About this event
This event was born from the creative mind of our newest chef instructor, Todd Lawrence.
In the dining room, the students studying Certificate III in Hospitality SIT30622 and Certificate IV in Hospitality SIT40422 will pour matching wines, using the grape variety indigenous to the same country as the food on the plate.
Product offering:
Tasting of Spain
Ceviche de Pescado
White fish cured in lemon, lime, coriander, heirloom tomato, and avocado
Wine pairing: Ashbrook Verdelho (Margaret River, WA)
Tasting of France
Duck Liver Pate
Pate with orange glaze and toasted brioche bread
Wine pairing: Lawsons Dry Hills Pinot Gris (Marlborough, NZ)
Tasting of Argentina
Chargrilled Eggplant
Accompanied with Chimichurri sauce and crispy polenta
Wine pairing: Mitolo “Jester” Malbec (Mclaren Vale, SA)
Tasting of New Zealand
Herb Crusted Rack of Lamb
Accompanied with minted baby potatoes, pea puree, baby carrots, and beetroot jus
Wine paring: Jackson Brooke “Westgate Vineyard” Shiraz (Grampians, VIC)
Tasting of Italy
Chocolate Tortellini
Crispy pastry filled with chocolate and orange and orange crème fraiche
Wine paring: Giovanni Viberti Moscato D’Asti DOCG (Piedmonte, Italy)
Price: $95 per person (to secure place, full payment required one week prior to event)
Time: 6pm arrival for a 6.30pm start.
To make a reservation, call 03 9269 1577 or visit the St Georges Restaurant page.