We are looking forward to our first Degustation Dinner for 2020 with Robert Oatley Wines on Thursday 27 February at 7pm – $120 p/head
$5.00 will be donated to the Kangaroo Island ‘Mayoral Relief and Recovery’
fund from each ticket sold.
Degustation “the careful sampling of small portions and appreciative tasting of various foods accompanied with wine”
Course 1
Natural Oysters – salmon roe, wakame, pickled ginger with ponzu sauce matched perfectly
with Robert Oatley Sauvignon Blanc displaying passionfruit, cut grass and a hint of lime
zest soars across the palate of this long fine crisp wine.
Course 2
Bass Straight Calamari – lightly dusted, dill aioli, fresh lemon with snow pea tendril
matched with the Robert Oatley Chardonnay. This wine is bright and a mid-weight, white
peach accented, gently oaked and sourced from premium chardonnay growing regions.
Course 3
Kangaroo Island King George Whiting – served with blistered tomato, parsnip puree, wild
roquette and pickled radish matched with the multiple trophy winning Robert Oatley
Riesling. This outstanding vintage is softly textured, crisp, dry, showing lemon fruit
characters with a fine line of acidity.
Course 4
Beef Eye Fillet – served with fondant potato, wild mushroom, grilled asparagus, red wine
jus and topped with a SA bug tail matched with the Robert Oatley Shiraz which has a soft
and fleshy texture displaying blueberries and spice with supple tannins and a beautiful integration of French oak.
Course 5
Dark Chocolate Panna Cotta – served with mixed berries and topped with a
Chantilly cream.
Finish off with coffee or tea upon request.
Proudly Supported by Robert Oatley Vineyards
This will book out fast – Book Now 8356 8003