The March event for the Sydney Ladies Wine & Food Society was a dinner (President’s Dinner) where husbands, partners and guests were invited. 39 people attended the dinner.
Sails is an iconic restaurant sitting on the northern foreshore of Sydney harbour and we commenced the dinner early so all could watch the sunset over the harbour and opposite foreshore. Not to be, as it was a cloudy evening but we all enjoyed a glass of 2014 Pichot Vouvray Brut with freshly shucked oysters and a watermelon and fetta tartlet.
View of Luna Park from Sails
The entrees for the evening were :
Snow Crab, Avocado puree, granny smith
Scallops, prosciutto, cos lettuce
Kurobata pork belly, pickled green tomatoes, sea grass, verjus
The matching wines being : 2014 Denis Pommier Chablis and 2015 Underground ‘Off Spring’ Pinot Gris
The snow crab dish had a good portion of crab and avocado. The foam did not overwhelm the other ingredients.
The scallops were moist, caramelised – a classy entree.
Whilst the pork belly did not have a crunchy crust, the meat was very tender and melt in the mouth.
The Chablis being the most popular of the two white wines, was considered fresh with good acid and went well with the crab and scallops.
The main courses being :
Pink Snapper, Carrot & ginger puree, rainbow chard, grapefruit
Grimaud Duck Breast, roast beetroot, mulberries jus
Cape Grim Beef Tenderloin, shitake mushrooms, jus
Matching wines : 2015 Helen’s Hill Pinot Noir, Yarra Valley, 2014 Paxton Jones McLaren Vale Shiraz
The snapper was moist, tender and well matched with the carrot and ginger puree.
The duck was the dish of the day with tender meat, an accompanying sweet sauce, which balanced with the sharpness of the taste of the beetroot. Unfortunately, the restaurant had not set aside enough portions of the duck for all of our people to order it.
The beef tenderloin was only served medium – well done. Unfortunately, this meat, which would have been cooked sous vide, did not suit those who wanted a rare steak.
The Paxton Jones Block McLaren Vale Shiraz was the favoured red wine and matched well with the duck and beef.
Desserts on the evening were :
Pear Parfait, liquorice dacquoise, pear elderflower coulis
Valrhona chocolate gateaux, chocolate ganache, creme catalan
Individual cheese plate
The desserts were served with a 2015 Frogmore Creek Iced Riesling
The pear parfait was a well balanced dessert and not too sweet unlike the chocolate gateaux which was very rich.
The iced riesling matched well with both desserts and especially with the rich dark chocolate.
The cheese plate was considered to be underwhelming.
The evening was enjoyed by all present, but whilst the long wait for the food to start to arrive was an opportunity to talk and table hop and try the wines, the wait was too long for a restaurant of the calibre of Sails.