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©2018-19 Your Hunter Valley Magazine. Created by WCP Media. 2/216 Pacific Hwy CHARLESTOWN NSW 2290  PH +61 2 4943 2888

An Epicurean Expedition of Epic Proportions!

 

 Ocean to Paddock is RidgeView’s signature Winemaker’s Dinner and a firm favourite on the annual Hunter Valley Wine & Food Festival calendar.

Boasting produce from the onsite kitchen garden (which has once again won awards at the recent Sydney Royal Easter Show) and other local delights, the Ocean to Paddock dinner at RidgeView Restaurant on Saturday 23 June will take diners on a gastronomic journey.

 

Be transported up the Valley from the ocean to the paddock by this delicious 7-course degustation dinner with perfectly matched RidgeView wines.

 

Promising to be the ultimate gourmet experience, Executive Chef Donna Hollis and Winemaker Darren Scott have developed seven amazing dishes with a range of distinct flavours, all paired with a selection of award-winning RidgeView wines.

 

The result is an incredible dining opportunity which will, as in the past, be a “sell out.”

 

The epicurean journey begins at the ocean with delectable delights such as Sashimi with RidgeView verjuice, fennel and crisp apple (paired with the delightful 2005 Semillon) and Szechuan dusted squid, rocket dressed in lemon aioli and a caramelised lemon wedge (with the 2017 Pinot Gris).

 

The underwater adventure continues for a little longer with sauteed local prawns, tomato basil bisque, labna and confit garlic couscous served with fresh Ridge herbs and the 2017 “Impressions” Chardonnay.

 

Put on your hiking boots as we move away from our sandy shores to trek the valley and enjoy the fourth course – a roulade of chicken,spinach, Binnorie fetta and sun-dried tomato with RidgeView balsamic caramelised onion, pumpkin and salsa verde and the always surprising 2015 Chambourcin.

 

Well and truly grounded now – the fifth course is prosciutto wrapped portobello mushroom, and lamb back strap with asparagus, potato puree and chive crème.

 

This course is paired perfectly with the 2015 “Impressions” Cabernet Sauvignon and followed by the butter baked Lochinvar beef tenderloin with spinach puree, blistered Ridge cherry tomatoes, kipfler potato and port jus matched with the award-winning 2016 “Generations” Reserve Shiraz.

 

The grand finale of this epicurean expedition is a baked vanilla beancustard pie with macerated seasonal berries and mint syrup, and of course, this delicious dessert is perfectly paired with the 2015 “Sweet Tooth” Late Harvest Viognier.

 

Tickets are $125 per person and include a 7-course degustation dinner with RidgeView’s single estate wines matched to the menu by owner and winemaker, Darren Scott.

 

Bookings are essential with payment upon booking. Canapes and bubbles to commence at 6pm with the first course to be served from 6:30pm, call 6574 7332 or email dine@ridgeview.com.au to book. ■

 

 

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