Moss Wood 2013 Cabernet Sauvignon release dinner at Rockpool Bar & Grill Sydney – Tuesday 26th April, 2016
The Moss Wood 2013 Cabernet Sauvignon will be introduced at a series of dinners and tastings throughout Australia in April. Included in these events will be our current and rare, specially selected old vintages.
Our dinners will not take the traditional ‘wine & food’ matching format but rather we have arranged with the restaurants for you to book directly with them, for as many of your friends & family as you like, at the time you prefer. We look forward to meeting you at your table, for a short time during the evening, sharing our knowledge of the vintage & each wine whilst you enjoy a three course dinner specially created by each restaurant.
Rockpool Bar & Grill Sydney – Tuesday 26th April, 2016
$225 per person including wine – bookings essential
Please contact Tori Costa for reservations and pre payment:
Tel: +61 2 8078 1803 // Email: toriC@rockpoolgroup.com
Address: 66 Hunter St, Sydney
You will have the opportunity to purchase wine at each event. All wine ordered on the day will be delivered to your preferred address free of charge. There will be orders forms on your table.
Wine list:
On Arrival: Moss Wood 2015 Semillon,
Entree: Moss Wood 2014 Chardonnay,
Moss Wood 2014 Pinot Noir and a Moss Wood 2008 Pinot Noir,
Main Course: Moss Wood 2013 Cabernet Sauvignon and Moss Wood 2008 Cabernet Sauvignon
Dessert: Moss Wood Ribbon Vale 2012 Botrytis Semillon Sauvignon Blanc
Menu
Entree
Roasted Baby Beetroot Salad with Pistachio, Sheep’s Curd and Mint
Charcoal Roast King Prawns, Split and Marinated
Tuna Tartare with Moroccan Eggplant Salad and Cumin Mayonnaise
Parma Prosciutto with Pear, Parmesan and Aged Balsamic
Main
Pumpkin Kibbeh with Chickpeas, Spinach, Garlic Yogurt and Pickles
Charcoal Roasted Market Fish with Mussel and Saffron Sauce
Milly Hill Lamb Chops and Cutlets with Traditional Mint Jelly
Wood Fire Grilled Grass Fed Fillet with Modern Béarnaise
(Cooked Medium Rare)
Sides
Boiled Mixed Greens with Olive Oil and Lemon
Potato and Cabbage Gratin
Charcoal Roasted Pumpkin and Sweet Potato with Garlic Yogurt
Dessert
Catherine’s Passionfruit Pavlova
Poached Pear, Cinnamon and Poire William Bombe
Chocolate and Honey Mousse with Anzac Biscuit Crumb and Fresh Honeycomb
Cheese Selection
Coffee & Tea
