Tempura Moreton Bay Bugs with Milk Bun, Iceberg Remoulade & Caviar
This playful and textural dish demands a wine that’s both lively and elegant. We recommend a sparkling Blonde Crow Pinot Noir from Mount Barker, Western Australia. Its vibrant acidity will cut through the richness of the tempura batter and creamy remoulade, while its delicate berry notes will complement the sweetness of the caviar and the luxuriousness of the Moreton Bay bugs.
North Queensland Barramundi with Preserved Lemon Burnt Butter
This dish is a celebration of bold, yet balanced flavours. A glass of aged Chenin Blanc from the Loire Valley in France is the perfect partner. The wine’s rich texture will complement the creaminess of the burnt butter, while its honeyed notes will harmonise with the citrusy tang of the preserved lemon. The Chenin Blanc’s touch of minerality will beautifully enhance the natural sweetness of the barramundi.
Western Australian Rock Lobster with Cognac & Gruyere
This decadent dish calls for a wine with both power and finesse. A glass of aged Barolo from Piedmont in Italy is the ideal choice. This full-bodied red wine has the tannins to handle the richness of the rock lobster and the Gruyere cheese, while its complex flavours of leather, plum, and spice will add another layer of intrigue to the dish. The Barolo’s touch of smokiness will further complement the cognac’s presence.