Petaluma Wine Dinner
Thursday 6 September, Tuggeranong
Under Executive Chef Anurag Gautam’s guidance and expert eye, we have delivered what we think will be Tuggeranong’s best wine and food pairing to date.
This will be another sold out event so do not delay in securing your seats.
Petaluma was founded in 1976 on the simple belief that to make the best wine, you must plant the right grape varieties in the right regions. This is our ‘distinguished vineyards’ philosophy. Cabernet from Coonawarra, Chardonnay from the Adelaide Hills and Riesling from the Clare Valley remain the basis of the Petaluma range to this day.
Snowy Mountain Smoked Trout
Served on toasted sourdough with celeriac remoulade and baby cress
Croser Rosé NV Adelaide Hills
Tasmanian Ocean Trout
Confit in lime oil, served with puffed quinoa, toasted seaweed and avocado mousse
Coonawarra Nebbiolo Dry Rosé 2017
Free Range Chicken Breast
Slow roasted and served with preserved lemon cream, toasted cashew nut, crispy chorizo and baby herb
Piccadilly Valley Chardonnay 2016
Riverina Lamb Rump
Spice and peppercorn crusted lamb rump, served with turmeric and coriander crushed potato, fresh peas and minted jus
B&V Vineyard Shiraz Certified Organic Mount Barker Adelaide Hills 2015
Served with crackers, house made quince paste and grapes
Coonawarra Cabernet Sauvignon 2016
Passionfruit and Berries
Passionfruit curd, lemon fromage frais, raspberry coulis, sesame crumbs and fresh mint
Cane Cut Riesling Clare Valley 2012