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Wednesday 21st May 2014
6:30pm arrival with beer and cocktail - 7pm start
Tickets: $120.00
Syracuse Restaurant & Wine Bar Reimagines American Cuisine
Melbourne is awash with burgers, fries and crispy cream, but Syracuse Restaurant & Wine Bar is set to explore the other side of American cuisine in a unique American wine dinner on Wednesday 21st of May. Syracuse Head Chef, Hugh Sanderson and Sommelier Patrick Berry, will present American cuisine into six courses, matched carefully with wines from California and Oregon sourced by Steven Naughton from Pinot Now.
For 14 years, Steven, proprietor of Pinot Now, has hand-selected outstanding wines from Oregon and California for shipping to Australia. As a regular visitor to the wine regions in both states, Naughton has kicked the dirt in many of the USA’s celebrated vineyards and has built close relationships with some of the country’s most respected and talented vignerons and winemakers.
Patrick believes that American Wines will be the next big thing to take off. Once perceived as expensive, the increased quality and affordability of American wines in Australia makes them sought after. California and Oregon are renowned regions in the USA, the 2004 movie "Sideways" was set in California's St Barbara County and the sequel "Vertical" was set in Oregon's famous Willamette Valley. A distinctive feature of many American wines is that they are aged in American oak while Australian and most other varieties are aged in French oak.
Hugh believes that beyond the standard fries and burgers scene, few Melbourne restaurants truly explore the scope and potential of American cuisine. He aims to play on the American dishes that we hear about and see on TV, showcasing his liberal interpretation of American dishes. Turducken will feature on the menu, transformed by Sanderson’s creativity to the Quaspatchen: a Quail in a Spatchcock in a Chicken. Another innovation to feature on the menu is the Key Lime Pie, transformed to a Kiwi Lime Pie.
Menu
Fried soft shell crab po’ boy, baguette, pickled beetroot, avocado, watercress
Chehalem Three Vineyard Riesling 2012
‘Shrimp’ and Grits, Soft polenta, corn kernels, smoked pork loin, popcorn
Byron Santa Barbara Chardonnay 2012
Quaspatchen, Quail in a Spatchcock in a Chicken, ranch dressing, corn bread crumbs, ‘Canadian’ bacon
Evesham Wood Willamette Valley Pinot Noir 2012
Smoked beef brisket, Dill pickles, soubise, pickled mustard seeds, curly fries, gravy
Elk Cove Willamette Valley Pinot Noir 2012
Cheddar cheese-in a can, savoury sablé, shaved radish
Edmeades Mendocino County Zinfandel 2011
Kiwi-lime pie, Lime curd tart, kiwi sorbet, toasted meringue, fresh kiwi fruit, granola
Syracuse Hard Lemonade
Wednesday 21st May 2014
6:30pm arrival with beer and cocktail - 7pm start
Tickets: $120.00
Bookings: [email protected] or phone (03) 9670 1777
Syracuse Restaurant & Wine Bar
23 Bank Place Melbourne VIC 3000
www.syracuserestaurant.com.au
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