Last week I attended a great event as Rawsons Restaurant Epping; Tyrell’s Best of the Vats wine dinner hosted by Bruce Tyrell who shared with us some of his most premium vintages in his cellar. Matched to a five course degustation it was a great night. Bruce Tyrell gave us some talks and background on the history of Tyrell's and the wines we were tasting.
The menu didn't disappoint me as I had already attended a fabulous meal at Rawsons Restaurant and had experienced the amazing culinary delights created by Executive Chef, Nick Whitehouse. Chef Whitehouse has had a prestigious career working in Europe, Asia and Australia as well as appearing on Channel Ten’s Masterchef ‘The Professionals’. Nick’s experience in Australia includes Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). In England he worked for both one and two Michelin Star restaurants for over a decade. Nick’s culinary style uses traditional cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons.
On the menu at this event:
Tasmanian Pacific Oysters / Granny Smith Apple + Tyrell’s Part & Parcel.
Tasmanian Salmon & Scallop Ceviche / Cucumber Juice + Vat 1 Semillon 2011
Jurassic Spatchcock / Carrot Gel / Apricot Gel / Cardamon + Vat 47 Chardonnay 2011
Dry Aged John Dee Rump Cap / Smoked Onion / Soubise + Vat 6 Pinot Noir 2013
Blue versus Smelly Gorgonzola versus Holy Goat / Date / Honeycomb Vinegar Gel / Roasted Pear / Granny Smith Apple Julienne + Vat 9 Shiraz 2011
Next event is Thursday 4th August and guests can enjoy a 5 course degustation menu prepared by Chef Nick Whitehouse with matching Kilikanoon wines. Bookings essential call 9876-4357. For $84 members and $89 non-members this is really good deal.