Royal Cliff’s deVine Wine Club presents

A Taste of Tyrrell’s Wine Dinner

Mick-Di13by Mick & Di,

The Food Lovers

thefoodloverspattayatoday@msn.com

Oenophiles and bon vivants gathered at the Royal Grill Room recently for another unique evening of wining and dining extraordinaire. The host for the evening was Parisienne Hugo Acket, sales manager for Vanichwathana. Six varied vintages had been carefully selected to accompany the exquisite food of Executive Chef Walter Thenisch. The evening was graciously presided over by Panga Vathanakul, managing director of Royal Cliff Hotels Group, and the event, as always, was much anticipated and enthusiastically attended.

01-ROYAL-CLIFF---Hugo-Acket,-sales-manager-for-VanichwathanaEstablished in 1858 by English immigrant Edward Tyrrell, Tyrrell’s Wines is one of Australian’s eminent family owned wine companies with vineyards extending from their historic home in the Hunter Valley to the Limestone Coast (SA) and Heathcote (VIC). Headed up by fourth generation family member Bruce Tyrell it is the home to some of Australia’s most awarded wines including the iconic Vat 1 Semillon. Since 1971, Tyrrell’s has been awarded over 5,000 trophies and medals and in 2010 was named Winery of the Year in James Halliday’s Australian Wine Companion.

The proceedings commenced with a cocktail reception in the lounge where the first pouring of the evening, Old Winery Semillon 2012, accompanied a tasty selection of deluxe canapés.

The pre-appetiser course presented a salad displaying the extraordinary skills of this kitchen. Canadian lobster had been adeptly poached and served with a molecular coconut water foam sprinkled with red caviar and accompanied by crisp, young coconut and palm hearts in a lemon dressing. Paired with a Glenbawn Premium Brut sparkling it was a sensational opening number. The elegance of this wine sparkled with flavour and cleanness proving the ideal companion to chef’s most stylish salad.

Moore’s Creek Chardonnay 2009 with its restrained use of oak and refreshing stone fruit on the palate married exceedingly well with the next entrée of slow cooked Pacific scallops with sweet corn, chanterelles and lemongrass. Another plate of sheer delight with its delicate textures and graceful essence, the superior variety of mushroom and the creamy sauce made very good friends with the pillows of soft scallop presented on small discs of creamy polenta.

02-ROYAL-CLIFF---Salad-of-Poached-Canadian-LobsterAn Old Winery Shiraz 2009 served with roasted rib eye was a real eyebrow raiser. Rib eye is a most extravagant cut and the roasting brought out the incredible deep flavours of this premier Australian beef. Served medium rare with asparagus, a superb Parmesan crisp, puddles of soft velvety mashed potatoes and surrounded by a moat of bordelaise sauce, it was a beautiful platter of happiness. The classic French sauce, named after the Bordeaux region of France, is an orgy of gorgeousness; made from dry red wine, bone marrow, butter and shallots – we were in heaven. Its companion, the Old Winery Shiraz with its earthy almost leathery tones, played especially well with the big, hearty tastes of this royal course.

Chef Walter had even more foodie buttons to press. The next course again demonstrated his molecular flair with a spiced plum and Tasmanian double cream brie escorted by a Brokenback Shiraz 2010. The small plums languished on the tranche of cheese but when pierced with a spoon their full fruity flavour oozed out over the brie. Known as the “Queen of Cheeses” its plumy accessories were its crowning glory and the classic Shiraz with its high-quality fruit content and careful oak handling her sceptre.

03-ROYAL-CLIFF---Roasted-Rib-EyeThe dessert was a Kodak moment; the trio of confections included a baked chocolate tart topped with banana soufflé, a vanilla raspberry terrine and yoghurt ice cream. The Royal Cliff is famous for its patissiers and they had certainly demonstrated their dexterity with this dessert. The last pouring of the evening took us full circle serving another sparkling wine, this time it was Moore’s Creek Brut Cuvee; an elegant sparkler with an excellent depth of flavour but with a crisp, clean finish. The curtain had now come down on another stunning meal accompanied by a diversity of wines parading the high quality of Tyrrell’s Wines and the expertise of Chef Walter and his talented brigade.

As you stumble out into the night air, you will not forget an evening at the deVine Wine Club in a hurry. We haven’t – we are still talking about it – it was a corker of an evening!

The deVine Wine Club Dinners are held every few months and members and non-members are always welcome. Details can be found on the Royal Cliff Hotels Group website on www.royalcliff.com.

04-ROYAL-CLIFF---Trio-of-Desserts

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