This past Sunday, The Kensington Hotel hosted a truly unique and spectacular Long Lunch in conjunction with Bird and Hand Wines.
While being guided through the courses and corresponding wines, Justin Nugent entertained and informed the gathering on the history and future of Bird in Hand Wines.
On arrival guests were welcomed with a glass of Bird in Hand’s ever-popular light and delicate 2017 Sparkling Pinot Noir with an Oyster and Scallop Tartare. The entrée was extremely fresh with a beautiful composition of oyster to scallop, garnished with red onion.
Next was the gorgeously presented Beetroot Cured Hiramasa Kingfish with pickled cucumber and radish, salmon row, dill and chive. The Kingfish has a silky smooth texture complemented by the tanginess of the pickled radish and beetroot. The salmon roe added a touch of saltiness to the light and fresh meal; all paired with a summer fruits and creamy cashew 2016 Bird in Hand Chardonnay.
For the palate cleanser guests devoured a Strawberry and Yuzu Sorbet, which was the perfect mid meal recalibration. The slightly granular and icy sorbet carried flavours of berries and citrus that harmonised well with the fruity sweetness of the 2017 Bird in Hand Pinot Noir Rose.
For our first main The Kensi served Confit Duck Leg Croquettes with a parsnip puree, pickled red cabbage and cherry jus. The duck was fine in texture combined with a smooth and creamy parsnip puree. The picked red cabbage works extremely well with the subtleness of the duck, and came together spectacularly with the rose and cherry characteristics of the 2015 Bird in Hand Merlot Cabernet.
The overarching crowd favourite were the Chargrilled Lamb Cutlets with truffles broad bean puree, beetroot remoulade and marjoram infused olive oil. The lamb was cooked to absolute perfection, leaving the mean soft and buttery. The mint puree added a traditional kick to the dish, leaving the truffle broad beans to shine through in flavour. The fresh beetroot remoulade was playful with vinegar notes, encapsulated with fresh and crunchy features. Served with the 2015 Bird in Hand Cabernet Sauvignon and 2015 Bird in Hand Shiraz, this dish was an exceptionally balanced yet unexpected meal.
Dessert consisted of an 85% Dark Chocolate Ice-cream with a vanilla bean and date biscotti. The biscotti was crunchy, a contrast to the spongy texture of the chocolate cake, that was rich but not overwhelming. The sooth and creamy ice-cream was enjoyably not bitter considering its high (85%) cocoa content. Combined with the sweet 2008 Bird in Hand Fortified Merlot, this meal was a tasting experience no one wanted to end.
To wrap up the lunch, The Kensi finished on a platter of Adelaide’s finest cheeses, the Section 28 Il Lupo from Lobethal and an Adelaide Hills Brie from Udder Delights. The cheese not only enhanced the reds on tasting, but also wound down the day with soft and sharp cheeses alike.
This lunch was an absolutely remarkable event all due to the efforts of The Kensi and Bird in Hand Wines. The Kensington Long Lunch delivered incredible food, interesting conversation, remarkable wines and the perfect way to spend a Sunday.
Words by Emma Dignon
WHERE: 23 Regent St, Kensington