Secret Foodies hosted an evening featuring Champagne! It was a night of discovery about those glistening bubbles.
Secret Foodies partnered with the Champagne Bureau of Australia to host a special Champagne dinner at the newly renovated Gazebo in Elizabeth Bay last week.
Guests enjoyed five different Champagnes from five different houses matched with a beautiful seasonal menu.
As guests were seated they enjoyed bowls of large carrot crisps, with chantilly crème fraîche and balsamic, for dipping. Then it was time to introduce Elisabeth Drysdale from the Bureau to educate us about Champagne. To read that Q&A click here.
The menu for the evening was prepared by Executive Chef George Diamond and Head Chef of Gazebo Brett Nipper. Here it is:
Cured kingfish, cucumber, salted apple, fennel cream
Ayala Blancs de Blancs 2007
Bright and luminous, with a fine bead. Shows great subtlety. Delivers notes of flowers, citrus fruit and white peaches completed by a delicate aroma of honey. Remarkably dynamic and fresh. Features the floral notes found on the nose and a bright and balanced mouth feel. The finish is long, characterised by a chalky, mineral feel.
Chicken liver parfait – fig chutney, grape, single origin sourdough
Charles Heidsieck Brut 2000
A deep golden hue with warm highlights. The selection of 58% Pinot Noir and 42% Chardonnay reveals concentrated dense aromas of the humus and ferns of the forest mingled with the floral notes of musk rose. The grand and premier crus of Pinot Noir emanate the sharp spicy notes of white pepper, liquorice and espelette peppers. The wine is generous and powerful is the very expression of the year 2000. Plush with red currants, blackberries and blueberries it carries, it reveals a texture and richness of flavours of candied chestnuts.
Squid “n” ink – black garlic, crackers, dried tomato
Nicolas Feuillatte Grand Cru Pinot Noir 2002
All the noble character of Grand Cru Pinot Noir from the Champagne region is revealed in this powerful, well-structured wine. Yellow-gold in colour with golden tinges and a ribbon of delicate bubbles like a delightful string of pearls. Toasty, dried fruit character revealing almond and hazelnut notes. Intense, offering candied fruit aromas of pineapple and papaya and liquorice. Rich, powerful and mature on the attack revealing appealing elegance. Overall sensation of finesse, with a soft, delicate mousse.
Duck breast – beetroot, almond, salted honeycomb
House salad – baby coz, pecorino, pine nuts, chardonnay dressing
Veuve Clicquot 2004
The wine has a luminous, brilliant gold colour with fine bubbles. The initial bouquet is elegant, opening on to aromas of crunchy fresh fruit, citrus fruit and a mineral touch that comes from our chalky soils, The notes of violet and lilac are reminiscent of spring fragrances, and later on, notes of a more “bready” style (hazelnut, crystallised quince, fresh butter) gradually take over. On the palette the opening is clear cut. The Vintage 2004 has a generous freshness; the Pinot Noir intensifies its role, lending body to a tense, very lively wine.
Soft chocolate ganache – cardamom, peppermint, toffee
Moët et Chandon Rosé 2004
A voluptuous colour: Copper pink with glimmers of antique gold. An opulent bouquet with notes of blackcurrant and blackberry. Rich warm nuances of spice bread and dried figs. A hint of liquorice. A round yet delicate palate: medium-bodied. Slightly tannic structured with a subtle tanginess. A refined finish with notes of dark chocolate.
2 Elizabeth Bay Road, Elizabeth Bay NSW 2011