Re: Schedule
I can now advise of more details.
Following lengthy discussions, and the growing numbers associated with events, the Saturday bar and dinner choice has been chosen, and it’s Videre, at Royal Pines Resort.
Now I know this may seem like an 'easy' choice for me, but it wasn’t. I tried as best I could to look elsewhere and not choose a 'local' venue to me, so as not to seem biased. But the reality was that as numbers increased, and people spoke about not wanting buffets (and I’m not attacking anyone here), venues became harder to source. One venue I was very interested in at one stage suggested a $40 a person minimum spend on drinks. So it was a tough choice.
That said, I spoke to Videre only recently and they blew me away with what they were willing to do to look after our event. While I don’t the actual menu for our event (as we’re in Winter, and the eventual menu will be for Spring), I have chosen Videre for their views of the Gold Coast, and their excellent current menus, which I’ll list below.
Obviously, specific dietary requirements can be taken into account, such as for those who don’t like fish, those who are vegetarian, and hopefully (and I will confirm), those with nut allergies.
Note: This will change.
Five course degustation: $78.5
Roast Pork Belly Infused with Fennel Pollen:
Black olive oil, Dijon, green apple, mint
Pave of Petuna Ocean Trout:
Tomato and rosemary fondue, artichoke, mussels, brown butter and Indian spices
Palate Cleanser
Peppered Rare Seared Mandagery Creek Venison:
Curried pumpkin puree, beetroot spatzle, coriander cashew pesto
Le dauphin Triple Cream Brie:
Toasted muesli crumble, quince paste
(Rhone-Alpes France, ripening to a deliciously unctuous soft texture. Made from local cow’s milk, it’s silky texture is created using a unique combination ultra-filtration techniques, slow overnight lactic fermentation and careful selection of traditional surface moulds)
Flambéed Ducasse Banana:
Peanut butter powder, chocolate soil, popcorn sorbet, amaretto gelee ***
Seven course degustation: $99.5
Roast White Scallops:
Carrot puree, vanilla, butternut, bacon, caper and raisin dressing ***
Cauliflower Cream:
Quail eggs, Sage dauphine, cauliflower beignets, truffle
Jindi Sapphire Blue:
Date French toast, black grape juice, spiced walnut, carbonated ewe’s milk
Line Caught Fish of the Day:
Fennel sauerkraut, diver scallop ravioli, lacquered carrots, sauce nero
Palate Cleanser
Charcoal Roast White Pyrenees Lamb Rump:
Potato and aubergine “cannelloni”, osso bucco, fine ratatouille
Pyengana Cloth Wrapped Cheddar:
Piccalilli pickles, toasted oat and coconut crumble, golden shallot
Flambéed Ducasse Banana:
Peanut butter powder, chocolate soil, popcorn sorbet, amaretto gelee ***
*** This denotes Gueridon service at the table (prepared in front of you).
So I put it to you, would a 5 or 7 course menu be more appropriate, bearing in mind drinks will be extra (they have an impressive cellar list), and drinks packages are available too.
Also, I’d like to start firming up numbers now, so if you’re going to say what you’d prefer, please also be interested in confirming your attendance.
Thanks!
