Wine dinners are a great way for businesses to cross-promote, and they’re also an amazing way to raise money for a worthy cause. Tonight, we’re enjoying a five course Mr Riggs Wine Dinner at Sammy’s On The Marina with part proceeds going to the Flinders Foundation to support breast cancer research and care.

The first course was the Squid Ink Pasta Custard with scallop, calamari shavings, chili mussel butter, and black garlic, paired with a glass of Mr. Riggs 2022 Watervale Riesling. The Squid Ink Pasta Custard was a luscious and inventive creation, the custard’s velvety texture contrasting beautifully with the delicate calamari shavings, while the chili mussel butter, infused with black garlic, added a tantalising, savoury depth to the dish. The plump, juicy scallop in the centre of the dish was a pleasant surprise. The bold, crisp notes of the 2022 Watervale Riesling were a perfect match, enhancing the flavours of the meal with every sip.

Next was the Scorched King Ora Salmon adorned with a luscious coconut cream, a velvety avocado smoothie, and fragrant kaffir lime, all delicately accompanied by rice feathers. The dish was a culinary masterpiece that boasted a perfect balance of flavours and textures. The tender, slightly charred salmon harmonised beautifully with the creaminess of the coconut and avocado, and the kaffir lime added a zesty, citrusy brightness that cut through the richness. To complement this exceptional meal, I sipped on a glass of the 2023 Mrs. Pinot Gris, which offered the ideal crisp and fruity notes to enhance the dish’s complexities.

The Oysters with cucumber caviar, drizzled in a tantalising passion fruit lime syrup, and generously topped with delicate flying fish roe, created an unparalleled burst of flavours that transported me to a realm of culinary delight. Each oyster was a taste of the ocean, perfectly balanced by the freshness of cucumber caviar, the sweet and tangy notes of the passion fruit lime syrup, and the briny pop of the flying fish roe. Paired with the 2023 Mr. Brightside Picpoul, a wine known for its zesty and vibrant character, the combination was sheer perfection, elevating the flavors of the dish and offering a refreshing finish.

The Duo of Lamb was a culinary masterpiece that celebrated the rich flavours of the Australian outback. The succulent lamb medallion, perfectly seared to a tender medium-rare, harmonized exquisitely with the delicate lamb rib, and the roasted yam added a satisfying earthy note. The lemon myrtle provided a unique twist to the dish, and the red current jus infused it with a robust, indigenous depth. Paired with both the 2021 The Gaffer Shiraz and the 2020 J.F.R. Shiraz, this culinary journey was a revelation. The Gaffer Shiraz’s bold and fruity character complemented the lamb, while the J.F.R. Shiraz added a touch of elegance with its complex, velvety notes.

The Citrus Tart was a dessert revelation that left a lasting impression on my taste buds. The combination of silky white chocolate, raspberry mascarpone, and the delightful crunch of pistachio nut praline created a symphony of textures and flavours. The highlight, however, was the limoncello syrup gelato, which delivered a burst of tangy sweetness that perfectly balanced the richness of the tart. Paired with the 2018 Sticky End Voignier, a lusciously sweet wine with apricot and honeyed notes, the dessert experience was elevated to an entirely new level. The wine’s velvety texture and complex flavors harmonised beautifully with the tart, creating a dessert and wine pairing that was nothing short of extraordinary. This indulgence was a delightful crescendo to a memorable meal.

Sammy’s On The Marina is an institution on the Marina Pier, and again, they have organised another amazing evening. We had a high quality meal matched with equally good Mr Rigg wines. Adelaide Food Central would like to thank Pervez Alam and the staff at Sammy’s On The Marina for their kind hospitality, and of course, Baxter Riggs and team from Mr Riggs for their great matching wines.

WHERE: 12 Holdfast Promenade, Glenelg