Colonial Beef Steak Club @ Chophouse

Chophouse (http://www.chophouse.com.au/) and Kingsleys (http://www.kingsleys.com.au/)  (Pacific Restaurant group) run “Colonial Beef Steak Club” dinners for their regular customers and for those who enjoy a great dinner paired with wines/fortifieds. As soon as you walk in there’s a “club” feel to it with everyone there for the same reason (appreciation of food/wine) and chatting along regardless of whether you’ve been coming to these dinners for a while, or it being your first one and coming alone. This event was at Chophouse in Sydney’s CBD, with Aaron as our host. Dinner was delicious, staff were friendly and informative and the atmosphere was relaxing. The theme was ‘Decadence’…

On arrival: Broadwater Rock Oysters freshly shucked in front of us and served fresh alone or with champagne mignonette. Clover Hill Tasmania, Egly-Ouriet Blanc de Noirs Grand Cru Champagne and Pol Roger Champagne.

CLOVER HILL Vintage Brut Tasmania – Chardonnay, Pinot Noir and Pinot Meunier. Aromas and palate full of delicate citrus and stone fruits, with complexity of toasty, bready characters, and a clean, smooth finish.

EGLY-OURIET BLANC DE NOIRS Grand Cru Champagne – Light colour with a beautiful hint of copper, with very fine beads and mousse. Nose fresh, with very elegant bready/hay notes and a hint of honey. Palate intense with a hint of berry, but very dry, with mineral nuances and lean acidity, showing fine structure – overall very balanced… Finish keeps going. Stunning wine, I really enjoyed it… 🙂

POL ROGER Champagne – Pale lemon colour, with very fine beads and mousse. Nose has lifted, floral notes and bready aromas, like brioche (rich, ‘creamy’). Rich, full flavour with fresh, crisp apple and a hint of citrus. Some cashew/toast character. Long, dry length on finish.

The head chef, Eric Tan, then spoke with us about his way of cooking and the way he’s prepared the food for the dinner… One of the interesting things he did was use the components from one dish into the next, so for example, the truffle used to form the terrine, becomes the truffle in the main as well.

Entree: Rabbit Terrine with Shiitake Mushroom, Braised Cabbage and Truffle Oil. Served with CURLY FLAT Chardonnay 2009 – Pale lemon colour. Nose fresh, bright aromas with minerality, stone fruit, and toast with a hint of almond. Palate had full flavour with a smooth creamy edge, seamlessly integrated oak along with stone fruits and a hint of spice, with a beautifully long, elegant, clean finish. 

Main: Beef Rossini with Fois Gras, Truffle & Brioche. Served with Potato Scallops & Lemon, Onion Rings, Grilled Broccoli with Binnorie Fetta. Served with CURLY FLAT Pinot Noir 2007 – Ruby colour. Nose beautifully perfumed (think floral/violets) and full of fresh dark cherry, leather and oak. On tasting the structure is well defined but smooth, with well integrated soft, fine tannins, freshness from good acidity and red fruit characters, and a hint of liqorice and soft spices. Finish is long and keeps up the intensity of flavour. One of my favourite wines! Lovely! 🙂

Dessert: Granny Smith Apple Tarte Tartin with Fingerlime Ice Cream, or Flourless Dark Chocolate Cake with Raspberries and Double Cream. Served with WARRE’S Otima 20Yr old Port, Portugal– Very nice port… Rich, full flavour, but not heavy or overtly sweet, whilst maintaining the caramel, coffee and nutty characteristics. Good, long finish. Beautiful served lightly chilled…

Overall a great dinner and fun night (with very full glasses that never went empty!). Chophouse, nestled (and kind of hidden) in the heart of the city, is worth a visit… I look forward to returning soon. Cheers!

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