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Australia Dinner

Bailliage of Australia
Perth, September 10, 2021

At the Boola Bardip Museum
" The evening had a feeling of an elegant epoch "

An aquatic theme underlined our unique venue and menu for a spring repast in Western Australia’s recently renovated State museum. The museum’s Aboriginal name, Boola Bardip, translates to mean ‘many stories’. Much evidence of this was discovered in the showcased exhibits around the seven tables in the voluminous Hackett Hall.

Towering above us all was a 24m skeleton of ‘Otto’ a Blue Whale. This example of the largest creature to have ever existed was enhanced and captivated by blue lighting above and a menu below focusing on delicacies from the seas, rivers and oceans.

The evening commenced with champagne to accompany a trio of oysters served as canapés which were much sought after due to their magnificent contrasts:
- Oysters Natural
- Oysters Kilpatrick
- Oysters Rockefeller

After a welcome to a number of new guests and members by our Thurston Saulsman, the toast to the Chaîne and our values was given by yours truly as Vice-Chargé de Presse.

Our first course was a much-anticipated delicacy of red caviar from ocean Tasmanian salmon, similar in taste and size as that produced by the Osetra sturgeon. Chilled Beluga Vodka made it an authentic ‘Russian’ experience as the caviar’s unique taste and size caused them to pop in our mouths. Many stories of members’ experiences of exclusive caviars in different settings ‘popped’ up in table discussions.

Ocean specialities then followed before a tantalising dessert and accompanying complex botrytis style dessert wine. [Ed. Noble One - an Australian icon, made from very sweet and concentrated Semillon grapes.]

Grilled Abrolhos Islands scallops
cucumber, Yuzu beurre blanc, parsley oil, puffed black rice
Leeuwin ‘Art Series’ Riesling - Margaret River

Crispy-skinned Barramundi
baked scallions, hazelnut butter, sea vegetables, Ponzu
Fire Gulley Cabernet/Merlot - Margaret River

Strawberry mille feuille
quinoa ice cream, pistachio butter, white chocolate crumb
De Bortoli ‘Noble One’ - New South Wales

The evening had a feeling of an elegant epoch, with Otto having been washed ashore nearby in 1897 and a museum originally from a similar era, now both beautifully restored and presented for us to luxuriate in culinary heaven beneath.

Vive la Chaîne!

Keith Swailes
Vice-Chargé de Presse

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