Autumn delights

It seems we’ve almost skipped Autumn completely, but before we dive into Winter, make sure you find time to drop by for an early evening drink in the Boathouse Bar and enjoy one of our spectacular sunsets across Blackwattle Bay.
 

Tathra Rock Oysters are back but be quick!

We always have a great selection of oysters on our menu, but my old favourite is the Tathra Oyster, which is not always available due to the grower's very high quality standards. 

Tathra Rock Oysters are single seed oysters raised on rocking, floating baskets to develop a smooth cup like shell. Grown by Gary Rodely in Tathra, they are harvested in the pristine waters of Nelson’s Lake in heritage-listed Mimosa National Park. There is no habitation, agriculture nor other commercial farming operations in the estuary, so no other contamination. Because of their location, they are a ‘direct harvest oyster’, meaning they do not have to go through a purification cycle; and regular laboratory-testing by Tathra Oysters shows that the oysters are pollution-free. Make sure you don’t miss out on tasting this special delicacy.

Special dinner for the Fisheries Research & Development Corporation

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We recently had the pleasure of hosting a dinner party for the Fisheries Research & Development Corporation (FRDC). The FRDC has a significant responsibility in ensuring, on behalf of the Australian Government, that research is undertaken to assist in the management of fisheries and aquaculture resources for ongoing sustainability. 

Our Executive Chef Colin is known for his love of lesser-known seafood and he prepared a special dinner for our FRDC guests. Canapes of periwinkle, sardines and skate, were followed by pan-fried king threadfin, leeks, mussels and nasturtium; and grilled eastern redspot whiting, miso, radish and seaspray. Check out the pics!

 
Introducing Sulky Rouge Adelaide Hills 2015

New on our Sommelier Joe’s list, Sulky Rouge is named after a form of horse-drawn carriage and hand-made by Murdoch Hills wines in the Adelaide Hills. The blend comprises around 50% Syrah, pressed off early and co-fermented with a little Sauvignon Blanc, Merlot and Pinot Meunier. 

Winemaker Michael Downer was after a wine that was soft and juicy, and quite light and vibrant in style. A high proportion of whole bunches were retained, macerations were brief, all fermentations were via natural yeast and only old French oak was used. The wine was also bottled without any fining or filtration, and has a delicate, yet intriguingly complex, vibrant and refreshing character. It has aromas of cherries and raspberries with savoury earthy tones while the palate has a meaty and gamey character that finishes long. Make sure you try this intriguing wine, which placed in the top ten of the 2015 Adelaide Hot 100 Wines Awards.