Gourmet Escape Menus – what our Chefs chose to cook and what we drank with it

The recent Margaret River Gourmet Escape saw Cullen Wines play host over two days to three amazing chef’s; Joan Roca, Peter Gilmore and Andrew McConnell, who worked alongside our own Executive Chef Iain Robertson and the Cullen Kitchen Team. Here is a copy of the wonderful menus they created, and the wines selected to complement the meals perfectly.

Quay to the Celler

Peter Gilmore and Joan Roca

Friday 18th November 2016

Tea Smoked Kangaroo, Cucumber, Shitake
Green Tea Tofu, Pickled Oyster Mushroom, Black Seaweed
Busselton Octopus, Smoked Tomato
Cullen Biodynamic Broad Beans, Jerusalem Artichoke, Ricotta
2014 Amber Wine

From our Cuisine of Wine: Seafood with Cullen Sauvignon Blanc
2014 Cullen Vineyard Sauvignon Blanc Semillon

Poached Western Australian Marron, Uni Rice, Fish Maw, Salted Egg Yolk, Umami Broth
2012 Kevin John Chardonnay from Magnum

Arkady Lamb, Artichoke, Black Garlic, Ice Plant, Agretti, Seaweed
2012 Diana Madeline from Magnum
Cullen Biodynamic Leafy Greens, Honey Dressing

Milk Dessert
2013 Late Harvest Semillon

 

McConnell’s Kitchen

Andrew McConnell

Saturday 19th November 2016

Carnarvon Prawn, Ponzu, Avocado
Fresh Ricotta, Raw Vegetables, Garlic Flowers
2013 Mangan Vineyard Moon Opposite Saturn Harvest Semillon

White Soy Dunsborough Hapuka, Cullen Radish, Scampi Pearl, Edamine
2014 Cullen Sauvignon Blanc Semillon

Wood Roasted Manjimup Marron, Cos Lettuce, Coastal Greens
2012 Kevin John Chardonnay from Magnum

Wagin Quail, Cullen Leek, Nettle, Potato Floss
2012 Mangan East Block from Magnum

Margaret River Venison Loin, Pickled Green Mulberries, Beetroot
2014 Diana Madeline

Cambray 2014 Raw Sheep’s Milk Cheese, Cullen Honey
2014 Amber Wine

Soft Meringue, Yoghurt, Apple, Shiso Granita
2013 Late Harvest Semillon