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Winter Wine Feast at Q Station's Boilerhouse
Photography Credits: www.gavinlittle.com.au
I was thrilled to be asked along to experience the Winter Wine Feast along with a few other bloggers and guests at The Boilerhouse Manly.
I need to confess something here; I lived in Manly for 7 years and had never been to Q Station so I’m kicking myself for not knowing about this awesome venue and restaurant at the time.
We were picked up at Circular Quay to travel over via water taxi, and as it was raining and dark that made it a little wobbly embarking. The trip was most enjoyable and I enjoyed chatting with Kun, Director of Sales and Marketing on the way over and learning more about Q Station and the remarkable history. The water taxi took about twenty minutes and as we arrived at our destination the heavens opened up adding more excitement to disembarking.
On the way over we had been chatting about the Ghost Tours and I must say, there was this eerie and exciting feeling as we were making our way to the Boilerhouse, and I could imagine how much fun the ghost tours would be. Stay tuned for that one because I’m definitely going on one.
After a short walk we arrived at the restaurant and were greeted with mulled wine and warmed by gas heaters for pre dinner drinks on the patio. The mulled wine was extremely tasty and warmed me up quickly. My guest arrived soon after, and he had made his own way there via car. Andrew had parked his car at the top carpark and was driven down to the Boilerhouse in one of the shuttle buses. That’s one thing that really struck me about Q Station, the service is outstanding and friendly.
There was a lovely ambience being outside under cover, with the rain pouring and being warmed by the gas fires as guests chatted and sipped on mulled wine.
Soon it was time to go inside, collecting a glass of 2010 Ross Hill Vintage Brut as we made our way upstairs.
Ambassador Chef Matt Kemp who designed a special six-course menu with exquisite dishes hosted the evening along with James Robson from Ross Hill Wines.
The atmosphere was buzzing, with different sized tables accommodating groups of friends, family and guests all chatting away happily. I really took to this venue; it was warm, clean and showcased Australian history.
Before each course Chef Matt, who I can only describe as a gorgeous larakin entertained us with notes on the dishes then followed by the equally entertaining, James, to give us the lowdown on the wines matched to the dish.
THE MENU
Braised Duck Leg Croustillant with Beetroot
2010 Ross Hill Vintage Brut
Jerusalem Artichoke & Chestnut Pithivier
2014 Ross Hill “Pinnacle Series” Pinot Gris
Baked Fillet of Palmers’ Island Mulloway with Savoy Cabbage, Smoked Pork Belly & Celeriac
2014 Ross Hill “Pinnacle Series” Chardonnay
48-hour Short Rib of Pasture-fed Beef, Creamed Onions, Charred Leeks & Parsnip Fondants
2013 Ross Hill “Pinnacle Series” Cabernet Sauvignon
Poached Quince Jelly with Lemon Posset
and
Baked Eve’s pudding with Rum & Raison Ice Cream
2011 Ross Hill Late Harvest Riesling
All the dishes on this menu were sensational and the wines matched perfectly. The standouts for me were the Braised Duck, 48 hour Short Rib and the Baked Eve’s Pudding was incredible. The Rum & Raison Ice Cream is actually made with a home-made rum and raison sauce poured over the ice cream and it truly was remarkable.
The surprising wine for me was the Chardonnay and I wasn’t the only one singing its praises. Tasting notes: A complex, Burgundian nose that balances intense peach and nectarine notes with gentle minerality. Beautiful French Oak in concert with natural fermentation allows the pristine fruit to sing. Subtle caramel notes reinforce the quality of the oak; the detail and acid driven length reminiscent of Chablis. This wine unfurls as it warms in the glass. At $35 a bottle it is tremendous value. All the wines can be purchased from www.rosshillwines.com.au and there is a membership club for exclusive invites and specials.
This was one of the highlights of the year for me, I thoroughly enjoyed this evening, it was tremendous!
We also had a little friend who stole the show during the night; a possum was sheltering from the rain watching us all eat and enjoying our food, no doubt trying to scheme a way to take off with some of the food.
Thanks to Gavin Little who kindly offered to supply the photos for this post. More photos in the video below. These photographs are protected by copyright.
Twitter: @QSBoilerhouse @QStationManly
Instagram: @boilerhouseatq @QStation
Chef Matt Kemp’s social media handles:
Instagram and Twitter: @matt_t_kemp
DISCLAIMER: Andrew and I were guests of Q Station and Ross Hill Wines
