This venue was chosen for our July AGM and lunch as the Club was able to offer privacy for the AGM and seat all 33 of us for the lunch afterwards.
The venue was chosen more for the ability to hold the AGM as apposed to their culinary skills.
As is normal, a new committee was formed at the AGM and then we moved onto the lunch.
We started with a 2012 Marius Peyol Cote de Provence Rose.
This is a reasonably dry Rose from southern France near St Tropez. This Rose did not show a lot of character but was reasonably enjoyed.
We had two courses this time – a main and cheese platter.
Choice of Mains :
Lamb Backstrap with sweet potato and fetta mash, English spinach, plum red wine jus
Wild Barramundi – pan fried with celeriac puree, steamed green beans and orange and fennel salad.
On the table : Steamed vegetables, salads and chips
Cheese Platters consisted of a blue, cheddar and a brie d’Affinois
The white wine was a 2012 Simon Febrve Petit Chablis
The red wine a 2010 Crozes Hermitages from Charpoutier
A 5 year old and 10 year old Blandys Portuguese Madiera were served with the cheese.
The lamb back strap was the favoured meal and was cooked to perfection.
The Beef Bourguignon should have had a richer, red wine sauce as it was more of a beef stew.
Whilst the cheese was served at room temperature, the quantity was not sufficient for the number of people at each table. It was felt the blue cheese was sharp and salty and this could indicate it was past it’s eating date. The d’Affinois was delicious and perfectly ripe for eating.
There was also not enough bowls of the sides on the tables to satisfy all participants.
The wines were matched well with the food and the Crozes Hermitage being well received.
The difference in the extra 5 years of aging of the Madiera was evident with the 10 year being smoother and fruity on the back palate.
Most felt the Club was a very appropriate venue for the occasion, enjoyed the clubby feel and served well for the AGM.
The chef and staff dealt well with the challenge of a considerable time delay before they could serve the food.