Today Providence celebrated its first black tie dinner, offering the following menu:
Entree: hot smoked salmon with avocado and vine tomato parsley dressing and lemon mousseline cream. Wine: Wellington 2005 Riesling.
Soup: Lobster broth with saffron. Wine: 1994 Providence Chardonnay with the soup
Main: Minute venison medallions with mushroom-cognac sauce, creamed potato, carrot fondue and fine beans. Wines: Chateau Palmer 1978; 1980 Premier Grand Crus Margaux and Saltram 1972 Museum Reserve Claret.
This was followed by a range of Tasmanian Cheeses, which included Pyengana, Mersey Valley and Ashgrove product.
Dessert: Chocolate tart with raspberry surprise. Wine: Rossetto 1994 Botrytis and Ashwood 1996 botrytis Riesling
Our chef was Xavier Mouche who also put the menu together. The unanimous view of the diners was “Fantastic!”
Don’t ask the price – current release Chateau Palmer is over 130 Euros per bottle at cellar door! Xavier’s culinary skills are priceless.