We drove to Birregurra today to experience the talents of Dan Hunter, what a treat! Named # 87 in the 2015 World's Best Restaurants and No 4 in Australia. Food and service both outstanding and deserving of these accolades.
There were 16 different creations we consumed over 4 hours to matched wines. We started off with a burnt pretzel with treacle and pork and Otway shiitake with charred eggplant. Served with a Dainton Family Brewers 'Red Eye Rye' from Bendigo, Victoria.
Brook trout roe and nut butter crisp, and potato and eel sandwich.
Iced oyster and beef tendon and mountain pepper. Not a fan of the oyster but we decided to give it a go and we were glad we did, it was one of the highlights. The oyster shell contained a creamy ice cream, flavoured with the juice from the oyster shell. The oyster itself dehydrated and then turned into powder. Now that is how I like my oysters. Served with 2011 Blake Estate 'Blanc de Noir' from Deans Marsh, Victoria.
So now that the starters are out the way.....next was crayfish and burnt potatoes, flathead roe, milk & mustard. Served with a 2013 Chikuma Nishiki 'Kizan' Junmai Ginjo Nama Genshu from Nagano Japan.
Eggyolk, celeriac and Jerusalem artichoke, sauce of comte amontillado. Served with a 2014 The Story 'Westgate Vineyard Blanc' MRV, Grampians Victoria.
Warm ricotta and nettle, roasted chicken and brassicas. Served with 2013 Stephane & Benedicte Tissot 'Patchwork' Chardonnay, Jura France.
Hapuku and lardo, walnut and butter braised turnip. Served with 2006 Crawford River 'Museum Release' Riesling, Henty Victoria.
Wessex saddleback and barbecued carrot, fermented roots and dried coriander. Served with 2010 Cobaw Ridge Lagrein from the Macedon Ranges, Victoria.
Wild mushrooms and pasture raised wagyu, buckwheat and black garlic. Served with 15yr Henriques & Henriques 'Sercial' from Madeira Portugal.
Quince simmered with onions, honey and cultured milk. Served with 2012 Willi Schaefer 'Graacher Himmelreich' Spatlese Riesling from Mosel Germany.
My favourite dish, parsnip and apple. Served with 2004 Domaine des Baumard 'Cuvee de Paon' from Coteaux du Layon, France.
Lastly a rhubarb and pistachio, blood and preserved blackberry ball. There was as well house made sourdough bread made in a wood fire oven and Jersey milk butter!