Everyone loves a good wine dinner, especially when you’re supporting two local businesses at the same time. Sammy’s On The Marina, on the Marina Pier, is known for their high quality seafood and magnificent views of Glenelg Beach. When they teamed up with small boutique wine producer, Wilson Vineyard, we knew we were in for a good night.

We started the night with Coffin Bay Oysters. Coming in a serving of four, two were natural while the others were of a Florentine variety. The natural oysters were fresh, silky and smooth, with strong flavours of the ocean. The Florentine oysters were a combination of spinach, egg and hollandaise sauce, and were much creamier in texture. Paired with the Wilson Vineyard ‘Polish Hill River’ Riesling, the wine was clean and delicate with notes of red apple and lemon rind. We thought the fine acidity really worked well with the oysters.

The Spiced Buttermilk Barramundi with Lentils and Pappadum was a creative dish. The soft and delicate barramundi fillet sat on top of a pool of lightly curried lentils, and was encapsulated by a crispy and crunchy pappadum bowl. The dish was paired with the Wilson ‘Watervale’ Riesling which had green fruit flavours and lemon curd. The crispy finish of the wine worked perfectly with the delicate fish fillet.

A crowd favourite was the King George Whiting with bacon and spinach inside filo pastry, with garlic cream sauce, warm pearl couscous, Mediterranean vegetables with reduced balsamic. A cylindrical medallion of delicate fish fillet was surrounded by a strip of bacon, and a firm spinach leaf, and smothered in a creamy garlic sauce. The refreshing vegetable and couscous salad was a contrast to the richness of the fish component. Paired with the Wilson ‘DJW’ Riesling, which had powdery lime and tangy flavours. The zesty pizazz of wine balanced the richness of the dish.

The main event was the Angus Scotch Fillet with confit garlic potato, baby beetroot, baby carrots, broccolini, mushroom with red wine jus. The beef fillet was cooked to perfection; easy to cut, and soft and pink in the centre. The sides were also well executed; the creamy potato mash, the sweet beetroot and carrots, the firm broccolini and the earthy mushroom. All the elements were brought together by a well seasoned jus. The dish was paired with two reds; Wilson ‘Pepperstone’ Shiraz and the Wilson ‘Stonecraft’ Cabernet Sauvignon. The Pepperstone Shiraz had pleasing flavours of chocolate and mint, while the Stonecraft  Cabernet Sauvignon had more a sweet fruit flavour with subtle tobacco characteristics. Both had beautiful acidity that matched perfectly with red meat.

To end the night, we had a Cheese Platter which consisted of a blue cheese, cheddar and brie, as well as an assortment of crackers, fruits and nuts. Paired with the Wilson ‘Handplunge’ Shiraz, there was a strong flavour of nutmeg and blueberry on the palate. We thought this complemented the items on the platter well.

What an amazing night had by all! Five tasty courses matched with Wilson Vineyard wines of the Clare Valley. Adelaide Food Central would like to thank all the staff at Sammy’s On The Marina for their kind hospitality, Daniel Wilson from Wilson Vineyard for their great matching wines, and the Marina Pier marketing for having us at the event.

Look out for the next wine dinner at Sammy’s On The Marina, on the Marina Pier, as they match their delicious food with Hentley Farm wines.

WHERE: 12 Holdfast Promenade, Glenelg