Sammy’s on the Marina are once again bringing the vines to the sea with their series of wine degustation dinners with seaside views, which focus on showcasing South Australia’s finest seafood and supporting local winemakers.
On Thursday 6 June, Sammy’s on the Marina prepared a sumptuous five-course degustation to pair with a broad variety of wines from The Wilson Vineyard in the Clare Valley wine region of South Australia.
The Wilson Vineyard‘s resident winemaker Daniel Wilson spoke to guests between each course about the traditional winemaking techniques that go into creating the unique tasting notes behind each variety of wine, ensuring the experience was just as educational as it was mouth-watering.
Coffin Bay Oysters
Florentine Oysters (2) & Natural Oysters (2)
Starting the evening with a taste of the ocean, guests were welcomed with a serving of four Coffin Bay Oysters nestled atop a bed of aromatic white sea salt. Two varieties were on offer to satisfy everyone’s tastebuds and oyster tolerances. For the oyster connoisseurs, the Natural Oysters remained virtually untouched to be enjoyed in their most raw, natural form. For those who are still dipping their toes into the wide world of oysters, the Florentine Oysters were cooked to perfection and coated in a creamy cheese and spinach infused Florentine sauce.
Accompanying Wine: Wilson Vineyard ‘Polish Hill River’ Riesling
Spiced Buttermilk Barramundi
Adding an Indian twist to a South Asian and northern Australian delicacy, this dish was just as pleasing on the tongue as it was on the eye. A generous serving of tender white Barramundi with a hint of spiced buttermilk sat atop a bed of lightly curried lentils, all of which was cradled by a crispy pappadum.
Accompanying Wine: Wilson ‘Watervale’ Riesling
King George Whiting
Prepare to have your tastebuds transported across the Mediterranean with this aesthetically pleasing crowd favourite. Underneath a layer of crispy filo pastry, a strip of caramelized bacon and a leaf of spinach awaited a tender morsel of King George Whiting, it’s softness contrasting the crunch of the outer layers. A deliciously decadent garlic cream sauce oozed out from every pore, soaking up into the pastry and whiting. Sitting atop a drizzle of reduced balsamic lay a miniature pyramid of textures, consisting of melt-in-your-mouth warm pearl couscous and refreshing Mediterranean vegetables.
Accompanying Wine: Wilson ‘DJW’ Riesling
Angus Scotch Fillet
No winter wine dinner is complete without a hearty serving of comfort food. Steeped in a flavoursome red wine infused jus was a thick slab of Angus Scotch Fillet, which was perfectly pink inside yet a warm brown tone on the outside. A soft and fluffy bed of confit garlic potato soaked up the red wine jus and steak juices, whilst baby carrot, broccolini, mushroom and baby beetroot added a sweet crunch to the dish.
Accompanying Wines: Wilson ‘Pepperstone’ Shiraz and Wilson ‘Stonecraft’ Cabernet Sauvignon
To end the evening on a sweet yet light note, guests were treated to a platter of three varieties of cheese, crackers, fruit and nuts to graze upon whilst they polished off what was left of their extensive wine tastings throughout the night. Listed on the menu was Beston’s Cheddar of Murray Bridge, Onkaparinga Blue Cheese and Barossa Artisan Blue, however we were served one blue cheese, cheddar and brie in order to incorporate more variety and appeal to everyone’s tastebuds.
Accompanying Wine: Wilson ‘Handplunge’ Shiraz
Endless amounts of thanks go to the Sammy’s on the Marina team for their generous hospitality, Daniel from The Wilson Vineyard for enlightening us all, and the lovely Anna-Louise from The Marina Pier for having us!
Sammy’s on the Marina // 1/12 Holdfast Promenade, Glenelg