Hugh Hamilton Australian Wagyu Beef and Wine Dinner

Mary Hamilton from the Hugh Hamilton wine estate in McLaren Vale Australia came to explain the wide variety of Black Sheep and Jim Jim wines. Chef Thibaut Pouplard was on hand with an exquisite menu pairing the wines with his french cuisine using Elders imported meet from Australia.

welcome drink
'the trickster' verdello

amuse-bouche
'the scallywag' unwooded chardonnay

beef tartar
quail egg * rocket salad * parmesan cheese
'the mongrel' sangiovese

wagyu beef carpaccio
gorgonzola cream * basil oil
'the scoundrel' tempranillo

roasted seabass
red wine onion marmalade * fresh tomato concassee
'the loose cannon' viognier
'the rascal' shiraz 1994

mustard and herbs crusted lamb loin
ratatouille * rosemary sauce
'the villain' cabernet sauvignon

char grilled wagyu tenderloin
sichuan pepper * dolce potato mousseline port wine sauce
'jekyll and hyde' shiraz viognier

chocolate bliss
six textures of chocolate
'the madam' sparkling merlot

pipette petit fours View More Photos >>>