Time to Vino
Time to Vino
‘A stitch in time saves nine’ – an ancient phrase muttered by grandmas and passed down through the generations. This once common saying was used to infer that a timely effort would prevent more work later. So I wonder how old gran would feel about us commandeering the saying and giving it a generationally relevant twist to ‘a stitch in time-bring on the wine’?
Thankfully all nannas were tucked in bed by 7pm as guests arrived to Secret Foodies #20 at Time To Vino in Potts Point. Most wine lovers would argue, when isn’t it time to vino? When you have the combination of a top chef, world-class sommelier and a group of hungry/thirsty foodies it certainly suggests that time would be now.
Time To Vino in Potts Point? Yes you read correctly and yes the restaurant/wine bar had formerly resided in a tiny two level terrace on Stanley St three years ago. At the time it was one of the first small bars to pop up in the area. Busting at the seams and with the ground floor the same size as their new kitchen it was time for the team to migrate closer to the cross and into a larger domain.
It may be tucked away and a little secluded but as our foodies discovered it’s worth exploring. Guests started the evening with a twist on an old classic trying a TTV favourite, the French Mule. The first drink before dinner can set the tone for the night and this hit the spot for our 6 course-tasting menu with matching wines.
For starters we had the chicken liver parfait and pinot noir jelly served with soft toasted bread and matched with the Kilikanoon sparkling vouvray. This was one of my favourite dishes of the evening. I’m an advocaat for the Kilikanoon Shiraz so it was nice to try a different variety and be just as pleased. The baked camembert, pickled mushrooms, basil and hazelnuts was next and matched with the Lethbridge c’est la gris. I loved the hazelnuts and who could resist that soft, gooey cheese?
Next we had roast swiss browns with goat’s curd and white truffle oil and provence chicken and green olive sausage with braised onion and peppers. Both matched with the Te Mata Gamay Noir. I’m not usually a fan of chicken sauasages but it’s very different when an experienced chef makes their own only hours before. The truffle oil on the mushies was a highlight.
We had a few pescetarians (seafood eating vego’s) who were catered for during the courses but for the carnivores in the room I’m sure the 10 hour roast rump steak with Paris mash and bordelaise sauce was memorable. It was rare, juicy and oh so good. A glass of the Pirramimma Petit Verdot was rich, bold and a great drop to finish the night.
When it comes to chocolate people can generally be split into 4 categories: white, milky, dark or all of the above. The TTV macaroon selection appeared to cover at least 3 of those bases with raspberry and dark chocolate delight or for those who prefer the white choc-variety the mango and white chocolate macaroon has them sorted. Of course there were a number of ‘all of the above’ types in the crowd (not naming names-ok me for starters) who took the liberty of trying both. Don’t ask me to pick a favourite, it’s like choosing between your children.
Time to Vino is an eclectic space with soft mood lighting, a cosy lounge area and plenty of tables for dining. For a quirky touch you’ll find anything related to wine lying around the restaurant including books and records all with aptly named titles.
Chef Scott Mason boasts an impressive repertoire including 41, Rockpool and Head Chef at Bistro Moncur. He did a small stint at Blanco before joining owners Clint and Nathan Hillery. With a rap like that you’d expect quality. The menu is designed around small plates and with the impressive sommelier skills of Clint it’s the perfect place for a casual dinner with friends or even a few cheeky vino’s and nibble at the bar.