3 Winos and a Fishtale hosted the Rare and Impossible Lunch, a culinary decadence organised by Combined Wines, Fishtales, World Wine Estates and Winestock.
Held at the Sydney Four Seasons Hotel, the theme of impossibility and rareness was explored with sustainable seafood and wines curated specifically for the lunch by the 3 Winos of the industry event.
Rare and Impossible Lunch Menu
John Susman of Fishtales led an expert panel with wine expert, Mike Bennie and renowned food journalist and restaurant critic, John Lethlean who discussed the concept of luxury from a contemporary perspective and where it sits in the realm of restaurants. No longer “a slab of foie gras”, said Lethlean. Luxury is more discreet than flash, with the focus away from the chef and towards the produce.
Selection of Wines
As for a $1000 bottle of wine, Mike Bennie stated that the wine industry’s experience is about the visceral pleasure and luxury, while the consumer experience is more about the moment, the expectation and the longing to enjoy something special.
2004 Laurent-Perrier ‘Alexandra’ Grande Cuvée Rosé
The lunch gave the appropriate spotlight to the produce which we featured on our article, Sustainable Seafood: 3 Winos and a Fishtale 2013, and the 2004 Laurent-Perrier ‘Alexandra’ Grande Cuvée Rosé set the tone of the impossibility and rareness that followed.
Below is the full menu of the Rare and Impossible Lunch.
Mojama, air dried, salt cured and smoked albacore tuna
Pepe Saya truffle butter with Sourdough Bread
Caviar
First Milked Virgin Salmon, Arctic Char, River Trout and Smoked Salmon Caviar
Oysters
Japanese Kumomoto Oysters, Coffin Bay Angassi Oysters and Moonlight Flat Oysters
Sashimi
North West Ama Ebi,Mooloolaba Big Eye, Yellowfin and wild Southern Bluefin Tuna
Sea Urchins, Abalone and Clams
Bay of Fires sea urchin
Wild Green lip abalone
Cloudy Bay Diamond Clams
Selection of wild Cloudy Bay clams
1999 Tyrrell’s ‘Vat 1’ Semillon, Hunter, NSW
1998 Trimbach ‘Clos St. Hune’ Riesling, Alsace, France
Rare and Impossible Fish
Glacier 51 Toothfish
Chatham Island Blue Cod
Yarra Valley Char
2008 Querciabella Batar, Tuscany, Italy
2004 Giaconda Chardonnay, Beechworth, VIC
The lunch included Icnussa Sardinian cheese, “medoro” pecorino sardo, cacio Di Bacco matched with 1995 Travaglini Gattinara Riserva, Piedmont, Italy and 1995 Château Rayas Châteauneuf-du-Pape, Rhône, France and ended with Pana raw organic handmade chocolate with 1974 Florio Marsala.
The Rare and Impossible Lunch was held on Monday 5th August, 2013 at the Sydney Four Seasons Hotel.
[…] Winos and a Fishtale hosted the Rare and Impossible Lunch at the Sydney Four Seasons Hotel showcasing exceptional vintages and extraordinary […]