A truly magnificent evening was had by all at the inaugural Palladian Dinner. Chef Hadleigh Troy cooked the most sublime five course meal, and the Palladian and Parterre wines complemented each dish beautifully. Hadleigh won Chef of the Year and Best Fine Dining at his Restaurant Amuse in East Perth.
It was a pleasure and a privilege to share such a special experience with Palladian Wine Club members in our home.
Plans are already underway for another magical evening to share with our Wine Club members in 2020.
Sichuan cured kingfish, avocado salsa and burnt vegetable rice cracker
Billecart Blanc de Blancs
Squid spaghetti, black garlic, dashi broth and garlic chives
2016 and 2013 Parterre Sémillon Sauvignon Blanc
Marron cooked in carrot juice with Geraldton Wax salsa verde and roast carrots
2015 Parterre and 2017 Palladian Chardonnay
Amelia Park lamb with crushed macadamia nuts, charred capsicums, capers and romesco
2013 and 2008 Parterre Cabernet Sauvignon
Roast duck breast with a confit leg cromesquis and blood orange jus finished with gremolata
2015 Palladian Cabernet Sauvignon
Chocolate marquise with rosemary ice cream and passionfruit curd
2018 Ice Pressed Chardonnay