RECENT EVENTS
MOUNT LANGI GHIRAN MEET THE MAKER
DEGUSTATION WINE DINNER
Pello Restaurant in conjunction with Ultimo Wine Centre hosted a very special Mount Langi Ghiran Wine Dinner on July 31.
This rare event featured museum release wines from the Langi cellar, matched with the award winning cuisine of Pello Restaurant.
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MLG Wine Dinner Menu
canape
2002 Yarrabank Cuvee
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tuna carpaccio, mud crab salad, gazpacho sorbet & fennel jelly
2006 Mount Langi Ghiran Riesling
2000 Mount Langi Ghiran Riesling
1996 Mount Langi Ghiran Riesling
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crisp pork belly, buttered cabbage, jerusalem artichoke custard, apple & liquorice
2005 Mount Langi Ghiran 'Nut Tree Hill' Sangiovese
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pan-fried vanilla smoked barramundi, asparagus, mushrooms, seared scallop & sauce matelote
2004 Mount Langi Ghiran Cliff Edge Shiraz
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cannelloni of braised lamb neck, caramelised lamb sweetbreads, pipèrade & harissa
2004 Mount Langi Ghiran 'Langi' Shiraz
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roast venison, celeriac choucroute, chocolate tuille, spiced cherry & cocoa jus
1999 Mount Langi Ghiran 'Langi' Shiraz
1998 Mount Langi Ghiran 'Langi' Shiraz
1997 Mount Langi Ghiran 'Langi' Shiraz
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pre-dessert
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cheese selection
2000 Mount Langi Ghiran Cabernet Merlot
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mandarin pavlova with passionfruit foam
2006 Mount Langi Ghiran Cordon Cut
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THE MARLBOROUGH 'ANYTHING BUT SAUVIGNON BLANC!' WINE DINNER
Pello toasted Marlborough in May 2007 with a degustation wine dinner that featured ‘anything but Sauvignon Blanc!’.
While Marlborough Sauvignon Blanc is recognized as the unique world wine style that put New Zealand on the map, Pello paid tribute to the region and its range of grape varietals and wine styles that are on par with its Sauvignon Blanc but are often overlooked.
The selection of wine was matched closely to the superb menu created by Pello’s Executive Chef Thomas Johns.
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- Wine Dinner Menu
- On Arrival
NV Cloudy Bay Pelorus
- Amuse Bouche
- Confit Ocean Trout, Yabby Escabeche and Cauliflower Puree
2006 Allan Scott Riesling
- Rabbit, Prawn and Foie Gras Terrine
2006 Lawson’s Dry Hills Gewurztraminer
- Lobster Raviolo, Caramelised Salsify, Shaved Chestnuts and Sauteed Mushrooms
2004 Huia Chardonnay
- Quail Boudin, Egg, Roast Breast, Confit Leg and Baby Turnips
1996 Fromm La Strada Clayvin Vineyard Pinot Noir (served from magnum)
- Roast Venison with Chocolate Celeriac Foam, Pickled Baby Beets,
and Rice Bubbles
2001 Herzog ‘Spirit Of Marlborough’ Merlot Cabernet
- Pre Dessert
- Rhubarb and Orange Blossom Parfait, Jelly, Strawberry Sorbet
2004 Konrad & Co Noble Riesling
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Yering Station Degustation Wine Dinner
Pello just recently held a special degustation wine dinner in conjunction with award winning winery, Yering Station, on Tuesday September 26 2006.
The evening showcased Yering Station's finest new releases including the 2003 Reserve Pinot Noir and the 2000 Cabernet Sauvignon.
Thomas Johns created a tantalising menu to complement the outstanding portfolio of wines.
- Yering Station Wine Dinner Menu
- Amuse Bouche - Tuna, Smoked Eggplant, Cuttlefish & Caviar
2001 Yarrabank Cuvee
- Kingfish Carpaccio, Confit Octopus & Blood Orange Jelly
2005 Yering Stations ‘MVR’ Marsanne Rousanne Viognier
- Roast Rabbit Saddle, Leg Cigar, Marron Tail, Pea Puree & Baby Turnips
2005 Yering Station Chardonnay
- Galantine of Squab, Quail & Foie Gras, Pear, Pickled Celery & Walnuts
2003 Yering Station Reserve Pinot Noir
- Roast Pork Loin, Neck Raviolo, Whitebeans, Crackling & Boudin Noir
2000 Yering Station Reserve Cabernet Sauvignon
- Coffee Rolled Venison, Parsnip & Bitter Chocolate Foam, Sauerkraut & Barberries
2003 Yering Station Reserve Shiraz Viognier
- Pre-Dessert
- Baked Pear, Ginger & Hazelnut Praline, Mille Feuille w Honeycomb Ice-cream
2001 Yering Station Reserve Botrytis Pinot Gris
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Torbreck Degustation Wine Dinner
Pello's degustation wine dinner in association with cult Barossa Valley Wineries, Torbreck Vintners was held on Tuesday March 28 2006.
The evening showcased a wonderful selection of classics such as The Steading 2003 and their flagship wine, ‘RunRig’ and was also the first public showing for Torbreck’s exceptional new releases such as the Marsanne/Roussanne 2005, Saignee Rose 2005 and Les Amis 2004.
Dave Powell, founder, managing director & chief winemaker, led diners on this palate seducingjourney.
Thomas Johns created a sublime array of courses to complement this exciting portfolio of wines.
- Torbreck Vintners Wine Dinner Menu
- Scallop & Tuna Tartare w Caviar
2005 Torbreck Marsanne/Roussanne
- Confit Ocean Trout, Green Gazpacho Sorbet, Beetroot Compote, Orange & Fennel Jelly
2005 Saignèe Rose
- Ballontine of Quail, Pancetta, Chestnut Mushroom Risotto
2003 Torbreck Steading
- Panfried Kingfish, Porkbelly, Lentils & Baby Beets
2004 Torbreck Les Amis
- Duck & Foie Gras Raviolo, White Onion Puree & Coffee Armagnac Veloute
2004 Torbreck Struie
- Roast Venison, Parsnip & Hazelnut Puree & Barberries
2003 Torbreck Runrig
- Pre-Dessert of Fruit Salad & Yoghurt
- Banana ‘Eton Mess' & Chocolate Sorbet
2004 Torbreck The Bothie
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