2;t=001171

they appear to keep the tables to 7-8. So with 21 they would do 3 tables. They also have people advise in advance what they want to bring and sort the tables accordingly. It seems the restaurants are more than happy to work with them and accept the bottles earlier in the day so they can be opened and allowed time to breathe.

If we are targeting a dinner on 28th August, one of the few restaurants I know that might take 21 on a Friday is Fix St James. Stuart is always up for a good range of wines and will match the meal to the theme. I was there about a month ago for a BYO meal and the food was superb.

Their system works great for them....but I think the Aussie offlines are pretty well run from what I've seen..I mean, we can do a quick raise of hands but is anyone against people bringing extra bottles that "would not be served or appreciated"? I don't think we have a problem with quality control either...which is the only other reason to register wines...

Happy with Rocket or FSJ...if we do FSJ we should negotiate a per person corkage though...

Polymer wrote:

rooman wrote:looking at the way the UK do their WIMPS lunches is interesting. http://www.wine-pages.com/cgi-bin2/ulti ... 2;t=001171

they appear to keep the tables to 7-8. So with 21 they would do 3 tables. They also have people advise in advance what they want to bring and sort the tables accordingly. It seems the restaurants are more than happy to work with them and accept the bottles earlier in the day so they can be opened and allowed time to breathe.

If we are targeting a dinner on 28th August, one of the few restaurants I know that might take 21 on a Friday is Fix St James. Stuart is always up for a good range of wines and will match the meal to the theme. I was there about a month ago for a BYO meal and the food was superb.

Their system works great for them....but I think the Aussie offlines are pretty well run from what I've seen..I mean, we can do a quick raise of hands but is anyone against people bringing extra bottles that "would not be served or appreciated"? I don't think we have a problem with quality control either...which is the only other reason to register wines...

Happy with Rocket or FSJ...if we do FSJ we should negotiate a per person corkage though...

the idea of understanding what people bring is not a quality control concept but rather to avoid the risk that we have all the semillion on one table etc. if we know what people are bringing then we can try and spread the semillion/shiraz/cab sav etc evenly across the tables.

rooman wrote:looking at the way the UK do their WIMPS lunches is interesting. http://www.wine-pages.com/cgi-bin2/ulti ... 2;t=001171

they appear to keep the tables to 7-8. So with 21 they would do 3 tables. They also have people advise in advance what they want to bring and sort the tables accordingly. It seems the restaurants are more than happy to work with them and accept the bottles earlier in the day so they can be opened and allowed time to breathe.

If we are targeting a dinner on 28th August, one of the few restaurants I know that might take 21 on a Friday is Fix St James. Stuart is always up for a good range of wines and will match the meal to the theme. I was there about a month ago for a BYO meal and the food was superb.

We've done FSJ a few times, but stopped going after all the 'extras' we kept on getting hit with saw the meals end up north of $110 a head and compared to other places it was hard to justify.

Brio is around $50 a head, Rubyos is about $70 a head, La Boheme was around $70 a head, Rocket was $100 I think but had the PDR. With 20 people I want to try and keep it at a reasonable price as possible and let the wines be the star. (to be honest I'd be happy with a nice pizza or Chinese place that just kept them coming out until we said stop

Appreciate the suggestion, and will definitely keep it in mind when scouting around and coming back to you guys with options and go with the general consensus.

rooman wrote:the idea of understanding what people bring is not a quality control concept but rather to avoid the risk that we have all the semillion on one table etc. if we know what people are bringing then we can try and spread the semillion/shiraz/cab sav etc evenly across the tables.

But we already sort of do that right? I mean people generally say what they're intending to bring...or what it might be...and if a few people don't declare it doesn't matter..

Vastly different from the UK forum where one organizer flat out says, extra wines will not be served and will not be appreciated....

Dave already suggested we'd balance out the tables if need be...but if one table has more whites than reds and the other has more reds than whites, it won't really matter...

I'm going to bring a balance of red and white

Bobthebuilder wrote:I'm going to bring a balance of red and white

Me too.

FSJ is a great spot for a small crew or a quick glass of something interesting and yes food is mostly excellent. But with all the hard surfaces, it's just too NOISY for my liking to have a double group like this there. No real chance to discuss anything with anyone other than the person on either side of you.

Lots of reasons why the wine-pages events insist on those rules, luckily we've yet to have any reason to do so ourselves. Such good form and etiquette here in Sydney.

dave vino wrote:(to be honest I'd be happy with a nice pizza or Chinese place that just kept them coming out until we said stop

Yes.

Lauren and I will bring some Mount Pleasant stuff from the 90's (I've always been a Mt Pleasant fan father than Tyrrells).
Most likely:
96 Lovedale Sem,
99 Vat 1
98 Mt Pleasant Late Harvest Semillon Dessert Wine Bin 98 (750ml)

EDIT - Can't find the O'Shea so substituting that with a 99 Vat1.

Cheers,

Dave

I would like to join but I only have recent Lakes Folly. Can Dave still count me in? I can buy a bottle of recent Tyrell's Vat 1 (06' or 07') from bottle shop to match the theme. If I am allowed to join, do I bring 2 bottles to the table?
If the venue is Fix St James, then anyone who has Entertainment Book can use their cards to get discounts of 25% off total bill up to value of $50 (I think its 2 diners per card, forgive me if I am wrong).


Michael

If cam isn't coming you'll be #20...otherwise first reserve...

Don't feel obligated to bring more than one bottle either...there isn't an bottle age limitation or anything like that...bring something you think will be interesting....If you want to bring more than one you can....

Hi All,
Throwing a suggestion out there re:restaurant http://www.farenosh.com/ Summer Hill. 15mins west of central by train, 2min walk from the station. Reasonable hearty fare: around $5pp BYO. I can call ahead and confirm if they can take a group of 20 (or 21 - 3x tables of 7). Their house stemware is rather clunky as shown in the photo on the website.
Thoughts?

That looks good PC, I'm happy with that (or any other location which is selected).

I am also talking to Salt Pepper Nutmeg where we had lunch on Sunday. That was $70 for the food and they could cater for 20 on two large tables (which have good space), they are literally across the road from Roseville station. The food is wholesome and can be adjusted within reason to our needs. http://saltpeppernutmeg.com/blog/

Update: Shannon in for Cam and mse last spot. So we are now Full.

All good options, but PC, if you're asking, we need to have 2 tables of 10 each in order to fit the event.

SPNutmeg would be ideal.

Dave,

That's 21 in total. Table 2 you start on 10. Table 1 you end with 10.

11 is fine by me though...

Polymer wrote:Dave,

That's 21 in total. Table 2 you start on 10. Table 1 you end with 10.

11 is fine by me though...

Dave

If we are at 21, it may be better to split into 3 tables of 7. I am sure the restaurant may also find it easier.

Mark

We can do 10 and 11..that isn't a big deal...

We commonly do more than 10 people so it should be fine...not to mention we're a month away and someone is bound to drop out...

Thank you Dave for including me for the dinner, I will finish work most likely around 5:45pm and hopefully catch the train at Town Hall before 6pm. I can make it to Roseville by 6:30pm. Will that be too late? I confirmed that I will bring Lake's Folly "Hill Block" Chardonnay 2011, and I will think of 2nd bottle.

We usually start at 6:30 but don't worry if you're a bit late...Also, expect this to end LATE. I'm generally always on the last train back so keep that in mind.

Not 100% sure what I'm bringing but pretty sure it'll be a 9X Shiraz, 9X Sem and maybe something else....So many oddball Hunter things I'm not sure what to bring...

Polymer wrote:Not 100% sure what I'm bringing but pretty sure it'll be a 9X Shiraz, 9X Sem and maybe something else....So many oddball Hunter things I'm not sure what to bring...

I think 18 wines might be a bit much Kev, even for us!

Barbthebuilder is bringing a 2007 Meerea Park Alexander Munro Shiraz

Just bumping this again because it's getting closer and we don't have a venue yet do we?

I'm hoping to sort out one next week.

Salt, Pepper Nutmeg are available to have the dinner there. The only issue may be the seating, with 2 square tables of 8 and a sort of joining bit between them for the other 4 people. Will get proper details once we confirm. It is right outside Roseville Station, nice convivial vibe to the restaurant and Paul and Marion are great hosts, waitstaff are good, very popular restaurant in that neck of the woods.

OK people??

Menu will be something similar to this and will be about $80pp which includes water/byo etc.

Canapes :
Crostini/ Pate/Pear
Puff Pastry Cups stuffed with Avocado

Aperitif:
Cheese Straws

Course 1:
Risotto of Saffron with Scallops and King Prawn/Parsley/Dill

Course 2:
Kipfler Potato sautéed in Duck Fat with Cavalo Nero, eschalots and pepper served on Cauliflower and Celeriac Puree

Course 3:
Supreme of Spatchcock and Puy Lentils with Thyme and Truffle butter spiked with Chanterelle Mushroom

Course 4
Daube of Beef Cheek/Paris Mash/Green Beans

Course 5: Dessert -
Sticky Toffee Puddings flavoured with Armagnac, butterscotched Apple, Vanilla Bean Anglaise

Looks good to me - given the date I'd say "Lock it in Eddie"

This is my birthday weekend so I'm going to spend one of my special wine drinking night with you guys. Looking forward to it.

Dear all,

I am sorry to advise you that I can't make it to this offline tasting on 28/8/15.
I hope you guys can enjoy the dinner and post the photos for event coverage.

OK no worries.

Dave, put me down for a mini Thomas Braemore vertical...am thinking '06,'09 & '12 will be a good showing.

Krusty wrote:Dave, put me down for a mini Thomas Braemore vertical...am thinking '06,'09 & '12 will be a good showing.

Semillon or Shiraz?

I've locked in the restaurant. So need people to start nominating what they are likely to bring and give final confirmation. I have to give final numbers by next Wednesday, so if you haven't confirmed by then I will assume you are not coming.

Dave, I'm pretty sure the Braemore is a Sem.

I've got 2 of those vintages that that Krusty is bringing so It will be interesting to see how they're fairing.

Anyway, Lauren and I are both in! Friday night and loving the North Shore locations

We will be bringing:
'99 Vat 1
'96 Lovedale
Mount Pleasant Bin 98 Late Harvest Semillon Dessert Wine