Mercer’s Restaurant - Eltham

Stephen (chef and joint owner with wife Ute) and Alison (restaurant manager) selected Patrick of Coonawarra as they have had several of his wines on the list before and there was a good range of wines to work with. Winemaker Patrick Tocaciu was more than willing to take part given that the event preceded Melbourne Cup, enabling Pat to catch up with fellow horse racing contacts!

This event is an annual one for the Mercer’s calendar and guests generally book when they leave the event, for the following year. For this reason I knew we would be in for a good night, and with a seven course degustation I knew it would not be an early night.

Guests arrived promptly at 7pm and by 7:15pm we were under way, starting with an appetiser and a glass of Patrick Sparkling Shiraz 2004. The menu then ran something like this:

Tempura fried salmon tartare with a minced prawn, green papaya salad & wasabi bubbles

Patrick Riesling 2008 (Wrattonbully)

Hand crafted Milawa goats cheese fried in a polenta crust with beetroot relish, spiced honey pears and walnut crumble

Patrick Sauvignon Blanc 2008 (Wrattonbully)

Consommé of West Australian Marron with a truffle royale

Patrick Cabernet Rose 2008 (Coonawarra)

Carpaccio of beef fillet with chocolate-balsamic jelly, hazelnut coulis and aged Gouda

Patrick Shiraz 2005 (Wrattonbully)

Saddle of lamb with a roasted shallot & garlic farce, spring vegetables & rosemary fried chat potatoes

Patrick Home Block Cabernet Sauvignon 2006 (Coonawarra)

Patrick Reserve Cabernet Sauvignon 2002 (Coonawarra)

Vanilla panna cotta with strawberry gelee, cinnamon cream and rhubarb sorbet

Patrick ‘Jessie’ Botrytis Semillon 2006 (Coonawarra)

My notes tell me that we finished with coffee and petit fours however by that stage of the evening there was no room at the inn for more food and I was enjoying meeting several of the loyal customers of Mercers who see this event as one of the highlights of the year.

The flagship dish for me was the consommé paired with the Patrick Rose 2008. The dish was served in an oval glass (think tiny bowl) and presented with layers of flavour and colour. Both the flavour and texture of this dish was simply stunning and a credit to the patience of the team in the kitchen to prepare this. All food and wine pairings worked well, bringing harmony to each experience.

For so many guests (just shy of 70) and so many courses (not to mention wines and glasses) the evening flowed like clock-work. Alison co-ordinated a great event in the restaurant and Stephen worked his magic in the kitchen. Prior to my departure I witnessed first-hand guest after guest booking in for the same event next year.

Having made it through all the courses and experiencing the dessert (unlike my last dining experience, see review on 12/11/2009) I thought I had covered all bases, but I have since found out that this is not the case. I caught up with a regular customer the following week to deliver some Patrick wine purchased at the dinner to be informed that unless I have sampled ‘Le Grand Dessert for two’ I have not lived.

So with that advice I have taken on the mission of doing just that and warned Alison that between now and Christmas I will book in for the dessert experience! Should you be tempted I suggest you book for a dinner (Wednesday to Sunday) or lunch (Thursday, Friday and Sunday), and if the pre-Melbourne cup event appeals you will need to book this year.

Thank you to all at Mercer’s Restaurant for a truly delightful degustation!

As an awarded One Chef Hat restaurant, Mercer’s offers excellent food, wine, ambience and personality without the fanfare. A definite must to experience and one to add to the ‘recommended list’.