Media, winemakers and special guests were invited to a winter menu preview at The Botanic Gardens restaurant last Thursday night.
Each of Trippas White Group’s head chefs prepared a course for the six-course seasonal degustation that was matched with wines from Phillip Shaw in Orange and Margan Estate in the Hunter Valley.
The chefs each presented their dish and Damian Shaw and Ollie Margan talked the group through the matched wines. The evening started with canapés and drinks at The Pavilion and ended with open slather on a cheese table.
Chef Nader Shayeb, Sydney Tower Buffet
King prawn Vietnamese salad
Glazed bbq pork belly, caramelised carrot, almond
Crocodile sausage roll
Matched with Philip Shaw The Edinburgh NV and Margan Family Vineyard Semillon
Chef Paul Kavanagh, Centennial Parklands Dining
Charcuterie: Wagyu, bresaola, pork knuckle, pear & potato relish, pickles
Matched with Margan Family Vineyard Semillon
Chef Nick Whitehouse, Trippas White Group
Confit salmon, fennel & lychee salad, tomato gel
Matched with The Architect Chardonnay by Philip Shaw
Chef Brad Jones, The Pavilion
Spatchcock, pumpkin, organic quinoa, raisin
Matched with The Wirewalker Pinot Noir by Philip Shaw
Chef Todd Hunt, Botanic Gardens Restaurant
12 hour beef cheek, smoked eggplant, Jerusalem artichoke
Matched with Margan Family Vineyard Shiraz
Chef Ashley Hughes, 360 Bar and Dining
Dark chocolate marquise, salty caramel ice cream, caramel popcorn
Matched with Margan Botrytis Semillon
Images courtesy of Trippas White Group