With Tasting Australia in full swing, Sammy’s On The Marina have teamed up with Oatley Fine Wine Merchants to host a delicious five course wine dinner.
We started the night with Port Lincoln Blue Fin Tuna which consisted of sushi rice orb, organic soba noodles, kingfish broth, wakame sesame salad, toasted seaweed and wasabi. The presentation was immaculate and it had all the elements of a Japanese dish. The tuna was fresh, and all the elements on the plate married with each quite nicely. This dish was paired with Pikes “Luccio” Fiano and Pikes Traditionale Riesling.
Next was Murray Valley Pork Belly which consisted of double cooked spare rib, sweet potato pumpkin, snowpeas, fried shallots, angel hair chilli and seared scallop. This dish was a favourite among guests. The pork was nice and crispy, and the scallop was juicy and succulent. The sweet potato pumpkin was smooth and creamy, and was well balanced by the crispy shallots and crunchiness of the snowpeas. This was matched with The Lane Block 1A Chardonnay and Corryton Burge Patroness Chardonnay.
Next was the Goolwa River Mulloway with pippi butter, steamed greens, salsa verde and parmesan crumble. The generously sized fish fillet was cooked to perfection, as were the pippies. The salsa verde was nice and savoury, and really brought all the elements together. This was matched with the Robert Oatley Signature Grenache and the Robert Oatley Finisterre Grenache.
The penultimate dish was Kangaroo Island Marron and Fleurieu Peninsula Eye Fillet with dauphinoise potato, broccoli florets, marrow burgundy sauce and marron themidor. There’s a lot to love about this dish. The eye fillet was a perfect medium rare with a nice exterior crust. The marron was soft and delicate, while the potato bake was firm but delicate. The burgundy sauce was executed well, and really brought everything together. The dish was paired with Corryton Burge Kith Shiraz and Corryton Burge Percival Shiraz.
To end the night, we had the Lemon Myrtle Mascarpone Tartlet with hazelnut, pistachio praline, chocolate cigars and berry compote. The tart was a perfect thickness and was covered by a medley of hazelnut, praline and chocolate. The crunchiness of the topping was well balanced by the smooth, creamy filling. This was paired with the Bremerton Mistelle Chardonnay.
Sammy’s On The Marina have once again outdone themselves with a delicious menu. We experienced five amazing courses matched with equally good wines. Adelaide Food Central would like to thank Pervez Alam and all the staff at Sammy’s On The Marina for their kind hospitality, and of course, Brenton Ford and David Garrick from Oatley Fine Wine Merchants for their great matching wines.
WHERE: R1-12, Holdfast Promenade, Glenelg