What do you think about Salt grill & Sky bar Presents One-Night-Only Exclusive Wine Dinner Thur 23 May 2019?

For an exclusive one-night-only affair happening on Thursday 23 May 2019, Salt grill & Sky bar and Indigo Wine Co will present a wine dinner featuring winemaker Dave Powell.

Dave Powell is half of the father-and-son team behind the highly acclaimed winery, Powell & Son (Australia). Experience the best of Australian produce as Dave Powell joins Australian born and bred Head Chef Jake Kowalewski of Salt grill & Sky bar to bring diners a hand-picked five-course menu of food and wine paired to perfection.

Expect an extraordinary evening of exquisite dishes featuring only the freshest Australian ingredients; starting with the sustainably harvested Geraldton Kingfish with Yarra Valley salmon pearl, avocado cream, white soy, and herb oil, paired with the Powell & Son Eden Valley Riesling 2018. Taking the centre of the menu is the highly sought after Westholme Wagyu Tongue & Cheek Raviolo with oyster and soy broth, and shiso.

The indulgent dish is paired with the Powell & Son Barossa Valley GSM Blend 2016. Diners will also be treated to the Amelia Park Free-Range Lamb Rack with sumac, babaganoush, verde and olive, paired with Powell & Son Barossa & Eden Valley Shiraz 2016. The Powell & Son wine dinner presented by Salt grill & Sky bar and Indigo Wine Co is priced at $180 nett per person for the five-course wine dinner.

Powell & Son wines are sourced from various vineyard sites throughout the Barossa and Eden Valleys. Callum and Dave Powell employ traditional, minimalist winemaking techniques to produce a wine that speaks of the place that it was grown.

Their inspiration for winemaking having its roots in France’s Rhone Valley, Powell & Son red wines are made from the classic Rhone varietals: Shiraz, Grenache and Mataro and its whites: Roussanne, Marsanne as well as Eden Valley Riesling.

The Powell philosophy is that a great wine is made in the vineyard and so Callum and Dave work the vineyards they use on their own in the Winter and Spring seasons, then in Autumn pick the fruit and vinify using old concrete ferment vats and basket pressing – producing unique and expressive wines from their most prized vineyards throughout the Barossa.

 

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