YARRA YERING x BANGALAY DINING Wine Dinner
Bangalay Dining is welcoming 2017 James Halliday Wine Maker of The Year, Sarah Crowe, from Yarra Yering Winery at Bangalay Dining on Thursday 17 June from 6 pm.
Bangalay Dining Executive Chef Simon Evans has created a truly remarkable 5 course menu to match Sarah’s chosen wines for the evening.
2019 DRY WHITE NO.1
Cured Mackerel | Wild Brassica, Compressed Pear, Smoked EVOO
Moreton Bay Bug | Chestnut, Finger Lime, Bug Head Custard
2019 LIGHT DRY RED
Charred Beef Tongue | Ribery, Horseradish, Muntries
2017 DRY RED NO.2
Duck glazed in Illawarra plum | Beetroot, Radicchio
2017 DRY RED NO.1
Pyengana Clothbound Cheddar aged 24 months | Muscatels, Wattleseed Lavosh
Bangalay Dining is inspired by the surrounding natural bush environment. The menu incorporates a range of native Australian ingredients. Its creative yet simple, allowing the ingredients and flavours to shine.
Sarah grew up in our neighbouring town of Wollongong before making a move to Brokenwood in the Hunter Valley for 9 years. Eventually taking the plunge to Yarra Yering as General Manager and Head Winemaker.
“My motivation is to make the best wine each year that represents that season. The best wines do not come easily, but they should look effortless.” – Sarah Crowe
“The rise and rise of Sarah Crowe are writ large in her work at Yarra Yering, where she has made innovation a keystone, as well as carrying on the legacy of this significant producer.” Mike Bennie
Executive Chef Simon Evans, gained experience at multiple Michelin starred restaurants across the UK before moving to Australia in 2012. Simon has a passion for native Australian ingredients, Australian wine and creating imaginative dishes utilising solid technique combined with respecting the amazing produce we have available on the south coast.
Source: Bangalay Villas