It seemed wholly appropriate that last month’s wine dinner was held in a restaurant whose name translates as “vintage”, but Millesime had much more to offer than a cute name to the diners who joined us at this sleek, modern restaurant.
Arrivals were presented with welcoming glasses of Terrapura Sauvignon Blanc that were sipped as canapés circulated, then guests took their seats, met their dining companions, and set off on their prandial journey.
An opening course paired Smoked Marlin, served with piccata of haloumi cheese and beetroot, with morsels of Yellow Tail Tuna Loin Tartare, served with mizuna greens and balsamic reduction. The glass of Arthur Metz Pinot Gris, with its notes of Moroccan spices in the dry finish, completed the winning start.
These delicate morsels whetted appetites for what was to come; an aesthetically pleasing plate of Blow-Torched Pacific Scallops served with a fricassee of Arabian prawns, fennel, and chives, and a delectable lobster beurre blanc.
It was a fishy night for those who delighted in Chef Max’s magic with seafood, and many chose, for their next – and main – course, the Meuniere of Seabass Fillet with an emince of smoked mackerel, Tanzanian french beans, and parsley cream sauce, which was perfectly complemented with a glass of Stone Circle Chardonnay. Others opted instead for the Australian Black Angus Tenderloin, which was accompanied by a ragout of forest mushrooms, white asparagus, and a dash of black truffle oil. The accompanying glass of rich, fruity Gulf Station Shiraz Viognier took the careful flavours of the tenderloin to new heights.
Even those who pleaded full stomachs found space for the creamy dessert of Raspberry Cheesecake (served with seasonal berries, a rich dark chocolate syrup and creamy vanilla ice cream), that ended the “vintage” evening with charm.
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Source: The Expat September 2012
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