The scallops are perfectly seared and the fishbone crumb adds crunch and texture. Next comes the Pan Seared Sea Scallops with melon, clams, lemongrass, ginger, nasturtium leaves and fishbone crumb paired with 2014 Briar Ridge ‘The Briar’ Vineyard Blend. The dish pairs well with the citrus and grassy notes of the Semillon which has hints of lemongrass and kaffir lime leaves. Delicate flavours of the kingfish are combined with verjus from green apples, Lovedale finger limes, an oyster and tarragon emulsion, yoghurt and wasabi in the form of liquid nitrogen.
The first course brings a spectacular display of Sashimi of Hiramasa Kingfish paired with 2014 Briar Ridge ‘Dairy Hill’ Semillon. But it is the caramelised onion brioche that is the star, and worthy of an encore. Once seated, a selection of bread is offered, sourdough, sesame bread and black garlic and olive oil butter whipped so light that you could eat it with a spoon. Dine with the Dynamic Duo will see chef Troy Rhoades-Brown, 2014 Australian Young Restaurateur of the Year and Gwyn Olsen of Briar Ridge Wines, 2014 Gourmet Traveller Young Winemaker of the Year combine talents to bring a delectable 4 course lunch menu matched with Briar Ridge wines.Īccompanying wines for lunch from Briar RidgeĪt the media preview of the upcoming lunch, canapés which included spicy macarons were served on the verandah overlooking the vines along with a crisp and refreshing 2012 Briar Ridge Sparkling Pinot Noir Chardonnay from Orange. The award winning restaurant by owners Megan and Troy Rhoades-Brown is located at Hungerford Hill wines in Pokolbin and serves world class contemporary cuisine with a focus on regional produce.ĭuring Hunter Valley Wine & Food Month in June, Muse Restaurant is presenting one of the most anticipated events of the festival. Dining at Muse Restaurant in the Hunter Valley, you soon run out of superlatives.
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