I thought I'd try my best to recall step by step the wonderful experience Mr.HEA and I had on our latest date night, celebrating the end of last week at Quarter 21. I'll let on soon enough what we were celebrating, but this post is dedicated to a first experience for me, Wine pairing with food. Whilst I've always loved wines and good food, it has always been a bit too much for me to have more than a bottle's worth of wine so I have been apprehensive. This experience however, it just seemed apt as we had received a gift voucher for our wedding and Mr.HEA wanted for me to experience this. He didn't go for this as one of us had to be the responsible one for the night.
|Mr. HEA's Basil Martini|
Salad of beetroot with endive, Baw Baw blue, hazelnut and pear
2010 Coombe Farm Pinot Gris, Yarra Valley, VIC, Australia
Raviolo of ocean trout and king prawn with fennel and ginger
2009 Hugh Hamilton Viognier, McLaren Vale, SA, Australia
Bourride of ocean jacket with mussels, squid and saffron rouille
2008 Victory Point Chardonnay, Margaret River, WA, Australia
There are several reasons why this dish wasn't picutred. Firstly, we were told this dish was scallop and I was very distracted because it didn't look like scallop. Then the Chardonnay was delectable with a smooth buttery finish, and with this silky ocean jacket, I swooned throughout the flavours.
Seared Queensland scallop with boudin noir & Jerusalem artichoke
2010 Yering Station Pinot Noir ‘Village’, Yarra Valley, VIC, Australia
Slow cooked Riverina lamb with broad beans, artichoke & piperade jus
2009 Hugo Shiraz, McLaren Vale, SA, Australia
Slow-cooked Glenloth Farm pheasant, braised endive, raisin, caper & Grand Marnier
2010 Woodstock Cabernet Sauvignon, McLaren Vale, SA, Australia
(palate cleanser not pictured)
Champagne chiboust, mint & rockmelon
Mr.HEA detests rockmelon, but his mother would have been shocked to see him down this sorbet with gusto. Perhaps with Champagne to mask its flavour, he is easier to please.
Banana crème brûlée, salted peanut brittle & milk coffee sorbet
Domaine des Bernardins, Muscat de Beaumes de Venise, Rhone Valley, France
Warm 68% Alto Beni Zokoko chocolate pudding, honeycomb & pear sorbet
2008 Cookoothama Botrytis Semillon, Darlington Point, NSW, Australia
|Mr.HEA orders a flat white that is all heart...|
|Complimentary madeleines which I didn't quite need nor fancy.|
Other things deserving a mention were the extremely fantastic crusty Becasse bread they serve at the beginning of the meal; our waiter's wonderful attention to detail (bringing exactly the right wine for my meal pairing, waiting patiently for Mr.HEA and I had to taste both dishes and then swap based on which one we prefered); and the beautiful ambience of the restaurant - I really liked the luxurious chairs and the french white brick walls.
I wish Quarter 21 will stay around for a long time. It is a good unpretentious place with great service and fabulous food. Word is they have gone into Voluntary Administration, but if they keep up doing all this great work, I really cannot fathom that this isn't their pathway to suceed.