Sea Views With Sammy’s and Seppeltsfield Degustation Dinner | Tasting Australia

Tasting Australia took a trip all the way from the vines to the seaside as Sammy’s on the Marina played host to the Sea Views With Sammy’s and Seppeltsfield Degustation Dinner.

Sammy’s on The Marina teamed up with highly renowned Barossa Valley winery Seppeltsfield to create a five course degustation dinner accompanied by seven perfectly paired varieties of wines.

As the sun began to set on a balmy Thursday evening, guests flocked to The Marina Pier along the Glenelg foreshore for an evening of sips and seafood by the seaside at Sammy’s on The Marina, also known as the best seafood restaurant in Glenelg.


South Australian Snapper with Coconut Ceviche Nachos, Onion, Carrot, Tomato & Onion

On arrival, guests were greeted with a glass of Il Fiore DOC Prosecco which exuded a fruity and floral aroma with hints of ripe golden apple and small mountain flowers. Accompanying this drop was the South Australian snapper served in a coconut ceviche, which was tender enough to almost melt in your mouth. The golden nachos offered a satisfying crunch to contrast the soft texture of the snapper. Perched delicately on top of a bed of lettuce, the dish was topped with orange fish roe, onion, carrot, tomato and edible violets to add a colourful touch to the summery dish.


Coffin Bay Oysters with Avocado, Capsicum, Red & Spring Onion, Coriander, Lemon, Chilli and Caviar

Served on a bed of decorative sea salt were three fresh oysters locally sourced from Coffin Bay along the Eyre Peninsula. Each oyster came topped with a cool, fresh concoction consisting of avocado, red capsicum, red and spring onion, coriander, lemon and the slightest hint of chilli. A touch of caviar was also present amongst the oyster toppings, which added a slight saltiness to the zesty mixture. The topping complemented the oyster meat impeccably, and even won the non-seafood lovers over! This dish was paired with the Seppeltsfield ‘Village’ Riesling Eden Valley, which released aromas of freshly cut pink lady apple, citrus zest, lemon and florals.


Smoked Ocean Trout with Waldorf Salad and a Salsa Verde

Nestled inside a humongous lettuce leaf was a generous serving of ocean trout, which had been smoked to perfection for each tender morsel to practically fall apart in your mouth. A refreshing Waldorf salad lay at the bottom of the lettuce leaf, which offered a creamy contrast to the smokiness of the trout. Decorated with dollops of salsa verde on the side, this dish was a perfectly wrapped parcel of mouth-watering perfection. Paired with the Seppeltsfield ‘Village’ Granache Barossa Valley, the hints of cherry, cranberry and middle eastern spices complemented the crisp freshness of the salad.


Rosemary Crumbed SA Lamb Rack with Confit Garlic Potato, Baby Beetroot, Mushroom and Baby Carrots with Red Wine Jus

Who doesn’t love lamb with roast veggies? This dish is sure to be the perfect hearty winter warmer for the cooler months that lie just around the corner. A South Australian sourced lamb rack coated in a rosemary infused crumb was the real showstopper of the dish, being crunchy on the outside to reveal the pink, tender meat inside. Served with a fluffy cloud of confit garlic mashed potato, baby beetroot, mushroom and baby carrots, the dish was steeped in a red wine jus that was rich, decadent and worthy of licking the plate clean! This dish was made to be paired with a winter red, and the Seppeltsfield ‘Village’  Shiraz Barossa Valley went hand in hand with this hearty dish.


Chocolate Brownie (GF) Served with Vanilla Ice Cream and Warm Chocolate Fudge

No degustation dinner is complete without dessert! A gluten free chocolate brownie topped with a drizzle of warm chocolate fudge sauce was complemented by a scoop of vanilla ice cream. Topped with a decorative lattice of pink ruby white chocolate, icing sugar and fresh strawberries, this dish satisfied every sweet tooth’s cravings! Accompanying this dessert were three different variations of the Seppeltsfield Para Tawny Port: the Para Grand which had a ten year average blend age, the Rare with a blend average of eighteen years, and the 1998 Vintage also known as the Twenty One Years Old Tawny.


Offering truly breathtaking 270-degree views of Glenelg’s crown jewel that is the Marina Pier, impeccable fine dining service and locally-sourced seafood paired perfectly with a variety of wines, Sammy’s on the Marina provides an unforgettable dining experience like no other.

Endless amounts of thanks goes out to the ever so lovely Anna-Louise from JLL for inviting us and Pervez from Sammy’s on the Marina for his generous hospitality.


Catch you at another cafe,

Tayla x


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