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:

1^st) Oysters :- Served Lemon & Fresh Bread

Muscadet de Sevre et Maine, St Vincent

2^nd) Squid :- Pan-fried With Garlic, Ginger & Soy

Undurraga Gewurztraminer

3^rd)Fish Cakes :- Coley & Pollack Fish Cakes With A Spring Onion, Red Pepper & Cucumber Mayonnaise

Flying Kiwi Sauvignon Blanc

4^th) Sardines :- Simply Barbequed & Served With Salad & Our Fresh Homemade Bread

Rioja Rosado, Vina Herminia

5^th) Thai Fish Soup, A Medium Hot Spicy Soup Made From A Selection Of Local Sustainable Fish

Domaine Les Yeuses Syrah ‘Les Epices’

6^th) Local Crab Baked In Filo With Fresh Coriander & A Sweet Chilli Dip

Wombat Hill Classic Reserve Chardonnay

7^th) Mussels, Breadcrumbed & Deep Fried, Served With A Fresh Tartare Sauce

Frascati People, Poggio Le Volpi