10 Feb 2015

The Peak Restaurant

Lets Start with yum, yummy, YUMMO!!

Dinning in the restaurant you work at, makes it more exiting to try things you always see being cooked. Not only is it a one Chefs Hat restaurant it is the Highest None Alpine Lodge Restaurant in Australia and a place we will always call home. 
Knowing we didn't have to drive,  E and I choose to have the wine paring with dinner.  It crazy to think we have never done this before, We always get a bottle of wine but trying different kinds of wine specially because they go with your dish - IS CRAZY GOOD!

This is the menu I want to keep in My Online Memory Box

Sashimi of Yellowfin Tuna, Pickles, Avocado, Soy
Gentil "Hugel", Blend
2011, FRA
Squid, Fungi, Dashi, Seaweed
Cape Mentelle, Sauvignon Blanc Semilon, 
2012, WA
Snapper, Cauliflower Ferment, Radish, Chilli Consomme
Philip Shaw No11, Chardonnay, 
2012 NSW
Pork Jowel, Plum Caramel, Brassica
Tarrawarra, Pinot Noir,
2012, VIC
Lamb Rump, Pumpkin, Kales, Yuzo-Miso
Primo Estate, Shiraz Sangiovese,
2012, SA

Vietnamese Mint, Blueberry

Chocolate, Caramel, Popcorn, Honeycomb
Vasse Felix, Cane Cut,
2011, WA

If I can suggest something worth trying in a restaurant is to have or ask for the wine pairing with you meal. You won't forget it.

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