First Black Tie Dinner

Today Providence celebrated its first black tie dinner, offering the following menu: 

Moet Chandon non vintage on arrival.
Entree
: hot smoked salmon with avocado and vine tomato parsley dressing and lemon mousseline cream. Wine: Wellington 2005 Riesling.
Soup:
  Lobster broth with saffron. Wine: 1994 Providence Chardonnay with the soup
Main:  Minute venison medallions with mushroom-cognac sauce, creamed potato, carrot fondue and fine beans.  Wines: Chateau Palmer 1978; 1980 Premier Grand Crus Margaux and Saltram 1972 Museum Reserve Claret.
This was followed by a range of Tasmanian Cheeses, which included Pyengana, Mersey Valley and Ashgrove product.
Dessert:  Chocolate tart with raspberry surprise. Wine: Rossetto 1994 Botrytis and Ashwood 1996 botrytis Riesling

Our chef was Xavier Mouche who also put the menu together.  The unanimous view of the diners was “Fantastic!”

Don’t ask the price – current release Chateau Palmer is over 130 Euros per bottle at cellar door!  Xavier’s culinary skills are priceless.

About Stuart

Born Bushey Herts UK in 1945. Migrated to Australia 1949. Schooled in Launceston Tas. Served in the RAAF 1963-1986 initially as an instrument mechanic, graduating from 64 pilots course in 1968. Service in Vietnam 1971. Graduate: Navy Staff College in 1984. Retired as Wing Commander 1986. Graduate: Charles Sturt University 1987 with BAppSc (Wine Science). A decade of wine politics 1987 - 2007 including state president (Tas) and national vice-president of the Winemakers Federation of Australia. State services member: Veterans Review Board 1991 - 2015 and chairman of Life Education Tasmania Inc 2007 - 2013. Passionate about wine; keen trekker in PNG; military history.
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