Where:
Seafood Express by Claypots 83 Fitzroy Street St Kilda , VIC 3182 Australia |
When:
2017-04-21 19:00:002017-04-21 22:30:00
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Ticket Information
Type
Price
Booking Fee
Quantity
Spectacular Seafood Wine Dinner
Claypots Seafood Express
$109.00
$3.99
Claypots Seafood Express
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Indulge in a Spectacular Seafood Dinner at Seafood Express by Claypots. If you love seafood, and seriously good wine (of course), sign up for a sumptuous Friday night dinner at Seafood Express by Claypots. Partake in a 5 course culinary masterpiece, with each course expertly matched to mouth watering wine. Wine Expert Jenny Polack will be your host and guide you through each of the tastings. Jenny has over 30 years experience in all facets of the wine industry. She is the first Australian to complete the International Master of Science in Wine Management & teaches the world renown WSET wine course. Come and experience this special dinner. With an elegant 5-course meal and 10 unforgettable wine pairings, The only winner is YOU. Each course has been carefully selected to match each wine. WHAT: Spectacular Seafood Wine Dinner WHEN: Friday 21 April from 7pm to 10.30pm WHERE: Seafood Express by Claypots, 83 Fitzroy Street, St Kilda PRICE: Just $109 per person. Book your spot as soon as possible. This is your opportunity to experience Claypot’s seafood menu as well as enjoying 10 boutique wines from around the world. Menu On Arrival Joseph Cattin Cremant NV D'Alsace Brut Sparkling Wine (Alsace, France) Course 1 Coffin Bay oysters (natural) – 4 oysters The perfect way to start a perfect seafood dinner matched with 2014 Domaine de la Vinconniere Muscadet Sevre & Main (France) 2016 Tyrrell's Hunter Valley Semillon (Hunter Valley, NSW) Course 2 Two skewers: 1 x South Australian Octopus Shashlik 1 x Victorian cuttlefish with olive oil chilli and squid ink A chef-prepared selection sure to awaken your taste buds. matched with 2014 Grand Vitae 42 Degrees Pinot Grigio IGT (Italy) 2016 Sherwood Estate 'Stoney Range' Pinot Gris (Waipara Valley,NZ) Course 3 Sambal stingray baked with lemongrass, ginger and served with silverbeet It’s why customers keep coming back. matched with 2016 Knee Deep Sauvignon Blanc (Margaret River, WA) 2015 Alpha Estate Wild Ferment Fume Blanc (Florina, Greece) Course 4 Braised Eden Trevally with couscous, pickled thyme, harissa and chermoula Crushed potatoes with sherry vinegar and fermented black garlic Claypot’s Greek salad with horseradish dressing and olive jam matched with 2013 Corte Seresina Soave Classico (Italy) 2015 Alpha Estate Assyrtiko (Florina, Greece) Course 5 Quinoa pudding with turmeric A perfect end to a perfect dinner matched with 2010 Kellermeister Eiswein (Barossa, SA) To be part of this special dinner YOU MUST RESERVE YOUR SEAT NOW! |
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