The November lunch was organised by Shirley La Planche and Anne Wright. The Barrel is known for it’s extensive wines by the glass in the bar area but little did we know how stylish the courtyard area was that easily accommodated 25 of us. We started the lunch with a local sparkling and after a catch up chat with other members, we sat down to a very impressive 5 course menu :
Carpaccio of Alaskan Scallops, blood orange, candied orange zest, fried capers, lemon oil and black salt.
The scallops had a good texture, not over steeped with the marinade and just enough of the orange flavour coming through.
Rabbit terrine, compressed yellow witlof, apricot, pistachios.
This terrine had a good subtle flavour of rabbit which was contrasted by the tart flavour of the apricot which left a piquant after taste.
24 hours slow cooked carrot, smoked carrot puree, pickled heirloom carrot, salted honeycomb, crisp carrot tops.
This was certainly a dish for carrot lovers. The confit carrots (cooked for 24 hours) were just the right texture and the crunch and flavour of the salted honeycomb contrasted well.
Slow cooked Beef Cheeks, confit leek, turnip, pureed parsnip, braising sauce.
The beef cheeks melted in the mouth and the rich sauce was matched well with the accompanying root vegetables and leeks.
Broken lemon tart, lemon curd, dried meringue, sweet crumble, vanilla ice cream.
This dish was a deconstructed Italian classic dessert.
The lemon curd was delicious and the meringue and sweet crumble provided the sweet contrast.
The wines on the day were both under Barrel’s own label :
White – 2015 Semillon/Sauvignon Blanc from the Margaret River
Red – 2013 Cabernet Merlot from Langhorne Creek, South Australia
The Merlot was the better of the two wines as a majority of the ladies are not keen on Sauvignon Blanc, even when blended with Semillon.
All at the lunch agreed the Barrel cooked great food and many will return again.