This was the first lunch under the concept adopted at the AGM of 2 members electing themselves to organise the monthly lunches rather than have a food mistress and wine mistress appointed for the whole year. The president and secretary arranged the August lunch at The Rocks on what was one of the coldest days of the winter. We were fortunate to have a private room upstairs which allowed for privacy, although the room was a little draughty.
On arrival we were handed a Cattier NV Champagne, which was gratefully received.
The menu :
Mixed seafood platter to share
Spaghettini, mussels, scallops, king prawns, salmon, garlic basil
Whiting fillets in beer batter, potato chips, lemon and tartare sauce
Tasmanian Atlantic Salmon fillet, grilled tiger prawns, saffron shellfish veloute, tomato, dill, spring onions, parisienne potato
Blue Eye Cod fillet, grilled, potato gnocchi, red wine and mushroom ragout
Eye Fillet Steak with red win jus, potato chips
Accompanied by green salad and chips
The mixed seadfood platter was a good cross section of shellfish, oysters and calamari and the presentation was well done. Due to the fact the kitchen was downstairs the food was not as hot as it should have been and the food suffered from the logistics of carrying the food upstairs on such a cold day.
The most popular choice for the main dish was the Blue Eye Cod and enjoyed by most with some comments that the ‘sauce was too strong’ and the seafood a ‘little overcooked’.
The overcooked comment applied to the salmon as well – we are now used to salmon being a slightly darker colour in the middle.
The overall feeling was the restaurant served generous portions, excellent presentation but no innovation in the cooking style.
The white wine was : 2008 Leo Buring Eden Valley Riesling – Riesling divides the society as some enjoy a Riesling with age, whereas others perceive the age as ‘kerosene’ on the nose.
The red wine was : 2014 Nanny Goat Pinot Noir – a good example of a Pinot Noir from the Otago region in NZ. This wine was well matched with the seafood – especially the blue eye cod.
Generally, a good choice of restaurant. The private room added to the convivial ambience on the day.
Perhaps not enough service staff and wine service in the beginning was far too slow.
It was noted there were no comments from the organisers of the lunch nor from the floor – we are a Wine & Food Society !