Mercers Restaurant - Eltham
Date: Wednesday 27th and Thursday 28th July 2011
Restaurant: Mercer’s Restaurant - Eltham
Address: 732 Main Road, Eltham
Phone: 03 9431 1015
Commentary : Sarah Andrew
It was with much anticipation that I arrived on a cold Wednesday evening to the first of two ‘Alternate Varieties Dinners’ that I would host in conjunction with the staff at Mercer’s Restaurant. Stephen (chef and joint owner with wife Ute) and Alison (restaurant manager) had joined me earlier in the year at a similar dinner and decided that the focus on alternative grape varieties would be fun for the kitchen and customers alike.
Guests arrived promptly at 6:30pm and by 7:00pm we were tucking into appetizers consisting of braised snapper in Asian mussel broth and fried braised pork cheek, black bean puree and tiny pigs ear on top - both paired with a glass of Georges Michel Methode Traditionelle NV Semillon / Sauvignon Blanc (Marlborough). The rest of the menu ran something like this:
Smoked salmon and crab roll with fried goats cheese dumplings and beetroot emulsion
Soumah Savarro Savagnin 2010 (Yarra Valley)
Thomas Vineyard Estate Verdelho 2010 (McLaren Vale)
Crayfish in tomato jelly with gazpacho espuma
Lamont Pinot Gris 2009 (Central Otago, NZ)
Tortellini of Braised veal shank and sweetbread with cauliflower puree and hazelnut jus gras
Hastwell & Lightfoot Tempranillo 2008 (McLaren Vale)
Top Knot Sangiovese 2006 (Heathcote)
Herb crusted beef tenderloin with ox cheek & fennel sausage, red wine glaze & braised winter vegetables
Amietta Shiraz Lagrein 2006 (Moorabool Valley, Geelong)
Citrus almond sponge cake with margarita semifreddo and candied cumquats
Georges Michel Autumn Folly 2008 (Marlborough, NZ)
I believe coffee and madeleines were served at the end of the evening, however I had used all spare capacity to complete every morsel of the degustation, so ended the evening with the citrus almond sponge cake and unique dessert wine that is made in a vin doux naturel style.
With approximately 45 guests taking part each night, over the two nights (mid week in winter), the outcome was very encouraging. I had a great time on both nights and was more than willing to back up for a second night having experienced the culinary delights just 24 hours prior. Events such as these are very popular at Mercer’s Restaurant, so popular in fact that guests usually sign up for the next event when they depart from the night that has just concluded.
I will sign off by saying ‘compliments to the team’ for yet another great dining experience. I thoroughly look forward to my next one!
Cheers Sarah