Tuesday, 8 February 2011

Sustainable fish and supporting wines with Mike

Mike was back on his feet at Trengilly Wartha Inn on Saturday evening presenting seven wines against seven tapas style fish dishes all made using sustainable fish and shellfish. Highlight for me was the Thai fish soup which was served with Les Yeuses Syrah 'Les Épices'. The richness of the soup was bold enough to carry the velvety and peppery Syrah - still a big house favourite here! The runner up was the Frascati from Poggio Le Volpi where the limey edge cut through the tartare sauce with ease.
The dishes and accompanying wines are shown below:
1st) Oysters :- Served Lemon & Fresh Bread
Muscadet de Sevre et Maine, St Vincent
2nd) Squid :- Pan-fried With Garlic, Ginger & Soy
Undurraga Gewurztraminer
3rd)Fish Cakes :- Coley & Pollack Fish Cakes With A Spring Onion, Red Pepper & Cucumber Mayonnaise
Flying Kiwi Sauvignon Blanc
4th) Sardines :- Simply Barbequed & Served With Salad & Our Fresh Homemade Bread
Rioja Rosado, Vina Herminia
5th) Thai Fish Soup, A Medium Hot Spicy Soup Made From A Selection Of Local Sustainable Fish
Domaine Les Yeuses Syrah ‘Les Epices’
6th) Local Crab Baked In Filo With Fresh Coriander & A Sweet Chilli Dip
Wombat Hill Classic Reserve Chardonnay
7th) Mussels, Breadcrumbed & Deep Fried, Served With A Fresh Tartare Sauce
Frascati People, Poggio Le Volpi

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