wd~Bentley - Course 8
Lemongrass Mousse with Jackfruit, Brown Sugar and Whole Wheat Sorbet
2009 William Downie Petit Manseng, King Valley Victoria Australia
Matt Daw
wd~Bentley - Course 7
Lamb Loin, Black Garlic Romesco, Soybean, Pickled Garlic Chive
2008 La Violetta ‘La Ciornia’ Shiraz, Great Southern WA Australia
wd~Bentley - Course 6
Cured Venison & Consomme with Salsify, Chestnut & Scallop
2007 AN Negra Vit ‘AN/2’ Callet Montenegro Syrah, Mallorca Spain
wd~Bentley - Course 5
Pork Belly with Wattle, Garlic Milk & Rhubarb
2008 Occhipinti ‘SP68’ Frappato Nero d’Avola, Sicily Italy
I got excited about pork belly and cut into the back piece before taking the photo… Oops!
wd~Bentley - Course 4
Sea Trout, Snow Pea, Fried Taro, Cherry-Black Bean
1999 Leroy Bourgogne Chardonnay, Burgundy France
wd~Bentley - Course 3
Mudcrab Roll, Salt ‘n Vinegar Chips, Celery Mayonnaise
2008 Claude Courtois ‘Les Cailloux du Paradis’ Romorantin, Loire Valley France
This was the wine of the night… I don’t tend to like oxidative whites but those notes are so well integrated in this wine. Will keep an eye out for it when I get home.
wd~Bentley - Course 2
Scrambled Egg Ravioli, Charred Avocado, Kingfish
2008 Zind Humbrecht Riesling, Alsace France
wd~Bentley - Course 1
Octopus, Black Olive & Cucumber
NV Genevat Cremant de Jura ‘La Combe’, Jura France
wd~Bentley
Last night, I took in the 9 course “wd~Bentley” tasting menu, a collaboration between NYC-based wd~50 and the Bentley. The food, wine pairings and service were all excellent. Menu/pics to follow.
I’m hoping to get back to the Bentley on Thursday night when their regular menu returns. I do love restaurants with amazing food and wine in a relaxed/casual environment.
Sepia’s Spring Set Menu - Course 4
“Chocolate Forest” Soft Chocolate, Lavender Cream, Sour Cherry Sorbet, Licorice
