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Hollick Wines & Blue Angel Degustation Dinner
Wednesday, 18th April, 2007
Amuse bouche
Freshly shucked Coffin Bay oysters
with Jalapeno-lime “hot ice”
Hollick NV Pinot Noir Chardonnay
First course
Hiramasa kingfish sashimi
wasabi cress, toasted hazelnuts and goats cheese coulis
2006 Hollick Sauvignon Blanc Semillon (Coonawarra, SA)
Second course
Saffron linguini with local spanner crab
salmon pearls and bisque
2005 Hollick Reserve Chardonnay (Coonawarra, SA)
Third course
Porcini stuffed Bendele farm duck
with peas a la Francaise
2003 Hollick Shiraz (Wrattonbully)
Fourth course
Char-grilled Tasmanian Black Angus sirloin
caramelised parsnips, cauliflower puree
Banyuls reduction
2001 Hollick Ravenswood Cabernet Sauvignon (Coonawarra, SA)
Cheese
Tasting plate of Gympie farm cheese with oat cakes
Dessert
Valrhona chocolate tart, burnt orange, cr¸me fraiche ice cream and orange dust
2005 Hollick The Nectar
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