With access to the best produce in the world, and known as the winery state of Australia, it would be silly not to have a wine dinner. It’s a great opportunity for friends and family to get together, and support two local businesses at the same time. The Wharf, on the Marina Pier, is known for their exquisite modern Australian dishes, and breath taking views of Glenelg Beach. When they teamed up with popular McLaren Vale winery, Hugh Hamilton Wines, you know you’re in for an amazing evening.

At the beginning of the night, guests were treated to a range of canapes. These included Minted Arancini Balls, Rollmops infused with Pinot Grigio, Black Sesame and Chilli Soya Chicken Skewers, and Oysters topped with a lemon and white balsamic caviar. The canapes were paired with the Hugh Hamilton 2018 ‘The Trickster’ Pinot Grigio. With the aroma of orange sherbert, and citrus fruits and apple on the palate, The Trickster matched perfectly with light summer canapes and seafood on offer.

The Smoked Salmon Timbal was made up of avocado, cherry tomato, chilli and coriander salsa encased in fresh smoked salmon served on a pickled carrot and cucumber salad, complemented with a horseradish cream and crispy fennel salted melba toast. As a fan of smoked salmon, the amount was rather generous. Hidden inside the small mountain of fish was a light, refreshing salsa that was balanced by a tangy salad. This was coupled with the Hugh Hamilton 2018 ‘Agent Provocateur’ Grenache Gewurztraminer Viognier. The wine has the smell of fresh roses and the taste of fruit on the palate. Typically matched with duck but does just as well with salmon.

The Dry Aged Beef Fillet came with two pan-seared fillets, nestled on confit garlic potato gratin, and topped with roasted portobello Swiss mushroom, crispy proscuitto and Shiraz jus. When steak is served at a wine dinner, everyone leaves the table satisfied. The fillets on my plate varied in thickness but were both perfectly cooked with a smoky charred flavour. The earthiness of the mushroom was balanced by the saltiness of the proscuitto. The Shiraz jus reminded us of vegemite, and did well to bring all the elements on the dish together. The dish was matched with the Hugh Hamilton 2016 ‘The Rascal’ Shiraz. The wine had aromas of blueberry and black tea, and on the palate, fruitiness with a subtle char. The perfect accompaniment with your meat dish.

The Chocolate Panna Cotta was topped with vanilla yoghurt, crystallised orange zest, double cream and almond biscotti. This beautiful dessert certainly passed the panna cotta ‘wobble test’ and had just the right amount of firmness. The combination of vanilla and chocolate was brilliant, and the sweetness was well balanced by the bits of orange zest. The dessert was paired with the Hugh Hamilton ‘The Ruffian’ Liqueur Muscat NV. As a fan of sweet of wine, this was perfect for the dessert. On the nose, you could smell the florals, and in your mouth, it was like the sweet nectar of the gods.

Last, but not least, was the Cheese Board. It consisted of King Island Brie, Mersey Valley vintage, balsamic strawberries, whiskey soaked apricots and crunchy lavosh bread. This was matched with the Hugh Hamilton 2017 ‘Blackout’ Fortified Tinta Roriz. Tinta Roriz is more commonly known here as Tempranillo, and is considered by the Portuguese to be among the finest varieties for the production of Port. There’s a whole variety of aromas in this wine from plums, palm sugar, burnt orange, anise and fresh mint, but on the palate, there was a distinct taste of coffee grounds. An interesting match with the items on the cheese board.

We’re kind of getting used to these wine dinners. Five delicious courses matched with Hugh Hamilton wines from McLaren Vale. Adelaide Food Central would like to thank all the staff at The Wharf for their kind hospitality, the man himself, Hugh Hamilton and his staff, and the Marina Pier marketing for having us at the event.

There’s so many things to do and see down at the Marina Pier, so make sure it’s your next place to visit!

WHERE: Shop 4, The Marina Pier, Holdfast Shores, Glenelg